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Almond Craqueline Yield: 150 Servings
Nb persons: 0
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| 220 Gr | ounces glucose |
| 182 Gr | ounces sugar |
| 60 Gr | unsalted butter |
| 182 Gr | ounces sliced almonds |
Preheat oven to 325F. In a heavy-bottomed pot, combine glucose, sugar, and butter and stir until all the butter is absorbed. Add nuts and stir until evenly coated. Pour mixture onto a Silpat-lined sheet pan and bake for 12 minutes. Allow to cool before chopping finely. Set aside in a shallow bowl. Unmold ice cream from molds and place on a slice of cake. Dip ice cream into craqueline until evenly coated and return to the freezer. Repeat process with remaining ice cream and cake.
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