Ambrosia cream

For 4 people
  • 5 sheet white gelatine
  • 1 TL ground, red gelatine (2-3 g)
  • 500 g Whole milk yogurt
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 3 EL Rum (or rumtopf-liquid)
  • 150 g whipped cream
  • 8 (approx. 65 g) Hip rolls or other pastries
  • 200 g Rum potted fruits (from the glass)
25 minutes
easy
1.
Soak white gelatine in cold water. Mix the red gelatine powder and 2 tablespoons of cold water in a small saucepan. Approx. Let it swell for 10 minutes. Mix the yoghurt, sugar, vanilla sugar and rum.
2.
Whip the cream until stiff. Squeeze out the white gelatine and add to the red gelatine in the saucepan. Dissolve over low heat while stirring. Add 1-2 tablespoons of yoghurt cream, stir and stir into the rest of the cream.
3.
Fold the cream into the cream, pour into a bowl and chill for approx. 3 hours. Serve with hip rolls and rumtop fruits.
1 person approx:
  • 470 kcal
  • 1970 kJ
  • 9 g protein
  • 19 g fat
  • 55 g carbohydrates

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