A fresh and light recipe

People :

4

Preparation time :

25 min

Cooling time:

3h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

For the almonds cream mousse:

  • 100 mI. Cream of almonds milk
  • 125 mI. Whipped cream
  • 25 mI. Pouring cream
  • 5 mI. Almonds liqueur (Amaretto)
  • 1 land 1/4 gelatin leaf (2 gr. each one)

For the orange jelly:

  • 80 mI. Natural orange juice
  • 20 mI. Rum
  • 1 gelatine leaf
  • 2 oranges cut into segments and without peel
  • 1 piece of black chocolate

 

Preparation
  1. For the almonds cream: In a saucepan melt the wet and drained gelatin in a very low fire and set aside from the fire. Add the pouring cream. Then add the almonds milk and shake it with a mixer obtain a smooth cream, pour slowly the almonds liqueur and the whipped cream.
  2. Put the mixture in silicone molds or in a tray and let it curdle to be cut later into pieces.
  3. For the orange gelatin: In a saucepan melt the wet and drained gelatin in a very low fire and set aside from the fire and add a little of orange juice. Set aside from the fire and add the rest of orange juice and the rum and pour into a tray to curdle.

Serving:

  1. Share the orange gelatin, previously out cut into pieces, in the dishes. Put the almonds mouse pieces and the orange segments on. With a grater, sprinkle the grated chocolate.

Additional information

People :

4

Preparation time :

25 min

Cooling time:

Difficulty:

Easy