Almond brine with berry compote

Name: Almond brine with berry compote
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 5 sheets white gelatine; 250 ml Milk; 65 g ground almonds without skin; 5 TABLESPOONS Sugar; 2 Drops of bitter almond aroma; 250 g Whipped cream; 250 g Raspberries; 50 g Blueberries; 50 g Currants; 1 TABLESPOON Cornstarch

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

5 sheets white gelatine
250 ml Milk
65 g ground almonds without skin
5 TABLESPOONS Sugar
2 Drops of bitter almond aroma
250 g Whipped cream
250 g Raspberries
50 g Blueberries
50 g Currants
1 TABLESPOON Cornstarch

Directions

1
Soak gelatine in cold water. Bring the milk and almonds to the boil and continue cooking for about 3 minutes, stirring continuously. Remove the pot from the heat. Squeeze out the gelatine, add it and stir until it is dissolved. Stir in 2 tablespoons of sugar, bitter almond flavouring and whipped cream.
2
Pour the almond paste into 4 small moulds (each containing approx. 150 ml) and chill for at least 2 hours (possibly overnight). Wash, clean and drain the berries. Put 150 g raspberries, 3 tablespoons of sugar and 5 tablespoons of water in a pot. Heat while stirring. Stir starch with a little water until smooth. When the raspberries are boiling, remove from heat and stir in the starch. Simmer for 2 minutes while stirring. Pass through a sieve and chill. Stir the remaining berries into the raspberry sauce. Place the ramekins in hot water for a short time.
3
Simmer for 2 minutes while stirring. Pass through a sieve and chill. Stir the remaining berries into the raspberry sauce. Place the ramekins in hot water for a short time. Turn out the almond schulz onto 4 plates. Spread the berry sauce on the plates. Almond biscuits taste good with it