Description
Did you ever touch the clouds? and taste? offer... :-)
Ingredients
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Almonds
250 g
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Water
100 ml
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Milk
100 ml
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Sugar
250 g
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Gelatin
25 g
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Cream
500 ml
Cooking
Almond clean. To do this, boil it in water 2 minutes, then opolaskivaniem cold water, lay out on a towel. Towel with almonds and turn the three hands that are deployed - there's a lot of peeled almonds. Cleaned choose again and repeat the steps with the towel.
Almonds to grind, gradually adding 100g of water, then 100g of milk. I crushed in a blender in a mortar. Then combine the almond component with sugar (250g) and heat. To boil not to bring.
Strain almond milk through the cloth (not through the gauze and through the fabric). Squeeze well. Leave to cool.
To prepare the gelatin. Mix it with 200g of water, wait as required gelatin (I was 10 min). To heat, remove the film and foam. Mix gelatin with almond milk. Put the cold (on ice or in cold water).
Whisk the cream till soft peaks form.
Mix the cream and gelatin almond milk, involving the cream in the milk. It is very important to do it at the right temperature the gelatin part. It is necessary that it is not cooled greatly, to avoid lumps (if cold - can be heated),and hot cannot be connected with cream - must be sufficiently cooled. Milk should be slightly warm.
That's all! pour into shape and leave for 5 hours. Then spread and treated. This recipe is one of those that so are all verified and aroma and texture and taste - first-primary-finish. And rightly so, that cool, in General, I'm not a poet -all very harmoniously. Be sure to try :-)
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