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60 g almonds
60 g sugar
-
500 ml milk
5 yolks
45 g sugar
-
7 g gelatine
60 ml water
-
125 ml cream-soft peaks
-
raspberries
chocolate trellis
creme chantilly
=Praline 1., Anglaise 2.,add 3. to hot Anglaise, fold in 1. add 4. after chilled. Paper line moule, layer of rum imbibed macaroons in center.
60 g sugar
-
500 ml milk
5 yolks
45 g sugar
-
7 g gelatine
60 ml water
-
125 ml cream-soft peaks
-
raspberries
chocolate trellis
creme chantilly
=Praline 1., Anglaise 2.,add 3. to hot Anglaise, fold in 1. add 4. after chilled. Paper line moule, layer of rum imbibed macaroons in center.