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   Ingredients :
2 cups heavy cream
3 egg whites
1 teaspoon vanilla extract
1 cup nuts, chopped in small and medium size pieces
cup granulated sugar (to prepare the praline)
cup confectioners sugar


Place granulated sugar in a small saucepan and bring to a boil, without stirring, over low heat until sugar melts and turns a caramel color. Add nuts and stir to cover. Spread nut mixture on a greased or oiled cookie sheet and cool completely. Break praline in small and medium pieces.

Line a loaf pan with waxed paper or plastic wrap.

Whip egg whites until thick and add confectioners sugar gradually.

Beat heavy cream in a separate bowl until thick and fold into egg whites. Add vanilla extract.

Pour one layer of the cream mixture into the pan and cover with praline. Continue alternating layers and end with praline. Freeze approximately for 8 hours.

To serve, invert and cut in slices. Garnish with shaved chocolate.
        6 servings
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