Once the cream is thick and creamy, remove the pot from the stove.
Pour the cream into a clean vessel and cover the surface directly with cling film. The film should touch the cream so that no skin forms.
Allow the cream to cool completely.
2. Prepare the fruits and seeds.
While the Cream cools down, prepare the
remaining ingredients.
Wash the fresh fruits thoroughly, pat them dry and cut them into small, even pieces.
Small berries can leave you whole.
side Larger nuts can be cut
into pieces.
Finally, roughly chop the almonds, walnuts or hazelnuts. Do not grind…
…to crush powder; smaller pieces are better if the beautiful, crispy texture is to be preserved.
You can also easily roast the nuts in a dry pan for a few minutes. This step is optional, but enhances the aroma.
Let’s Cool the nuts before giving them for dessert.
3. Slapping cream:
Once the cream base has cooled completely, put the very cold whipped cream in a bowl.
Beat her stiffly.
Then gradually lift the whipped cream under the cooled cream base; mix everything carefully with a spatula so that the mixture stays loose and airy.
It is important not to stir for too long. Gentle movements result in a lighter, airier cream.
4. Add toppings:
Add the fruit pieces and dried fruit to the cream.
