12 servings
In a pan, prepare some caramel with the sugar and water. Pour it on a silpat or marble surface and sprinkle the almonds on top. Once cold, remove the mixture from the mold and chop it. The praline is done!
In parallel, you can whip the cream, previously refrigerated, until thick, and reserve it.
In a different bowl, gently beat the cream cheese together with the condensed milk so that it dissolves completely. When the mixture is smooth, add the whipped cream and almond praline little by little.
Pour the mixture into a baking pan with plastic wrap and freeze it for 12 hours. Unmold right before serving, then add the raspberries on top of the dessert.
