Walnut Cream I

Rating: 4.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 1.0 (servings)

For 4 servings:


Soak the gelatine in cold water. Beat the egg yolks together with the sugar until creamy. 2.

Heat the rum in a small saucepan. Squeeze the gelatine and let it melt while stirring. Later fold into the cream. Place the cream in the refrigerator until it begins to gel (approx. 15 min).

Whisk the cream heartily. whip a quarter of a liter of whipped cream until stiff and fold it into the cream together with some of the nuts.

4. fill the cream into glasses and leave to cool for 1 hour.

Whip the rest of the whipped cream until stiff and pour it on top of the cream. Garnish with the remaining nuts.

As a menu suggestion:

Entrée: Brussels sprouts soup with thyme cream.

Main course: Sweet and sour pork

Dessert: Walnut cream

35 min.

Per unit

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