Almond flummery with strawberry sauce

Name: Almond flummery with strawberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 30 g crushed almonds; 1/2 l Milk; 80 g Sugar; 1/2 package Bourbon vanilla sugar; 10 Drops of baking oil bitter almond; 50 g Cornstarch; 2 Egg Yolk; 1 package (250 g) frozen strawberries; 1 TABLESPOON Lemon juice; 15 g flaked almonds; 1 TEASPOON Icing sugar; 7-10 Tbsp fresh strawberries

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

30 g crushed almonds
1/2 l Milk
80 g Sugar
1/2 package Bourbon vanilla sugar
10 Drops of baking oil bitter almond
50 g Cornstarch
2 Egg Yolk
1 package (250 g) frozen strawberries
1 TABLESPOON Lemon juice
15 g flaked almonds
1 TEASPOON Icing sugar
7-10 Tbsp fresh strawberries

Directions

1
Bring ground almonds, 3/8 litres of milk, 50 g sugar, vanilla sugar and bitter almond baking oil to the boil in a saucepan. Stir cornflour and remaining milk until smooth. Then stir into the boiling milk and bring to the boil briefly.
2
Mix the egg yolks and some pudding, then stir into the rest of the pudding. Rinse 4 small moulds (approx. 100 ml content) with cold water and add the flummery. Put in a cool place for about 3 hours.
3
Defrost strawberries at room temperature. Add lemon juice and the remaining sugar and puree with the chopping stick. Roast the flaked almonds in a pan without fat until golden brown and let them cool down.
4
Turn the flummery onto plates, pour strawberry sauce over it and sprinkle with almond flakes. Dust with icing sugar and serve decorated with fresh strawberries as desired.