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150 g honey- cooked to boulé
2 whites
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150 g sugar
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100 g almonds
10 g coriandre
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400 ml cream-montee
=Italienne meringue 1. Make 2. caramel, add 3., let cool & concassée. Add to meringue, then 4. Mold & freeze individually
2 whites
-
150 g sugar
-
100 g almonds
10 g coriandre
-
400 ml cream-montee
=Italienne meringue 1. Make 2. caramel, add 3., let cool & concassée. Add to meringue, then 4. Mold & freeze individually