Snow dumplings on vanilla foam with raspberries and caramelized almond flakes

Name: Snow dumplings on vanilla foam with raspberries and caramelized almond flakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 ml Milk; 1 package Sauce powder "Vanilla flavor; 6 TABLESPOONS Sugar; 40–50 g flaked almonds; 125 g Raspberries; 1 Protein (size M); 1 pinch Salt; 1/2 TEASPOON Lemon juice; 50 ml fizzy mineral water; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 ml Milk
1 package Sauce powder "Vanilla flavor
6 TABLESPOONS Sugar
40–50 g flaked almonds
125 g Raspberries
1 Protein (size M)
1 pinch Salt
1/2 TEASPOON Lemon juice
50 ml fizzy mineral water
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Bring 400 ml milk to the boil in a saucepan. Mix 100 ml milk, sauce powder and 2 tbsp. sugar. Remove the pot from the heat and stir in the sauce powder. Place pot back on the stove and bring to the boil while stirring.
2
Let simmer for about 1 minute, remove from heat, let cool for about 20 minutes.
3
In the meantime, place the almonds in a small pan, sprinkle with 1 tablespoon of sugar, lightly toast and allow to caramelize until golden brown. Spread a thin piece of foil with oil, spread the almonds on top and let them cool down.
4
Raspberries selected. Bring plenty of water to the boil in a large pot. Beat the egg whites until stiff, then add 3 tbsp. sugar and 1 pinch of salt. Add lemon juice and fold in briefly.
5
Use 2 teaspoons to cut off small dumplings and place them on the hot water. Cover and let it simmer for 2-3 minutes at low heat.
6
Stir mineral water into the warm vanilla sauce. Divide the vanilla foam and raspberries into deep dessert plates. Arrange snow dumplings on top and sprinkle with almond brittle.