Peanut-Toffee-Cream

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Chop 30 g peanuts. Boil 3/8 l milk. Stir in peanut cream. Caramelise sugar in a pot until golden. Deglaze with milk while stirring and bring to the boil

2. 2

   Stir the rest of the milk and pudding powder until smooth. Stir into the boiling caramel milk, bring to the boil and simmer for about 1 minute. Stir in nuts. Pour the pudding into a cold rinsed form (approx. 1/2 l content). Chill for about 4 hours

3. 3

   Whip the cream until half stiff, allowing the vanillin sugar to trickle in. Divide over 6 dessert plates. Carefully turn down the pudding. Cut into 6 pieces and place them on the vanilla cream. Dust with cocoa and decorate with peanuts

4. 4

   Very trendy: Arrange the peanut toffee cream on milk foam instead of cream. It is best to heat UHT milk and whip with an electric mini whipper

Nutrition Facts

KCAL
320 kcal

CARBS
30 g

FATS
19 g

PROTEINS
6 g