Almond crème with pomegranate

Almond crème with pomegranate

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / portion: 398 kcal
, Fat: 29 g
, Carbohydrate: 27 g
, Protein: 7 g

Ingredients

4 portions

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Almond crème

3 dl milk
2 dl full cream
125 g Karma Mandelmus weiss
60 g sugar

Garnish

1 pomegranate, halved crosswise
2 tbsp preserving sugar (Coop) (Coop)
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Utensils

4 bowls, each approx. 150 ml

How it's done

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Almond crème

Bring the milk, cream, almond cream and sugar to the boil, reduce the heat, reduce to approx. 600 ml, allow to cool a little. Divide the almond crème into glasses, leave to cool, cover and chill for approx. 1 hr.

Garnish

Remove the seeds from one half of the pomegranate, squeeze the juice from the other half. Bring the pomegranate seeds and juice to the boil with the preserving sugar, boil for approx. 2 mins., leave to cool, spoon the mixture onto the crème.

Good to know
Serve with: Roughly chopped pistachios

How-tos

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