Almond flammerie with strawberry sauce

For 4 people
  • 30 g ground almonds
  • 1/2 l Milk
  • 80 g Sugar
  • 1/2 packet Bourbon vanilla sugar
  • 10 Droplets of baking oil bitter almond
  • 50 g Starch
  • 2 egg yolk
  • 1 pack (250 g) frozen strawberries
  • 1 EL lemon juice
  • 15 g Almond flakes
  • 1 TL Icing sugar
  • fresh strawberries
30 minutes
Bring the ground almonds, 3/8 liter milk, 50 g sugar, vanilla sugar and bitter almond baking oil to the boil in a saucepan. Mix the cornstarch and remaining milk until smooth. Then stir into the boiling milk and bring to the boil briefly.
Mix the egg yolks and some pudding, then stir into the rest of the pudding. Rinse 4 small molds (approx. 100 ml content) with cold water and add the Flammeri. Approx. Chill for 3 hours.
Thaw the strawberries at room temperature. Add lemon juice and remaining sugar and puree with the cutting stick. Roast the almond flakes in a pan until golden brown and leave to cool.
Turn the flammeri out onto a plate, pour the strawberry sauce over them and sprinkle with flaked almonds. Dust with icing sugar and serve decorated with fresh strawberries as desired.
1 person approx.:
  • 340 kcal
  • 1420 kJ
  • 9 g protein
  • 14 g fat
  • 45 g carbohydrates


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