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This is a fabulous dessert that is deliciously creamy and complemented beautifully by the sweet crunchy, nutty praline. You can make everything ahead of time and pull it out of the fridge when you’re ready to serve.
1 litre Anchor Cream
50g caster sugar
2 vanilla pods, split and seeds scraped out (or 1 teaspoon vanilla paste – not essence)
3 tsp gelatine powder
100g caster sugar
2 tbsp cold water
1/3 cup slivered almonds