Krokant Cups with Egg Liqueur Cream
Krokant cups with egg liqueur cream is a recipe featuring fresh ingredients from the Dessert category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g peeled whole almonds
- 200 g sugar
- 125 ml water
- 100 g peeled whole hazelnuts
- 8 sheets white gelatin
- 750 ml whipping cream
- 250 ml egg liqueur
- Chocolate shavings (for decoration)
Instructions
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1.
Line a baking sheet with foil and lightly oil it.
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2.
Heat sugar and water in a pot over high heat, stirring until the mixture turns pale yellow and caramelizes; add almonds and hazelnuts and continue to caramelize until dark brown.
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3.
Spread the caramel onto the baking sheet, distribute quickly, and let cool. Set aside some almonds for garnish, crush the rest coarsely with a blender or finely chop with a large knife.
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4.
Soak gelatin in cold water, whip cream stiffly. Squeeze out excess water from gelatin and dissolve it in a pot over low heat with a little water; then stir into the whipped cream and fold in egg liqueur.
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5.
Layer the egg liqueur cream and caramel in dessert glasses using a piping bag with a large star tip alternately, then chill. Garnish with chocolate shavings and almonds before serving, dusting with caramel on top.
