Snails with garlic cream sauce

5-6 large garlic cloves

36 snails (cooked/ canned or frozen)

240 ml/ 1 cup full cream milk

254 ml/ 1 cup full cream

100 g/ 2/3 cups almonds

8 g/ 1/2 tbsp cornstarch

A small handful of parsley

Salt and black pepper

In a saucepan, bring the garlic, milk and cream to a soft boil. Add the cornstarch (maïzana), mix well. Simmer for 20 minutes. Leave to cool and mix in a food processor until smooth.

Pour boiling hot water on the almonds, leave for a couple of minutes and remove the skin on the almonds. Chop them coarsely and fry them in a pan (no oil required) until slightly golden. Set aside.

Melt 1-2 tbsp of butter in a frying pan, fry the snails for 5 minutes on a medium heat, add salt and pepper. Reheat garlic cream sauce on a very low heat.

Place the snails in a large ramequin, pour garlic cream sauce all over and serve with sprinkled almonds and chopped parsley. Serve immediately.

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