Almond Cream

Ingredients

• 2 Eggs
• 300 ml almond milk
• 40 g sugar
• 15 g cornstarch
• 70 g yogurt
• 2 sheets gelatin
• 1 untreated lemon
• 2 tbsp chopped pistachios
• 3 tbsp almond flakes
• 5 tbsp light grape juice
• 3 tbsp honey

Instructions

1. 1.

   Separate the eggs and beat the egg whites into stiff peaks. Bring the milk with the sugar to a boil once, then reduce the heat. Whisk the cornstarch with 1 tbsp cold water until smooth. Stir the cornstarch and yolks into the hot, no longer boiling milk. Cook for 3-4 minutes while stirring until creamy thickened. Remove from heat and let cool slightly. Fold in the yogurt and stiff egg whites, then pour into four small molds. Chill for at least 2 hours.

2. 2.

   Meanwhile soak the gelatin in cold water. Rinse the lemon hot, dry it, and cut off a thin strip of zest. Slice into fine strips, mix with pistachios, almonds, and 1-2 tbsp lemon juice. Heat the remaining lemon juice with grape juice and honey. Squeeze out excess water from the gelatin and dissolve in the liquid. Fill four small molds (preferably square and equal-sized as the cream) and refrigerate for about 2 hours until set.

3. 3.

   To serve, pour the almond cream out of the molds and distribute the nut-lemon zest mixture around it, gently pressing down. Release the honey gelée from its mold and place on top of the cream.