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We put the ground almonds in the 300 gr of warm water and let them soak for 30 minutes, after half an hour we drain the milk formed by a piece of gauze or cotton that we put on top of a sieve. Add 2 tablespoons of almonds and squeeze the milk well.

I got 200 ml of almond milk. If you manage to get more fill with liquid cream until you get 300 ml of liquid. Example: if you finally have 250 ml of almond milk, add only 50 ml of liquid cream, if on the contrary you have 150 milk, add 150 ml of liquid cream, so that the final result is 300 ml of liquid.

The gelatin sheets are soaked in cold water for 10 minutes after which they are squeezed well and melted on low heat together with 6 tablespoons of milk.

Separately melt the sugar mixed with the remaining liquid over low heat. When the sugar is completely dissolved, remove the pan from the heat, let it cool for a few minutes (3-4 minutes) and add the gelatin dissolved in the milk. We mix and pour into molds (I used disposable plastic cups) very discreetly greased with a little oil. Preferably it would be an almond oil or a fruit oil, but you can also use sunflower oil, just grease the shape a little.

Leave it in the fridge for 2.30-3 hours, then take each glass and turn it over on a plate. To make it easier for you to take it out of the form, hold the glass with your bottom in hot water for a few seconds and then turn it over immediately.

Serve with caramel sauce and almond slices.

Good appetite!!

Video: Mattonella di biancomangiare al caffè, fresca e genuina