Almond Cream - Crema di Mandorle

Almond Cream - Crema di Mandorle
Quantity Ingredient
20 g Butter
100 g Sugar
100 g Chopped almonds
3 leaf Gelatine
200 g Cream
2 tbsp Orange Liqueur

Almond Cream - Crema di Mandorle is an Italian dessert, which tastes particularly aromatic thanks to homemade brittle. Skip butter in a pan. Add sugar. Heat while stirring until the sugar has melted and slightly browned. Stir in the almonds and allow to caramelise. Spread the almonds on baking paper. Leave to cool. Crush to fine brittle. For the cream, first soak gelatine in cold water for 10 minutes. Remove two tablespoons of the cream. Mix with liqueur. Warm up slightly in a pot. Dissolve the squeezed gelatine in the liqueur. Take the mixture off the stove. Let it cool down. Whip the rest of the cream until stiff. Mix in the dissolved gelatine. Put some brittle aside for decoration. Fold the remaining brittle loosely into the cream. Pour the almond cream - Crema di Mandorle into glasses. Place in the refrigerator until serving. Sprinkle the rest of the brittle over the Almond Cream - Crema di Mandorle just before serving.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
629 kcal
43 g
9 g
43 g

(C)opyright by Marions Kochbuch