John Myers
Ingredients for 1 servings:
- 1 liter of cream
- 4 packs of cream stiffener
- 4 packets of vanilla sugar
- 200 g chocolate (block chocolate)
- 8 meringues
- 1 tsp butter for the brittle base
- 100 g sugar
- 30 g almond(s), chopped
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes
from the Lower Rhine
Melt 1 teaspoon of butter, dissolve 100g of sugar over low heat, add the almonds, brown lightly, place on baking paper, spread the mixture, and let it cool. Then break the meringue into pieces and crush them with a rolling pin (not too finely!). Place them in a springform pan as the base. Roughly crumble the 8 meringues, grate the chocolate blocks, and mix the cream with the cream stiffener and whip until stiff. Mix everything together. Pour the mixture into the springform pan and freeze for at least 12 hours. Remove one hour before serving, cut into pieces, and garnish with extra chocolate shavings. Return to the freezer for another 15-20 minutes, then serve.
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