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  Added: Dec 07, 2010  •  Visited (327)  •  Print version Print this recipe (5)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Praline Cream
What You Need:
FOR THE PRALINE
  • 2 oz blanched almonds browned in the oven
  • 2 oz caster sugar

    FOR THE CREAM
  • ╝ pound unsalted butter
  • 3 eggs (separated)
  • 3 oz caster sugar
  • ╝ pint double cream
  • Savoy biscuits

  • How To Cook:
    1. Make the praline by melting the sugar in a thick pan and when it is brown, stirring in the almonds.

    2. Pour the mixture on to a slab and when cold and hard, break it up and pound it finely.

    3. It will keep in an airtight container.

    TO MAKE THE CREAM:
    1. Beat the butter until it is really light and creamy, which may take up to half an hour.

    2. Beat the egg yolks together and beat into the butter.

    3. Add the sugar and the praline mixture, beating continuously, and finally fold in the stiffly whipped egg whites and the whipped cream.

    4. Line a mould with Savoy biscuits and pour in the cream.

    5. Leave in a cold place until set and turn out to serve.

    This recipe is also available in:
    Cuisine ╗ Middle East ╗ Iran
    Dish ╗ Cookies
    Main Ingredient ╗ Nuts ╗ Almond
    Main Ingredient ╗ Dairy ╗ Egg
    Main Ingredient ╗ Dairy ╗ Cream



     




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