Almond foam with raspberries

- 125 g Raspberries (fresh or frozen) span>
- 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 ul>
20 minutes
light
- 1.
- Sort raspberries, carefully rinse with cold water and drain well. Roast the almond flakes in a saucepan until golden brown. Remove
- 2.
- 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.
- 3.
- 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
- 4.
- 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 li>
- 840 kJ
- 6 g protein
- 11 g fat
- 15 g carbohydrates
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