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Delicious Bavarian cream with almond flavor for cakes, pastries and desserts in the glass.
Preparation time 30 minutes
INGREDIENTS
- 150 g milk
- 37 g sugar
- 2 egg yolks
- 1 tsp almond extract (no flavor)
- 2 gelatine sheets
- 120 g almond milk
- 300 g whipping cream, half whipped
PREPARATION
Process the milk, sugar and egg yolks to crème anglaise →.
Soak the gelatine leaves and add them to the crème anglaise. Mix well.
Add the almond milk, and then mix through the mixture the Italian meringue and half whipped cream.
Pour the mousse on the pastries or in the glass and leave it in the fridge.
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