Almond Cream (Crema di Mandorle)
Instructions
Very finely chop 150 g of peeled almonds and put them in a saucepan with slowly, stirring continuously, 75 cl chicken broth.
Put on the heat and bring to a boil stirring.
Join 150 g.
of cream and lower the flame to a minimum.
To warm up well and emulsify the cream and then pour the cream in a bowl where you already have 3 egg yolks, 50 g of cream and a pinch of pepper.
Stir well, season with salt and serve.
Ingredients and dosing for 4 persons
- 150 g of peeled almonds
- 75 cl of chicken soup
- 200 g of cream
- 3 egg yolks
- 1 pinch of pepper
- Salt