Zutaten für Almond Cream Crema Di Mandorle
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Zubereitung von Almond Cream Crema Di Mandorle
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- In a small saucepan over low heat, melt 1/2 cup (1 stick) unsalted butter.
- Add 1/2 cup granulated sugar and cook, stirring constantly, until golden brown (about 5-7 minutes).
- Stir in 1 cup slivered almonds.
- Spread the almond mixture evenly onto the prepared baking sheet.
- Bake for 10-12 minutes, or until lightly golden.
- Remove from oven and let cool completely. Once cool, coarsely crush the almond mixture into crumbs.
- In a large bowl, whip 2 cups heavy cream with an electric mixer until stiff peaks form.
- Stir in 2 tablespoons of brandy or your favorite liqueur (optional).
- Reserve about 1/4 cup of the almond crumbs for garnish.
- Gently fold the remaining almond crumbs into the whipped cream.
- Spoon the almond cream mixture into 4-6 dessert dishes.
- Sprinkle with the reserved almond crumbs.
- Refrigerate for at least 2 hours, or until set, before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
57g
Fat
84g
Carbs
7g
