Dessert with egg cream and almonds

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Recipe, dessert with egg cream and almonds

Dessert with egg cream and almonds
Image from Pixabay

This dessert with egg cream and almonds is simply magnificent! It is an ideal dessert for the festive holiday meal. We suspend the diet for a while, so this divine dessert doesn’t count. We can replace the pricomigdals with pycos, but be careful not to give them to the children because it’s alcoholic!

Ingredients for 8 servings: 200 g pricomigdals (or champagne peas), 2 x 400 ml cherry compote, drained of liquid and sprinkled with alcohol, 10 g gelatin, 2 tablespoons sugar, 500 ml egg cream (see how to prepare below), 2 teaspoons starch, dissolved in 1 tablespoon cold water, 50 ml sweet white wine, 400 ml liquid cream, 25 g browned almonds, edible silver pearls, for ornate – optional.

Preparation mode: place the pricomigdals in a layer at the base of the glass bowl and sprinkle the cherry. Put the gelatin in cold water for 2-3 minutes. Meanwhile, put the liquid/sugar compote on the heat until it boils. Add the gelatin and stir until it dissolves. Pour over the cherry and chill for 3-4 hours until it closes.

Heat the egg cream and add the starch, stirring until thickened. Let it cool down and pour over the gelatin. We’re freezing for 30 minutes. Before serving, beat the cream with the sweet wine and pour on top. Serve ornatewith silver pearls and sprinkled with almond flakes.

How to prepare egg cream

The yolk cream is the basis of many cake creams. It is a consistent cream to which you can add the perfect flavor, whipped cream, mascarpone, butter, etc.

Ingredients: 4 yolks, 4 tablespoons sugar, 4 tablespoons milk, a pinch of salt. Rub the yolks with salt until smooth, then with the sugar until melted and finally dilute with the cold milk. Then boil in bain marie, stirring continuously, until thickened like a pudding. Before extinguishing the fire add the desired flavors: lemon, mint or vanilla. It is simple to prepare, just need patience when boiling, it takes a while to thicken. Leave to cool, then mix with either mascarpone (250 g) or soft butter (250 g), a boiled cream or raw cream.

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