Crispy baskets with cream

Passed in a humid cloth all almonds.

In a copper casserole tinned not put sugar, 50 g of water and filtered juice of half a lemon; place the pan on low heat, and stir with a wooden spoon let dissolve sugar.

From time to time clean the inside of the saucepan with a bullet of white paper wet.

While the sugar is cooking cover outward four cm in diameter bowls.

10 with solid wax paper; then oiled for fine paper.

Sugar syrup as soon as I will have taken a beautiful golden color mix in the almonds, keeping the pan on low heat.

On the marble table well oiled pour the mixture and roll it out with a rolling pin, also oiled, then split it into four parts.

By helping remove one by one the pieces of crispy and while it is still pliable coated cups, you'll instead turn on the table; Let thicken in the crisp, then remove the cups and paper, resulting in crispy baskets of.

Gently place them on a tray and keep them in the refrigerator no more than 2 hours.

Shortly before lunch, firmly mounted cream and spread it in ' baskets ' of guarnendola with crunchy candied fruit that you will cut into strips.