Almond dessert on berry compote

For 4 people
  • 250 g whipped cream
  • 1/4 l lukewarm milk
  • 1 pack Almond-Sulz
  • 1 package (300 g) frozen colored berries Plate
  • 450 ml Cherry nectar
  • 2 EL Sugar
  • 1 packet Vanillin sugar
  • 1 pack Sauce powder' Vanilla flavor '
  • Lemon balm
40 minutes
Whip the whipped cream until stiff and refrigerate. Put the lukewarm milk and cream powder in a mixing bowl, stir with the whisk of the hand mixer, then beat on the highest level for about 2 minutes. Stir the cream into the cream. Rinse 4 molds with cold water, pour in the cream and refrigerate for about 3 hours. Let the fruits thaw at room temperature for about 30 minutes. Mix 3 tablespoons of juice, sugar, vanilla sugar and sauce powder. Bring the remaining juice to the boil, stir in the sauce powder, bring to the boil and fold in the fruits. Turn the almond dessert out of the molds and arrange on plates with the berry compote. Serve decorated with lemon balm if you like
Preparation time approx. 40 minutes (without waiting time) Photo: Först,
blue plate: Eschenbach
other plate: Wedgwood
cloth: Kirschke
1 person approx.:
  • 440 kcal
  • 1840 kJ
  • 7 g protein
  • 23 g fat
  • 51 g carbohydrates


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