Almond Cream with Raspberries

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Almond Cream with Raspberries
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
393
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories393 kcal(19 %)
Protein8.1 g(8 %)
Fat30.7 g(26 %)
Carbohydrates20 g(13 %)

Ingredients

for
4
Ingredients
6 sheets clear gelatin
200 milliliters milk
2 medium egg yolks
30 grams fine sugar
3 tablespoons Amaretto
250 milliliters Whipped cream
50 grams chopped almonds
To garnish
300 grams Raspberries
1 tablespoon powdered sugar (sifted)
Lemon balm (for garnish)
How healthy are the main ingredients?
RaspberryWhipped creamalmondsugar

Preparation steps

1.

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.

2.

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.

3.

Pick raspberries. Set aside a few raspberries, puree remaining raspberries and strain through a sieve. Stir in powdered sugar.

4.

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.