Almond-Cream Quenelles with Raspberry Sauce
Ingredients
- Ingredients
- 500 milliliters milk
- 250 grams sliced almonds
- 300 grams Whipped cream
- 4 egg yolks
- 100 grams sugar
- 4 sheets gelatin
- 600 grams Frozen raspberry
- 200 grams powdered sugar
- mint (for garnish)
Preparation steps
Soak the gelatin in cold water.
Pour hot milk over the almonds and let steep for a while. Then pour into a sieve lined with a clean kitchen towel (or cheesecloth) and squeeze to express liquid into a bowl.
Add enough cream to almond milk so that mixture totals ½ liter (approximately 2 cups).
In a heat-proof bowl set over a pan of simmering water, beat egg yolks and sugar until pale and creamy. Gradually stir in heated almond milk. Stir vigorously until foamy.
Squeeze out the gelatin and stir into the hot cream mixture along with remaining whipping cream. Refrigerate until almost set, then whip until stiff and chill again.
For the sauce: Bring raspberries (reserving a few for garnish) and sugar to a boil. Pour through a sieve and let cool.
To serve: Ladle raspberry sauce onto plates, and use 2 spoons to form almond cream into decorative shapes (quenelles). Garnish with mint and raspberries.
