Almond foam with raspberries

For 4 people
  • 125 g Raspberries (fresh or frozen)
  • 2 EL almond flakes
  • 1 fresh egg (Gr. M)
  • 1/4 l Milk
  • 5 EL whipped cream
  • 2 (approx. 20 g) easy going EL
  • Cornstarch
  • 3 EL Amaretto liqueur
  • 2-3 EL Sugar
  • 1 packet Vanilla sugar
  • some splashes of lemon juice
20 minutes
Sort raspberries, carefully rinse with cold water and drain well. Roast the almond flakes in a saucepan until golden brown. Remove
Separate egg. Beat egg whites until stiff. Then pour milk (except for 4 tablespoons) and cream into the saucepan, bring to the boil. Mix the starch with the rest of the milk until smooth and pour into the milk while stirring.
Add the amaretto, sugar and vanilla sugar. Bring to the boil, stirring constantly, simmer for approx. 1 minute. Season to taste with lemon juice. Mix the egg yolks with a little hot sauce, then stir into the sauce (do not boil anymore!). Fold in the egg white and half of the almonds
Spread the almond foam and raspberries in 4 dessert bowls. Scatter the rest of the almonds on top. Chill until ready to serve
1 person approx.:
  • 200 kcal
  • 840 kJ
  • 6 g protein
  • 11 g fat
  • 15 g carbohydrates


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