Almond foam with raspberries

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 125 g Raspberries (fresh or frozen)
  • 2 TABLESPOONS flaked almonds
  • 1 fresh egg (Gr. M)
  • 1/4 l Milk
  • 5 TABLESPOONS Whipped cream
  • 2 (approx. 20 g) easy go. Tbsp
  • 7-10 Tbsp Cornstarch
  • 3 TABLESPOONS Amaretto liqueur
  • 2-3 TABLESPOONS Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp a few squirts of lemon juice

Directions

  1. 1

    Sort the raspberries, rinse carefully with cold water and drain well. Roast the flaked almonds in a pot without fat until golden brown. Take out

  2. 2

    Separate the egg. Beat egg white until stiff. Then pour milk (up to 4 tablespoons) and cream into the pot, bring to the boil. Stir starch with the rest of the milk until smooth and pour into the milk while stirring

  3. 3

    Add amaretto, sugar and vanilla sugar. Bring to the boil while stirring constantly, simmer for about 1 minute. Season to taste with lemon juice. Mix the egg yolks with some hot sauce, then stir into the sauce (do not boil any more!). fold in egg white and half almonds

  4. 4

    Spread almond mousse and raspberries in 4 dessert bowls. Sprinkle the rest almonds over them. Keep cool until serving

Nutrition Facts

KCAL
200 kcal
CARBS
15 g
FATS
11 g
PROTEINS
6 g

Categories & Tags

Dessert