Almond and Praline Cream

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


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