Almond dessert on berry compote

Name: Almond dessert on berry compote
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Whipped cream; 1/4 l tepid milk; 1 pack of Almond-Sultz; 1 package (300 g) deep-frozen multicoloured berry plate; 450 ml Cherry nectar; 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 pack of Sauce powder "Vanilla flavor; 7-10 Tbsp Lemon balm

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Whipped cream
1/4 l tepid milk
1 pack of Almond-Sultz
1 package (300 g) deep-frozen multicoloured berry plate
450 ml Cherry nectar
2 TABLESPOONS Sugar
1 package Vanillin sugar
1 pack of Sauce powder "Vanilla flavor
7-10 Tbsp Lemon balm

Directions

1
Whip the whipped cream until stiff and keep cool. Pour lukewarm milk and cream powder into a mixing bowl, whisk with the whisk of the hand mixer, then beat at highest speed for approx. 2 minutes. Stir the cream into the cream. Rinse 4 moulds with cold water, pour in the cream and refrigerate for approx. 3 hours. Let the fruits thaw at room temperature for about 30 minutes. Mix 3 tablespoons of juice, sugar, vanillin sugar and sauce powder. Bring the remaining juice to the boil, stir in the sauce powder, bring to the boil and fold in the fruit. Turn out the almond dessert from the moulds and arrange on plates with the berry compote. Serve decorated with lemon balm as desired
2
blue plate: Eschenbach
3
other plate: Wedgwood