Almond and Praline Cream

Name: Almond and Praline Cream
Cuisine: Australia
Ingredients: 4 g (1/10 oz) gold strength gelatine leaves; 50 g (1¾ oz) quality fresh whole milk; 400 g (14 oz) cream (35% fat content); 85 g (3 oz) praline paste; 2 g (1/10 oz) fine sea salt; 33 g (1¼ oz) glucose syrup; 100 g (3½ oz) pure icing (confectioners’) sugar; 165 g (5¾ oz) blanched almonds

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

165 g (5¾ oz) blanched almonds
33 g (1¼

Oceania
Australia
Sydney
Dessert

Method

Preheat the oven to 170°C (325°F/Gas 3).

Line a tray with a silicone baking mat. Put the almonds and glucose in a bowl, and stir well to coat the almonds. Place the coated almonds onto the silicone mat and