Sorbet
2 tablespoons of flavorless gelatin
1/3 cup of boiling water
1 cup of natural yogurt
10 ice cubes
1/2 cup of heavy cream
3/4 cup of chopped almonds
Praline
2 cups of chopped almonds
1 tablespoon of butter
1 cup of toasted almond skins without shells
Sorbet
2 tablespoons of flavorless gelatin
1/3 cup of boiling water
1 cup of natural yogurt
10 ice cubes
1/2 cup of heavy cream
3/4 cup of chopped almonds
Praline
2 cups of chopped almonds
1 tablespoon of butter
1 cup of toasted almond skins without shells
In a blender, beat the gelatin with boiling water until well dissolved
Add the yogurt and ice cubes and blend until a thick cream forms
Join the heavy cream and almonds and blend until the mixture is homogeneous
Distribute among cups and place in the freezer for 15 minutes
Prepare the praline as indicated in the step-by-step
Break it into large pieces and garnish the popsicle at serving time.
