Nut cream

1 serving


dry the peeled nuts in the oven, grind in a mortar and mix with sugar or powdered sugar. combine the nuts with whipped cream, egg-milk mixture prepared with gelatin. pour the cream into molds and cool. to improve the taste of the nut cream, you can caramelize: pour them into a cast-iron pan, add sugar slightly wetted with water at the rate of 5 g of sugar per 20 g of nuts and heat them, stirring continuously, then grind the nuts and introduce them into the cream.