Summary

Ingredients

• 250 grams sugar
• 4 tablespoon water
• 200 g almond (s) or other nuts
• 4 egg (s)
• 1 vanilla pod (s)
• 500 ml cream
• 1 pinch (s) salt

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Instructions

1. Peel the almonds and roast them on a tray in the oven, then grind them roughly.
2. Boil 200 g of sugar in a saucepan with 4 tablespoons of water until the mixture turns brown, then pour onto a fire-proof plate and let cool. As soon as it is cold, break the caramel into pieces and grind it roughly as well.
3. Mix the almonds and caramel. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with 50 g sugar until the mixture turns pale. Then add the seeds of the vanilla pod and the cream and mix the whole thing until a thick cream is formed.
4. Now the almond caramel (not everything!) And, at the very end, the egg whites are folded in.
5. Pour the mixture into a freezer-safe casserole dish, spread the rest of the almond caramel on top, cover with cling film and put in the freezer for about 2 hours.