Dissolve 100g sugar in the water and cook until a deep golden caramel. Add almonds and quickly pour onto a lined baking tray and allow to cool. Once cool, chop into small pieces, and set aside.
Beat together the 2 creams until soft peak. Add the chopped almond praline. Whip the egg whites until soft peak, and slowly add the remaining sugar and whip until firm and glossy. Gently fold into the cream and place in a container and freeze overnight.
Enjoy on its own or with a hot apple pie…
created by Wheel&Barrow Homewares Copyright 2012