– 6 tablespoons pastry cream.
– 200 g almond chocolate turron
– 1/4 kg whipped cream.
– 1/4 kg egg whites.
– 1/4 kg sugar.
– Berries for decoration.
Mix the pastry cream with the pre-crumbled turron and the whipped cream.
Whip the egg whites with the sugar until stiff and mix everything with the paste. Distribute into individual molds and keep in the freezer for 24 hours.
