John Myers
Contents
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Ingredients
The almond cork
- 50 g Chopped almonds
- 2 tbsp Sugar
- 20 g Butter
The yogurt cream
- 200 g Natural yoghurt
- 150 ml Cream
- 2 tbsp Honey
- 2 sheet Gelatin white
Instructions
Almond brittle
- Put the almonds, sugar and butter in a small pan and let them caramelize.
- Cool in the pan and then carefully remove this "plate" for further processing.
Yogurt cream
- Mix the yogurt with the honey.
- Whip the cream and fold it carefully into the honey yoghurt.
- Soak gelatine in a little cold water, allow to swell, dissolve over low heat and stir into the cream.
- Fill this cream into dessert glasses and break off a piece of the brittle to garnish the dessert.
Nutrition
Serving: 100gCalories: 263kcalCarbohydrates: 19.3gProtein: 7.4gFat: 17.4g
