| How To Cook: |
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1. Make the praline by melting the sugar in a thick pan and when it is brown, stirring in the almonds.
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2. Pour the mixture on to a slab and when cold and hard, break it up and pound it finely.
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3. It will keep in an airtight container.
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TO MAKE THE CREAM:
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1. Beat the butter until it is really light and creamy, which may take up to half an hour.
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2. Beat the egg yolks together and beat into the butter.
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3. Add the sugar and the praline mixture, beating continuously, and finally fold in the stiffly whipped egg whites and the whipped cream.
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4. Line a mould with Savoy biscuits and pour in the cream.
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5. Leave in a cold place until set and turn out to serve.
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