Almond Cream with Raspberry Sauce

Ingredients

• 500 ml milk
• 250 g grated almond kernels
• 300 g whipping cream
• 4 egg yolks
• 100 g sugar
• 4 sheets gelatin
• 600 g frozen raspberries
• 200 g powdered sugar
• Mint leaves (for garnish)

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Pour hot milk over the almonds, let sit briefly, then strain through a cloth and press out the liquid.

3. 3.

   Add enough whipping cream to bring the total volume to ½ l.

4. 4.

   Whisk egg yolks and sugar in a bain-marie until frothy; gradually fold in the warmed almond milk while whisking vigorously.

5. 5.

   Squeeze out excess water from gelatin and stir into the mixture. Chill, then fold in stiffly beaten cream just before setting, and return to cold.

6. 6.

   For the sauce reserve some raspberries; simmer the rest with sugar, strain through a sieve, and cool.

7. 7.

   To serve, spoon sauce onto plates and pipe almond cream into small nests using two spoons. Garnish with mint leaves and fresh raspberries.