Contents
show
Ingredients
almond-cream
- 600 ml Milk
- 300 g Grated almonds
- 400 ml Cream
- 4 Egg yolk
- 85 g Sugar fine
- 5 sheet Gelatin white
caramelized raspberries
- 2 packets Frozen raspberries
- 240 g Powdered sugar
Almond crumble
- 100 g Chopped almonds
- 20 g Butter
- 1 tbsp Brown sugar
Instructions
almond-cream
- Heat the milk and pour over the almonds. Sieve through a fine sieve. Do not dispose of the almonds, they are still needed! Pour 50 ml of the almond milk on top and stir in. Soak the gelatine sheets in cold water as described on the package insert
- Beat the egg yolks and sugar in a double boiler until frothy. Heat the almond milk again and carefully add to the egg yolk foam. Continue whipping in a water bath. Now squeeze out the softened gelatine sheets and stir vigorously into the cream. Let the cream cool down a little
- Whip the rest of the cream until stiff and fold into the cream. Pour into the designated desert glasses and chill for at least 4 hours. Better overnight!
caramelized raspberries
- Let the TC raspberries thaw briefly, mix with the powdered sugar and heat in a saucepan. Stir constantly until the mixture bubbles! Pour over the almond cream.
Almond crumble
- Toast the chopped almonds in a pan without fat. Put some aside for decoration.
- Let the butter melt in a saucepan, add the almonds from the milk and the chopped, roasted almonds. Scatter the brown sugar and toast everything briefly. Place in an ovenproof dish and bake in the oven at 200 ° C for about 10 minutes, stirring once after 5 minutes. Allow to cool slightly
- Pour over the raspberries and sprinkle with the decorative almonds!
Nutrition
Serving: 100gCalories: 307kcalCarbohydrates: 22.7gProtein: 9.2gFat: 20.1g