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Martin Benn

Almond and Praline Cream

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Preparation info
    • Difficulty

      Medium

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About

Ingredients

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

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

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