Inverted cream

Inverted cream
Inverted cream 5 1 Stefano Moraschini


Blanch almonds in boiling water, peel them and pass them to garbage disposals.

Beat the eggs with the sugar, add a little cinnamon, grated lemon peel and almonds.

Add the cream.

Grease a mould and caramelise 4 tablespoons sugar.

Pour the mixture and bake in a water bath for 1 hour on the stove and for 30 minutes in the oven.

Cold draft.

Inverted cream

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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