Bavarian Almond Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sheets gelatin
- 60 g marzipan paste
- 150 ml milk
- 1 tablespoon amaretto or other almond liqueur
- 125 g cream
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water according to the instructions on the packet.
- Mix the marzipan and milk with a hand blender until smooth. Squeeze out the gelatine. Warm up some of the marzipan milk, dissolve the gelatine in it while stirring and add to the remaining marzipan milk. Stir in the amaretto and let the mixture cool down until it starts to gel.
- Whip the cream until it is semi-stiff and stir a third of it into the almond mixture with a whisk, then fold in the rest of the cream. Let the cream set in the refrigerator for at least two hours before you eat it.
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