The creation of Armenovil is said to be connected with the stay of the French troops in Thessaloniki during the First World War.
Materials for eight servings:
- 600 gr. cream 35% fat
- 400 gr. sweetened milk
- 1 tsp. vanilla extract
- 20 small meringues
- 150 gr. unsalted almonds with their skin
- 250 gr. granulated sugar
- ½ lemon, the juice
- chocolate syrup for serving
Procedure
Step 1
Heat the almonds in a pan for 2 minutes. Remove them and place them on a plate. Melt a little sugar in the same pan over medium heat, then add a little more, and continue the same process until all the sugar has melted. Add a few drops of lemon and the almonds and mix.
Step 2
Spread the mixture on greaseproof paper and let it cool.
Step 3
Beat the cream at medium to high speed until it resembles yoghurt. Add the sugar and liquid vanilla, mix a little, and transfer the cream to a bowl.
Step 4
Add the broken meringues and the broken caramelised almonds into the cream, and mix from bottom to top with gentle movements with a whisk so as not to lose volume.
Step 5
Transfer the mixture to a long, narrow cake tin lined with cling film, cover with the cling film and freeze for at least 6 hours. Unmould and serve with chocolate syrup.
Recipe by Makis Georgiadis. Translated by Paul Antonopoulos.
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