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 becomesa 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.
