INGREDIENTS
- Time:
- – Whites 6 pcs.
- – Cream of tartar 1/2 tsp.
- – Sugar 125 g.
- – Flour 0000 60 g.
- – Butter paper.
- Praline:
- – 100 g of almonds or peanuts.
- – 200 g of sugar.
- – A bit of butter.
- Further:
- – Frozen.
- – Caramel sauce.
- – Chocolate tub c/n.
ICE CREAM BULLION with praline and the ice cream you want essentially the most! Comply with the step-by-step beneath and luxuriate in it as a dessert for these holidays
PROCEDURE:
1. For the bottom, first warmth the oven to 180ºC.
2. Butter and wallpaper a 30 x 40 cm plate. Take it to the fridge.
3. Beat the egg whites till stiff peaks type along with the cream of tartar till easy peaks type. Add the sugar within the type of a rain bathe and beat till you acquire a shiny meringue.
4. Sift the flour and blend into the meringue with enveloping actions.
5. Then place on a plate and distribute evenly.
6. Cook dinner for about 15 to twenty minutes.
7. Let it cool and minimize three sheets equal to the mould you employ.
8. To assemble, place a cake base after which ice cream, one other layer of cake and a layer of iced dulce de leche. End with cake and place within the fridge.
9. For the praline, make a dry caramel and step by step add the sugar. Because it melts, add the remainder.
10. When the caramel is prepared, add the almonds and blend. Add the butter on the finish.
11. Pour onto a plate with a silpac or on the counter with slightly oil. When it’s chilly, chop.
12. As soon as it’s properly combined, unmold and dip within the peanut praline or dip in chocolate.
