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Caramel Almond Shots
So simple yet so tasty, this delicate dessert is the perfect light end to a meal.
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4 scoops of Carte D’Or Caramel Ice Cream (100g/200ml)
12 tsp maple syrup
30g whole almonds
20g caster sugar
Pack the Carte D’Or Caramel Ice Cream into 4 shot glasses that have been lined with cling film, place in freezer for 30 minutes.
Heat 4 teaspoons of the maple syrup in a small frying pan over a low heat.
Add the whole almonds and toss in the warm maple syrup for 1 minute.
Place the caster sugar on a small plate and toss the warm almonds into the sugar so they are coated.
Turn the shot glasses over and release the ice cream onto a serving plate, remove the cling film.
Drizzle 2 teaspoons of maple syrup over each tower.
Serve with the sugar coated almonds.