Put the castor sugar into a heavy-bottomed saucepan with the
Meanwhile, whisk the egg yolks until fluffy, then pour the boiling caramel onto the egg yolks, whisking all the time until the mixture reaches the ribbon stage or will hold a figure of 8. Sponge the gelatine in the
Decorate with rosettes of cream and crushed Praline.
To make Praline: Put the almonds and sugar into a small heavy-bottomed saucepan on a low heat. Do not stir. Gradually the sugar will melt and turn to caramel. When this happens, and not before, rotate the saucepan so that the caramel coats the almonds. By now the almonds should be popping. Turn onto a lightly oiled tin, allow to get cold and then crush to a rough powder.
© 1990 Darina Allen. All rights reserved.