|100 g||Chopped almonds|
|2 tbsp||Orange Liqueur|
Almond Cream / Crema di Mandorle is an Italian dessert, which tastes particularly aromatic due to homemade brittle. In a coated frying pan, let out the butter, add the sugar and heat with a wooden spoon while stirring until the sugar has melted and browned slightly. Add the chopped almonds, stir in and caramelise. Spread the almonds on baking paper or an oiled baking tray and allow to cool. Then crush the almonds to fine brittle, as you can see in the picture above. Soak gelatine in cold water for approx. 10 minutes. Remove 2 tablespoons of the cream, mix with orange liqueur, heat slightly in a small saucepan and dissolve the squeezed out gelatine in it. Remove the mixture from the heat and allow to cool. Whip the remaining cream until stiff and mix in the dissolved gelatine. Put some brittle aside for decoration. Add the rest of the brittle loosely to the cream. Spread the almond cream / crema di mandorle in decorative glasses and place in the fridge until serving. Sprinkle the remaining brittle over the almond cream / crema di mandorle just before serving.