Description
Very sweet, nutty, spicy flavor. Suitable for the lubrication of cakes and for serving as a standalone dessert. And if you freeze - ice cream.
Ingredients
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Nuts
200 g
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Butter
2 Tbsp
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Milk
150 ml
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Sugar
3 Tbsp
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Flour
1 Tbsp
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Sour cream
2 Tbsp
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Vanilla
-
Mandarin
Cooking
Nuts can take any, mixture or just one type, such as walnuts. I had a mixture of nuts: walnuts, almonds and kernels of apricot pits (their quite a bit, and you can taste bitter).
Grind in any convenient way.
The smaller chips get, the finer will be the texture of the cream. For the cake, for example, and larger.
1 tbsp oil on low heat fry the walnut crumb to the wet state, even more precisely, heat well and stir until smooth.
Add sugar and milk, bring to a boil.
Stir until the sugar is dissolved and uniformity consistency.
Squeeze the citrus juice, in this case Mandarin, but that's to your taste (lemon, orange) or it is possible not to add, is simply a nut-butter flavor. Stir.
Add the flour, mix until smooth, to avoid lumps, stir with a whisk right.
Keep on low heat until the cream thickens.
For the cake cream is ready! You can add more butter, it's a matter of taste who likes fatter. The more butter, the better the cream holds its shape.
For dessert the cream add 1 tbsp butter and 2 tbsp sour cream (cream or just milk), stir well until hot. Cool. Such spices as cinnamon, nutmeg, cardamom powder - all added individually and taste, but goes great with any additives.
Until the cream cools, prepare the dessert. It can be any, in this instance, I used citrus. Slice and put in bowl.
Put the cream, to decorate. Ready! Bon appetit!!!
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