Caramel cream with peach and brittle

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Boil up a little water. Heat milk as well. Caramelise 50 g sugar in a pot while stirring until golden brown. Deglaze with 4 tablespoons of boiling water and immediately add the hot milk.

2. 2

   Boil the caramel while stirring. Pour into a bowl and dissolve the squeezed gelatine. Place in a cool place. Cream egg yolk, vanilla sugar and half of the remaining sugar. Stir in cooled caramel milk and refrigerate again until the mixture begins to gel. Whip the cream and egg whites separately until stiff, fold into the caramel cream one after the other. Refrigerate for about 1 hour. Drain the peaches and cut the halves into a fan. Arrange on 4 plates. For the brittle, caramelise the remaining sugar and stir in almond slivers.

3. 3

   Refrigerate for about 1 hour. Drain the peaches and cut the halves into a fan. Arrange on 4 plates. For the brittle, caramelise the remaining sugar and stir in almond slivers. Let it cool down on oiled aluminium foil, then break it apart. Stir the cream carefully, put it into a piping bag with a large star-shaped spout and squirt 4 tuffs onto the plates. Sprinkle with brittle and serve decorated with balm leaves

4. 4

   Plate: Pitch & Art

Nutrition Facts

KCAL
420 kcal

CARBS
39 g

FATS
25 g

PROTEINS
9 g