1/3 cup (50 g) 2 oz whole unblanched almonds
1/4 cup (50 g) 2 oz sugar
1 1/4 cup (1/2 pint) 300 ml milk
1 vanilla pod
1 egg, plus 2 egg yolks
1/3 cup (75 g) 3oz castor sugar
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
plain chocolate to decorate
1/4 cup (50 g) 2 oz sugar
1 1/4 cup (1/2 pint) 300 ml milk
1 vanilla pod
1 egg, plus 2 egg yolks
1/3 cup (75 g) 3oz castor sugar
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
plain chocolate to decorate
method
1. Place the almonds and sugar in a heavy-based pan, heat slowly until the sugar caramelises, turning occasionally.
2. Pour on to an oiled baking sheet to cool and harden. Then use a mouli grater to grind to a powder.
3. Bring the milk and vanilla pod to the boil, take off the heat and infuse for 15 minutes.
4. Beat the egg, egg yolks and caster sugar until pale in colour; strain in the milk.
5. Cook slowly until the custard coats the back of the spoon - do not boil. Cool.
6. Lightly whip the fresh cream and fold two-thirds into the custard.
7. Freeze the mixture for about 3 hours until mushy. Beat well then fold in the praline powder.
8. Spoon into a freezer container and freeze for about 6 hours until firm.
9. Transfer to the refrigerator to soften for 30 minutes before serving.
10. Decorate with the remaining fresh cream and coarsely grated chocolate.
To freeze Overwrap according to type of container.
2. Pour on to an oiled baking sheet to cool and harden. Then use a mouli grater to grind to a powder.
3. Bring the milk and vanilla pod to the boil, take off the heat and infuse for 15 minutes.
4. Beat the egg, egg yolks and caster sugar until pale in colour; strain in the milk.
5. Cook slowly until the custard coats the back of the spoon - do not boil. Cool.
6. Lightly whip the fresh cream and fold two-thirds into the custard.
7. Freeze the mixture for about 3 hours until mushy. Beat well then fold in the praline powder.
8. Spoon into a freezer container and freeze for about 6 hours until firm.
9. Transfer to the refrigerator to soften for 30 minutes before serving.
10. Decorate with the remaining fresh cream and coarsely grated chocolate.
To freeze Overwrap according to type of container.
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