I love almonds and pecans, and one day at a mall in Dallas, when I first tasted caramelised pecan crunch snacks, I was ecstatic. It was so simple, and yet so perfectly tasty. And then recently I tried the almonds as a topping on my ice cream sundae. Again tasted amazing! So naturally, I thought it'd be great to combine the 2 things and make a dessert, right? This inspiration led to the birth of my Caramelized Almond Strawberry and Cream dessert. I added the strawberries as they blend very well with cream and almonds, and the experiment turned out to be a rich, creamy and nutty dessert in a glass!!
1 cup castor sugar (regular sugar coarsely grounded)
1/2 cup almonds - chopped and toasted
1 small tin whipping Cream (you can also use Nestle Cream)
2 cups fresh cream
1 tspn vanilla essence
1 cup sweet biscuits (almond or nut flavored work best) - crushed
1 cup fresh strawberries - washed and cut
Dissolve 1/2 cup sugar in 1/4th cup water and add to a medium saucepan. Stir over medium heat for few minutes or until sugar becomes caramel. Now add the almonds and stir in with the caramel. Remove from heat and spoon over a greased baking tray and set aside to cool to room temperature. When almond caramel cools, crush in a food processor to grind corasely so that pieces are still remaining.(You can put the almonds in a plastic bag, and thrash the bag on the kitchen counter to crush the almonds too)
Combine the whipping Cream, fresh liquid cream, remaining sugar and vanilla essence and whisk for 5-6 minutes or until mixture is stiff and forms peaks. Add the biscuits and strawberries and fold with the mixture.
Now spoon the cream mixture in an individual cup halfway and sprinkle with the crushed caramelized almonds then another layer of cream mixture, followed by more almond mix and finally garnish with cream and cut strawberries. Add a sprig of mint for a color splash! Refrigerate this until serving time and serve chilled!!
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