… the praline sprinkle
This “sprinkle” is another addition to your “store cupboard”
that can be made ahead. Perfect for your alternative trifle or just
plain useful!
Praline
75g/3oz almonds, unblanched
75g/3oz caster sugar
Praline is largely used for adding to and flavouring cream, ice
cream, butter cream or whatever takes your fancy. You can use it in
large pieces or shards or blitzed into a coarse powder. It keeps
well so long as you transfer it into an air-tight jar. Should the
mood take you it can even be blitzed into a paste.
Place the sugar into a frying pan (I used a pan measuring
28cms/11” in diameter) and then the almonds on top. Heat the sugar
and almonds on as low a heat as possible. Resist the urge to
prod/stir/mess with! Patience is eventually rewarded the sugar
begins to melt and when the almonds begin to “pop”, and your
sugar is a good colour - turn it out onto a non-stick sheet (or oiled
slab if you want to be posh). The melting of the sugar takes
approximately 20 minutes.
Leave the praline sheet where it is until it is well and truly
set. You can then break it up and blitz into a coarse powder or as
you wish. It's stating the obvious I know – you'll get 175g/6oz of
praline.
Please note that when blitzing you will need ear plugs and warn
anyone nearby that isn't totally deaf they soon will be!
Photo guide coming up.
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