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Almond cake cream
1 serving
Cream preparation method: Grind the icing sugar well with egg yolks, top up with 400 g of hot cream and cook with continuous stirring until thick. Then remove the mass from the heat, add gelatin diluted in warm water to it, cool and introduce finely chopped fruits and strong foam of 400 g of cream into the resulting cream.
Cream preparation method: Grind the icing sugar well with egg yolks, top up with 400 g of hot cream and cook with continuous stirring until thick. Then remove the mass from the heat, add gelatin diluted in warm water to it, cool and introduce finely chopped fruits and strong foam of 400 g of cream into the resulting cream.
pear to taste, apricot to taste, sweet cherry to taste, plum to taste, lemon to taste, yolk - 8 pcs., cream - 800 g, sugar powder - 8 tbsp. spoons, water to taste, gelatin - 30 g
