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Cooked Cream with Fruit Sauces
Author: Lazzaris
Time:
40 min
Difficulty:
easy
Ingredients
(4 servings); 1/2 l cream; 2 spoonfuls sugar; 1/2 packet vanillin powder; 3 sheets of gelatine; Lazzaris fruit sauces as required; nut crunch
Preparation
Soften the sheet gelatine in cold water. Bring the cream to the boil with the sugar and the vanillin. Remove from the heat, stir in the squeezed gelatine and leave it to warm. Fill 4 moulds and leave in the fridge for at least 4 hours to set. Turn out onto plates and serve decorated with pieces of nut crunch and accompanied by the fruit sauces in 5 flavours. Preparation of the “nut crunch”. Slowly melt butter and sugar in a non-stick pan. Add roasted hazelnuts, pour into a lightly buttered ovenproof dish and leave to cool. Cut into chips and serve; ideal for decoration.
Lazzaris product used