Duo of pomelo and almonds

For the almond cream:

Preheat the oven to 180°C (th. 6).

Mix the almond powder , eggs, sugar and softened butter, then place the mixture in 4 small ovenproof containers.

Then cook at 180°C for 20 minutes , then let cool to room temperature.

For the pomelos:

Peel the pomelos and remove the segments.

In a pan, caramelize the honey then add the segments.

Cook for 2 minutes, then let cool.

For training:

Spread the flaked almonds on a baking tray and roast them.

Arrange the segments on the cooled almond cream, then add the almonds.

Serve immediately.