Almond cream aspic with glazed cherries

Name: Almond cream aspic with glazed cherries
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 TABLESPOONS Almonds; 1 TEASPOON Butter; 300 g Whipped cream; 400 ml Milk; 5 TABLESPOONS Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 5 sheets Gelatine; 500 g Cherries; 100 ml Cherry nectar; 7-10 Tbsp pulp of 1 vanilla pod; 1/2 TEASPOON Cornstarch; 3 TABLESPOONS Almond liqueur; 7-10 Tbsp Lemon balm

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 TABLESPOONS Almonds
1 TEASPOON Butter
300 g Whipped cream
400 ml Milk
5 TABLESPOONS Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
5 sheets Gelatine
500 g Cherries
100 ml Cherry nectar
7-10 Tbsp pulp of 1 vanilla pod
1/2 TEASPOON Cornstarch
3 TABLESPOONS Almond liqueur
7-10 Tbsp Lemon balm

Directions

1
Put almonds and butter in a pot and roast them until brown. Fill up with cream and milk and season to taste with 2 tablespoons of sugar and lemon peel. Let it stand for about 10 minutes. Pour through a sieve, warm up again. Soak the gelatine in cold water, squeeze out well and dissolve in warm almond cream. Pour into 4 coffee cups (200 ml capacity each) and leave to stand in the fridge overnight. Wash and stone the cherries.
2
Boil up cherry nectar with 3 tablespoons of sugar and vanilla pulp. Mix starch with a little water and bind the juice with it. Bring to the boil again, stir in the cherries and liqueur. Remove from the stove and let it stand for about 15 minutes. Turn almond cream brine onto plates and arrange with cherries. Decorate with lemon balm
3
12 hours waiting time