INGREDIENTS
1 1/2 CUPS Milk
6 TBSP Hazelnut or Almond praline paste
1 1/2 CUPS heavy cream
1 1/2 PINT fresh Raspberries
Mint for garnish

DIRECTIONS
In a 2-quart mixing bowl, slowly whisk milk into praline paste until mixture is completely smooth.

Whisk in heavy cream until blended.

Cover with plastic wrap and refrigerate for 2 hours or until cold

Remove bowl from the fridge and evenly divide into 6 bowls and garnish with mint leaves and raspberries.