2 dl whipping cream
2 dl light syrup
2 dl caster sugar
1 dl scalded chopped almonds
2 tablespoons of butter
Mix the cream, syrup and sugar in a heavy-bottomed saucepan.
Cook uncovered until the temperature reaches 124°, approx. 20-30 min. Stir occasionally. Stir in butter and almonds.
Pour the batter into crackle molds. Let set. Store in refrigerator.
Photo: Instagram @arlamat