INGREDIENTS
1 1/2 CUPS Milk
6 TBSP Hazelnut or Almond praline paste
1 1/2 CUPS heavy cream
1 1/2 PINT fresh Raspberries
Mint for garnish
DIRECTIONS
In a 2-quart mixing bowl, slowly whisk milk into praline paste until mixture
is completely smooth.
Whisk in heavy cream until blended.
Cover with plastic wrap and refrigerate for 2 hours or until cold
Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.
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contents copyright - FairyGardens - 2003