Ingredients
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
Garnish
How it's done
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.
| Serve with: | Roughly chopped pistachios |
|---|
How-tos
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