Cinnamon amaretto cream with almonds
- 4 sheet white gelatine
- 250
g whipped cream - 3 eggs (size M)
- 70 g sugar
- 100 ml Amaretto (almond liqueur)
- 1 EL cinnamon
- 100 g Amarettini (Italian pastry)
- cinnamon
- mint leaves
25 minutes
light
- 1.
- Soak gelatine in cold water. Whip the cream. Separate eggs. Beat the egg whites until stiff too. Beat egg yolks and sugar into a thick, creamy mass. Stir in the liqueur and cinnamon. Squeeze out gelatine and dissolve over low heat. Stir under the egg liqueur mixture, chill and let thicken a little. Fold in the cream, egg whites and amarettini (about 20 g retained). Pour the cream into a bowl and let it cool in the refrigerator for about 2 hours. Use a stencil to dust cinnamon stars onto the surface. Decorate with crumbled amarettini and possibly lemon balm leaves
- 2.
- ,
1 person approx .:
- 350 kcal
- 1470 kJ
- 8 g protein
- 18 g fat
- 32 g carbohydrates
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