Coconut fragilite with flower compote and mandelis

Ingredients for Coconut fragilite with flower compote and mandelis

Instructions for Coconut fragilite with flower compote and mandelis

To prepare the Coconut fragilite with flower compote and mandelis recipe, please follow these instructions:

Fragilite: Marcipan and sugar are thoroughly stirred with egg white to a smooth mass - it is best done in the blender. Coconut flour is stirred in. With a spoon, pour the grease on greased baking paper into 8 small bottoms - as the mass is lubricated around and evenly with the back of the spoon.
The bottoms are baked at 180 degrees for 10-15 minutes. Allow the bottoms to cool before they are taken off the plate.

Flower compote: The flowers are given a cut so that the stones can be squeezed out. Water, sugar and Madeira are given a boil until the sugar is melted. This layer is poured gently over the flowers, which must be drawn for several hours, preferably overnight.

Almonds: Almonds bring lightly in the oven, or on a dry pan. Cool and chop very well. Milk and almonds are brought to boiling point and taken off the flare. The egg yolks are whipped well with the sugar. The hot but non-boiling milk is gradually whipped up. Cool, pour into a freezer and freeze. During freezing, the ice should be periodically flushed so that it becomes airy and no crystals are formed.

This is not necessary if the ice is frozen in ice machine.

Appearance: On four fragilite bottoms, a few balls of almond and a pair of plums are laid. The rest of the bundles are laid over as low. Could possibly. Finally decorate with a little sour sugar that is sifted over.

tips:
You can avoid chilling ice under freezing if you make it a parfait: 4 egg yolks whipped airy over water bath with the 40 g sugar. Cooling off. 2½ dl. Whip cream is whipped to not too hard whipped cream. The chopped almonds are first stirred with egg yolks and turned into the whipped cream. Freeze.