Almond broth with blackberry pears

For 4 people
  • 1/4 l milk
  • 1 pack Basic mixture for almond soup
  • 250 g whipped cream
  • 1 large pear
  • juice of 1/2 lemon
  • 30 g Sugar
  • 1/2 pack (125 g) frozen blackberries
  • lemon balm
30 minutes
Warm the milk to lukewarm, pour into a mixing bowl, add the cream powder and stir briefly. Beat with the whisk of the hand mixer on the highest setting for about 1 minute. Whip the cream until stiff and fold it into the cream.
Rinse 4 small molds (or cups) with cold water. Fill the almond soup into the molds and refrigerate for at least 3-4 hours. Wash and quarter the pear, remove the core. Cut the pear quarters into thin wedges.
Bring the lemon juice, sugar and 1/8 liter of water to the boil. Add the pears and blackberries and sauté for about 3 minutes. Let cool down. Loosen the almond cream at the edge with a knife and turn it onto the serving plate.
Spread the pears and blackberries with the juice around the almond sauce. Garnish with lemon balm.
1 person approx:
  • 380 kcal
  • 1590 kJ
  • 6 g protein
  • 22 g fat
  • 37 g carbohydrates


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