Almond Tonka Dessert
Almond Tonka Dessert
Ingredients
- 550 ml milk
- 100 g almonds peeled or unpeeled
- 1 tbsp tonka sugar
- 3 tbsp maple syrup
- 5 leaves gelatine or the corresponding amount of agar-agar
- 2.5 dl cream or half fat cream
Instructions
- Bring the milk and almonds to a boil, stirring, and continue to simmer on low heat for 20 minutes. Stir well from time to time
- Strain into a bowl, squeeze the almonds well
- Return the liquid to the pan
- Soak gelatine leaves in cold water
- Add sugar and maple syrup (and possibly agar agar if not using gelatin) and bring everything to a boil together.
- Remove the pan from the heat, remove the gelatine leaves from the water, squeeze them well and add them to the mixture while stirring.
- Pour everything through a sieve into a bowl.
- Allow cooling to room temperature
- Whip the cream until stiff, add to the mixture and pour into any 1 lt mold.
- Leave to set in the refrigerator (about 4 hours).
- Turn the mixture onto a plate and serve with any fruit sauce
Notes
You can bake cookies with the almond paste you have squeezed out.
Add sugar and an egg, form cookies by hand, and bake in the oven at 180 °C for about 8 minutes.
Add sugar and an egg, form cookies by hand, and bake in the oven at 180 °C for about 8 minutes.
