Almond Cream (Crema Di Mandorle)

1. 1

   Lightly grease a baking sheet; set aside.

2. 2

   Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.

3. 3

   In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.

4. 4

   Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.