100ml of cream (double cream preferred)
20g of almonds, chop into "matchsticks"
1/2 tsp of water
For the cream
Mix together all ingredients, including the sugar and simmer it on top of low heat while constantly stirring.
When the cream seems to have thicken in consistency, remove from heat source and continue to stir for about 2 minutes. You then strain the cream mixture, cover it and leave it aside until coll enough to pop it in the fridge for about 1 hour.
Toast your almond sticks on medium heat and pour them onto baking paper. Then boil sugar and water together while stirring continuously on medium heat. Lower the heat when sugar has melted and let it simmer while "shaking" the saucepan occasionally until you get a caramel texture. Pour it over the almonds and let it cool for 15 minutes.Crack them and to decorate your cream.
|The main point here is to strain of the lumps.|
|Lovely lemony coloured!|
|An aunt gave a big bags of sliced almonds. Got to use it finally...|
|Its not so sweet but still a great quick desert.|