Recipe - Iced Almond And Garlic Soup

Vanilla sponge
4 tablespoon Benedictine
7 Egg yolks; fresh
Grated ring of 1 lemon and 1
orange
250 g Caster sugar
600 ml Double cream
4 tablespoon Water
Whipped cream/chantilly
Cocoa powder

Beat the egg yolks with an electric mixer, or by hand. Place the orange and
lemon rind into a saucepan and add the caster sugar, Benedictine and 4
tablespoons of water and reduce.

Add this hot syrup in a thin stream, stirring continuously to the beaten
egg yolks and beat them for a further 10 minutes. Stiffly whip the cream
and with a wooden spoon fold it into the egg yolk mixture. Place a circle
of sponge on the base of the souffle dish and drizzle with Benedictine.
Pour it into the previously chilled souffle dish and freeze for a minimum
of 4 hours.

Remove from freezer and remove paper collar. Sift cocoa powder over the top
and decorate.

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