Franchipan cream
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.25 l
Eggs
1.25 ud
Sugar
0.05 kg
Plain flour
0.025 kg
Eggs
0.5 ud
Ground almond
0.016 kg
Negrita
0.0 l
Elaboration
- Boil the milk.
- Beat the eggs with the sugar until combined.
- Add and mix the sifted flour.
- Lighten the mixture with hot milk whipping it fast and place it in a pot.
- When it starts to boil, cook it over moderate heat for a couple of minutes.
- Put the cream on the tray covered with film and place into the fridge to chill.
- Whip the cold and solid cream using a hand whisk until soft.
- Whip the butter with a whisk.
- Add sugar and mix well.
- Add the eggs (room temperature) one by one and mix well.
- Add the ground almond and mingle well.
- Add the cream and the rum or the flavour you want.
- Keep it in the fridge so that it sets.
Nutritional information (1 portion)
Energy
189.22
kcal
Carbohydrates
19.05
g
Proteins
5.41
g
Lipids
10.07
g
Fiber
0.17
g
Saturates
3.88
g
Monounsaturated fatty acids
2.38
g
Polyunsaturated fatty acids
0.54
g
Cholesterol
98.89
mg
Calcium
73.84
mg
Iron
0.51
mg
Zinc
0.47
mg
Vitamin A
98.69
ug
Vitamin C
0.9
g
Folic acid
14.07
ug
Salt (Sodium)
81.38
mg
Sugars
14.44
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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