Mandelromage II

Ingredients for Mandelromage II

Instructions for Mandelromage II

To prepare the Mandelromage II recipe, please follow these instructions:

Smash and chop almonds. Remember to save a whole almond. Whip egg yolks and sugar well. Bring the milk to the boil with the chopped almonds. Pour the boiling milk into the egg yolks. Pour it back into the pan and warm up during whipping until just before the boiling point. It must not boil. Remove the pot from the heat. Soaked house blossom in cold water. Pour the water off and melt the house block into the warm cream. Add the whiskey and cool the cream. Whip the cream stiff and turn it into the cold cream together with the whole almond. Pour the dessert into a bowl and cool it until the next day. Decorate the egg with chopped almonds or pistachios and serve cherry sauce.