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
  • 250 g Strawberries
  • 1 EL lemon juice
  • 15 g Almond flakes
  • 1 TL Icing sugar
30 minutes
Ground almonds, 3/8 liter of milk , 50 g Bring the sugar, vanilla sugar and bitter almond oil to the boil in a saucepan. Stir 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.
Wash and clean the strawberries and cut them in half, except for a few fruits to decorate. 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, baste the strawberry sauce and sprinkle with flaked almonds. Dust with icing sugar and serve decorated with the remaining strawberries.
1 person approx.:
  • 340 kcal
  • 1420 kJ
  • 9 g protein
  • 14 g fat
  • 45 g carbohydrates


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