Sunday, May 07, 2006


This very quick recipe of ice cream, praline and caramel comes from mum!

Prepare the previous day.
4 eggs
20 cl of thick cream
150gr Pralin mix
2 large meringues
80gr of sugar
sugar syrup dressing

Separate the white from the egg yolks. Whip the yellows together with the sugar. Add the fresh cream and coarsely crushed meringues. Beat the whites until firm and incorporate them.
Pour the caramel in a cake tin and to add the pralin mix. Finally, add the cream / meringue mixture and leave in the freezer overnight. Remove 15 minutes before serving, and turn out onto a serving dish.

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