Forest fruits aspic with almond milk sauce
Instructions
Bring to the boil water with sugar and lemon peel, boil until the sugar is completely dissolved.
Remove from heat and add gelatin (previously softened in cold water) and allow it to dissolve completely.
Beat the egg whites until foamy, add the lemon juice and add the hot syrup; cover with a lid, let cool and then switch to cloth strainer and allow to cool.
Pour in a small amount of jelly moulds and place in the refrigerator for a few minutes, then carefully place the berries in jelly filling alternating so stencils.
Let rest in refrigerator for about 3 hours.
For the sauce lightly mount the cream and add the almond milk.
Serve the aspic sauce sprinkled with chopped pistachios.
the cubes of potatoes and maize.
Ingredients and dosing for 8 persons
- For the aspic:
- 100 cl of water
- 500 g of fresh forest fruit
- 350 g of sugar
- 30 g of jelly
- 2 egg whites
- 1 lemon
- For the sauce:
- 300 g of cream
- 30 g of pistachios
- 2 tablespoons of almond milk