Almond Cream with Raspberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 6 sheets clear gelatin
- 200 milliliters milk
- 2 medium egg yolks
- 30 grams fine sugar
- 3 Tbsps Amaretto
- 250 milliliters Whipped cream
- 50 grams chopped almonds
- To garnish
- 300 grams Raspberries
- 1 Tbsp powdered sugar (sifted)
- Lemon balm (for garnish)
Preparation steps
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Heat milk. Mix egg yolks and sugar until creamy in a bowl and set bowl in a warm water bath. Whisk mixture with a hand mixer and add hot milk and Amaretto. Add in gelatin and dissolve. Set the bowl in a cold water bath and stir in cream.
Once mass begins to thicken, beat cream until stiff, and fold in almonds. Pour cream into chilled ramekins (about 150 ml)(approximately 1/2 cup) and chill in refrigerator for 2 1/2 hours.
Pick raspberries. Set aside a few raspberries, puree remaining raspberries and strain through a sieve. Stir in powdered sugar.
Plunge ramekins briefly in hot water, separate cream from the edge using a small knife and loosen onto plates. Top with raspberry sauce and garnish with remaining raspberries and lemon balm.
