Almond broth with berry compote

For 4 pieces
  • 5 sheet white gelatine
  • 250 m l Milk
  • 65 g ground almonds without skin
  • 5 EL Sugar
  • 2 drops of bitter almond flavor
  • 250 g whipped cream
  • 250 g Raspberries
  • 50 g Blueberries
  • 50 g currants
  • 1 EL Cornstarch
35 minutes
Soak gelatine in cold water. Bring the milk and almonds to the boil and continue to cook for about 3 minutes, stirring constantly. Take the pot off the hob. Squeeze out the gelatine, add it and stir until it is dissolved. Stir in 2 tablespoons of sugar, bitter almond flavor and whipped cream. Fill the almond soup mixture into 4 molds (approx. 150 ml each) and chill for at least 2 hours (possibly also overnight). Wash, clean and drain the berries. Put 150 g of raspberries, 3 tablespoons of sugar and 5 tablespoons of water in a saucepan. Heat while stirring. Mix the starch with a little water until smooth. As soon as the raspberries are boiling, remove them from the heat and stir in the starch. Simmer for 2 minutes while stirring. Put through a sieve and put in the fridge. Stir the rest of the berries into the raspberry sauce. Briefly place the molds in hot water. Turn the almond soup onto 4 plates. Spread the berry sauce on the plates. Almond biscuits taste great with it
Waiting time approx. 1 3/4 hours. Photo: Först,
1 piece approx:
  • 450 kcal
  • 1890 kJ
  • 10 g protein
  • 31 g fat
  • 31 g carbohydrates


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