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Make caramel with sugar, water and vinegar.
When it turns blond add coarsely minced almonds or hazelnuts. When caramel turns
brown, pour into dish and let cool down. Or keep in airtight container if not used
immediately.
Butter moul well and cover inside with cream caramel (see previous). Delicately pour
in ice cream. Introduce meringues and put mould into freezer for at least 2 hrs.
To serve: pass mould under hot water and turn pudding upside-down on napking.
Caramel with almonds
• 250 g sugar
• Some water
• Very little vinegar
• 75 g almonds or hazelnuts
Mystere
• Baking mould
• Vanilla ice cream made of 6 yolks and 1/2 l of
milk
• 6 pastry meringues or made of egg-whites (left
over from ice cream)
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