Blackberry and almond fondant tart (Slideshow version)
Stage 5/16 : 5 min.
Put into a saucepan: 200 ml liquid cream, 200 ml almond milk, 30 g caster sugar and 10 g Vanilla sugar.Put on medium heat and mix well with a whisk until the mixture is hot, about 140°F (60°C) – it does not need to boil.