Almond cream – a thief of hearts is the other name of this gentle dessert of love.
This fantastic and delicate almond cream is the most compelling explanation in love I have received.
The recipe is from the culinary notebook of Emilian’s mother and is a bright memory from his childhood.
Here’s what he says:
“This is my favorite dessert from the childhood to this day, I swirled around a mother while she was doing it, and I licked the rest of the cream in the cup. After all, a very small part of the cream survived until it was finished. Who can waited a few hours for the gelatin to tighten, and I usually got up at night, fighting my conscience, was ate the last cups. Of course, the other day the other family members were mildly angry, but I never managed to resist it. So, especially if you are fond of desserts, I recommend that you to make an almond cream in at least a double quantity of the recipe. :)”
- 1 liter of milk
- 1 packet gelatin
- 400 g of sour cream
- 2 handfuls of sliced almonds (60 g)
- 1 tea cup Sugar
- There is no vanilla in the old notebook, but I always add. I really love the delicate taste and texture of a vanilla pod.
Boil milk with sugar. Soak the gelatin in 3-4 tablespoons of cold water. Add swollen gelatin in warm but not hot milk. Stir until complete dissolution of the gelatin.
Stir the sour cream with a stir bar and add it to the already chilled milk. (Add vanilla if you want your dessert to carry this scent).
On a dry pan gently bake the sliced almonds and add them to the already made cream. Stir gently.
Distribute in small bowls. From the size of the cups depends how many portions you will have, six or eight. Leave in the refrigerator to tighten the gelatin.
Serve the dessert chilled.