Almond Cream with Raspberries
Almond cream with raspberries is a recipe featuring fresh ingredients from the Dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 sheets white gelatin
- 200 ml milk
- 2 egg yolks (M)
- 30 g fine sugar
- 3 tbsp Amaretto
- 250 ml Whipping Cream
- 50 g chopped almond kernels
- 300 g raspberries
- 1 tbsp sifted powdered sugar
- Lemon balm (for garnish)
Instructions
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1.
Soak gelatin for 5 minutes in cold water. Heat milk. Whisk egg yolks and sugar until creamy. Place bowl over a hot water bath. Beat the mixture with hand mixer whisk, adding hot milk and Amaretto. Squeeze out gelatin and dissolve it in the hot mixture. Put bowl in cold water bath and stir the cream cold.
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2.
When the mixture thickens, beat the cream stiffly, then fold in almonds with a whisk. Pour the cream into chilled paper cups (about 150 ml each). Chill in refrigerator for 2.5 hours until set.
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3.
Blend raspberries. Puree 250 g and strain through a sieve. Stir in powdered sugar.
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4.
Briefly dip the cups in hot water, loosen the cream from the edges with a small knife, and pour onto plates. Drizzle raspberry sauce over the almond cream and garnish with remaining raspberries and lemon balm before serving.
