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
Bavarian Almond Cream
Bavarian Almond Cream

Instructions

  1. Soak the gelatine in cold water according to the instructions on the packet.
  2. 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.
  3. 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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