KEY POINTS:
Serves 4
3/4 cup caster sugar
3/4 cup blanched almonds, lightly toasted
4 egg yolks
1/4 cup caster sugar, extra
3 tsp gelatine
2 Tbs water
1 cup milk
300 ml cream, softly whipped
Fresh raspberries
1 Grease an oven tray. Place sugar in a heavy based saucepan, heat gently until it melts. When it becomes a rich golden colour, add the almonds, stir quickly then tip on to the oven tray. Allow to cool completely then break up and grind in a food processor.
2 Beat the yolks and extra sugar until very thick and pale. Heat milk and add to the yolks, stirring to combine. Return the mixture to the saucepan. Stir over a very gentle heat until the mixture starts to thicken. Do not let it boil. Let cool.
3 Sprinkle gelatine over the water, when dissolved add to custard and mix well.
4 Gently combine the custard with the cream. Fold in half the praline and pour into one or individual lightly oiled moulds. Refrigerate at least 4 hours or overnight. Serve with extra praline and fresh raspberries.
