1 l sweet cream
200-250 g of powdered sugar
krokant 150 g sugar +150 g nuts
sweet (of your choice)
dried fruit (maybe without them)
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Separate the yolks and whites. Yolks beat with powdered sugar. Ready when you are white and triple volume. Mix cream. With careful stirring (with a wooden spoon) is mixed with the yolks. Beat egg whites with absolutely clean and dry beaters. To yolk mixture add krokanta, sweets and nuts. Stir gently and added to the egg white. Packed in boxes of ice cream or plastic coffee cups. It's freezing.