Beat the egg whites with
Grill the flaked almonds until golden brown. Make a praline mixture with the almonds and remaining sugar by placing them together in a heavy-based pan and heating until the sugar caramelises. Pour on to a greased tray to cool. When cold, crush the praline and add to the cream mixture. Pour into a terrine, stir and place in the freezer for 2 to 3 hours.
To make the blackcurrant sauce, place the fruit, sugar and water in a heavy-based pan. Poach until tender, liquidise and strain back into the pan. Return to the boil and simmer until a syrupy consistency is reached, adding more sugar if necessary. Allow to cool.
When ready to serve, turn out the iced cream and slice as required. Serve each slice with some blackcurrant sauce and decorate with whole blackcurrants and a sprig of mint.
© 1988 Keith Floyd estate. All rights reserved.