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Crème Glacée Vanilla

Crème Glacée Vanilla
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  • Serves


  • Difficulty


  • 4 scoops Carte D'Or vanilla ice cream
  • 200 grams almond lemon cake
  • 50 grams caramel sauce
  • 20 grams roasted sliced almonds
  • 200 grams caster sugar
  • 1 For the caramel decoration, pour caster sugar in a saucepan, cook in low-medium heat and stir continuously until the sugar melts. Then, do not stir anymore, and let it cook for 8-10 minutes until it caramelises. Pour the caramel on baking paper to make the decorations. Let it cool down for at least 10 minutes.
  • 2 Place the cake in the centre of the plate, on top of the sauce
  • 3 Place a big, round scoop of Carte D’Or Vanilla ice cream on top of the cake.
  • 4 Top with the caramel decoration.
  • 5 Sprinkle some almonds on the dessert.