Crocant Biscuit

SO, I have something REALLY special for you all today! One of my good friends and fellow foodie Roro H. told me that she was planning to make a dessert and asked if she could share it! ... Well, of course I said yes, but when I saw her e-mail(s), I was literally BLOWN AWAY. Jaw-on-floor status because not only was she SUPER sweet to tell me all about it in the first place, but she sent me the recipe AND sent some AWESOME pictures. I pretty much immediately decided this recipe deserved its proper posting ... as a full blog entry!

So without further delay, here's what Roro has to share with us! ... A Crocant Biscuit!

What you need:

Mixer

1 can Nestle Media Cream Table Cream (you can use 2 can if you like)

Whipped Topping Mix (pictured below - they are usually 4 envelops of mixes, bought from Kroger, found close to cheese cake ready to make box)

Small pan

Biscuits (unsalted)

1 cup Warm Coffee (If you do not like coffee you can use hot cocoa, Nescafe, or even cappuccino)   

1/4 cup Almonds (or more if desired ) 

2 tbsp brown or white sugar (I love brown sugar!) 

About 1 cup Milk (or less)

Ice

Ziploc bag 

Directions:

Check the instruction of the whipped topping and put 2 envelops of mix in the mixer (you will most likely need one cup of milk). Then, add nestle media cream and mix for while until cream is thick (about 1-2 minutes). Put in the refrigerator for a while.

Prepare coffee and place it in wide bowl. Dip one biscuit in the coffee to soak, remove, and place it in the Pyrex dish. Repeat till the pyrex is full of biscuit.

Remove whipped topping mix from refrigerator and put HALF of it on to cover the biscuits.

Repeat step 2 to make another layer of biscuits on top of the cream.

Cover biscuits with remaining whipped topping mix.

Put the prepared dish in refrigerator 6-8 hours (or overnight).

This last step is optional with the brown sugar and almonds is optional!

Put sugar in a heated pan and stir till melted. 

Add almonds and mix together. Set aside to cool down but be aware it might stick in the pan so remove it quickly!

Put the sugar and almond in the ziploc bag ON ICE to cool.*

Smash the almond mixture to be put on the top of the Crocant biscuit!

*Please note: In the previous step with the ziploc bag, BE CAREFUL because you might burn your finger or even the ziploc bag. You need to make sure that the surface under the bag is very cold so that the sugar will not melt the bag.

And THIS is what the final product looks like:

Was this amazing, or was this ABSOLUTELY AMAZING?! --- I think this is definitely a do-able recipe and I am SO EXCITED to try it! I've not ever heard of this dessert but I'm so glad I now know about it. I would like to thank Roro for taking the time to send me all the details and pictures!!! <3