Preparation:
Put superfine sugar and vanilla into a small saucepan. Place over a low heat and leave until sugar is liquid and golden brown. Add almonds. Pour onto a lightly greased cookie sheet and cool. Grind very finely in the food processor. Put cream into fondue pot, blend in cornflour and stir until thickened. Stir in praline. Serve with fresh fruit, cake, etc. |
