A velvety recipe that will appeal to your baby from 12 months.
For 2 desserts:
2 small Swiss
30 g of gingerbread
1 glass (12.5 cl) of milk immediately
2 pieces of sugar
Prepare the caramel sauce an hour in advance. For this, crumble the gingerbread, heat the milk. In a saucepan, caramelize the sugar with 1 tbsp. coffee water. As soon as it turns red-blond, add the hot milk while protecting yourself with a lid of caramel splashes. Mix until you obtain a homogeneous cream. Add the gingerbread crumbs, let them imbibe and pass it all in the blender to obtain a creamy cream. Let it cool down and serve the swiss almonds with the gingerbread caramel sauce.