'12 egg whites'
'2 1/2 cups granulated sugar'
For the Praline (crunchy)
'1 1/2 cups granulated sugar'
'1 cup ground almonds, without peel'
For the Chantilly
'2 cups heavy cream fresh'
4 tablespoons unsalted butter
'12 egg whites'
'2 1/2 cups granulated sugar'
For the Praline (crunchy)
'1 1/2 cups granulated sugar'
'1 cup ground almonds, without peel'
For the Chantilly
'2 cups heavy cream fresh'
4 tablespoons unsalted butter
Beat the egg whites until stiff and add the granulated sugar gradually
Beat well
Place this mixture into a 23 cm diameter mold, greased with butter and bake in a moderate oven (180°C), preheated, in a water bath for 40 minutes or until, inserting a toothpick, it comes out clean
Remove from oven and let cool down
Deseed and let cool completely
Make the praline: melt the sugar until caramelized
Add the ground almonds at once, mix well, and pour onto a buttered surface
Let cool down, break the caramelado into pieces, and blend in a processor until turning into crunchy crumbs
Set aside
Make the Chantilly: beat the heavy cream with the granulated sugar until stiff peaks form
Pour into a piping bag with a star tip
Decorate the pudding by piping the Chantilly starting from the top to the bottom, then sprinkle with the praline and let freeze before serving
Yield: 12 servings
Note: You can prepare this pudding the night before without covering it with Chantilly
Store the praline in a closed container
On the next day, beat the Chantilly, decorate the pudding, and sprinkle with the praline.
