: Desserts

• 250 g Isigny Sainte-Mère Pear Fromage Frais
• 500 g pistachios with no added salt
• 150 g sugar
• 80 g water
• 1 yoghurt
• A pinch of fleur de sel

Prepare the pistachio praline.

Start by shelling the pistachio nuts before roasting them for around 10 minutes in the oven at 180 degrees.

Then, bring the water and the sugar to a boil until they form a caramel.

Pour the caramel onto a sheet of greaseproof paper. Wait until the caramel has cooled and started to set. Next incorporate the pistachios with the caramel to create a delicious praline.

To assemble the ice creams: put a generous spoonful of Pear Fromage Frais into an ice-cream mould. Add the pistachio praline, then cover with Fromage Frais. Gently mix with a skewer to obtain a pretty marbled effect. Insert the ice-cream sticks and freeze for at least 2 hours. Once they have frozen, just remove from the moulds and enjoy!