Almond cream

How to make it

1. 1

   Dissolve the gelatine

   Rinse the gelatine leaves and snip them up. Whisk 2.5 dl cream, the milk, the sugar and the gelatine vigorously over the heat until it comes to the boil and the gelatine has completely dissolved.

2. 2

   Cool and add almonds

   Pour the mixture into a bowl and stir until cooled. Add the blanched, finely chopped or crushed almonds.

3. 3

   Fold in the cream

   When the mixture is as cold as possible without setting, fold in the rest of the cream, whipped stiff.

4. 4

   Put in a mould

   Pour the cream into a mould rinsed with cold water. Turn it out when it has set.

5. 5

   Variations

   Instead of almonds you can use 150 g grated chocolate, 125 g crushed walnut kernels or another addition. The cream is named after the addition.