Almond foam with raspberries

13 0

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

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
840 kJ
6 g protein
11 g fat
15 g carbohydrates

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