Ingredients: 70g sugar 30cl of cream 3 egg whites 100grams of praline powder 3 tablespoons honey |
|
In a saucepan put the sugar, honey and bring mixture to boil for 1 minutes. | |
Beat the egg whites. | |
Pour the hot mixture to drizzle over white without stop beating. | |
Then continue until the mixture cools. | |
Whip the cream very cold chantilly. | |
Add the powdered praline. | |
Then add the egg whites mixture, honey, sucre. | |
Pour into individual molds or a silicone cake mold metal. Freeze minimum 8 Gently heures.Démouler. For the metal plate put it under warm water for easy removal. | |
Serve with chocolate sauce or whipped cream. |