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Praline-Coated Milk and Honey Ice Cream with Strawberry Soup

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About

Ingredients

Praline

  • 100 g sugar
  • 25 g toasted flaked almonds

Method

For the praline, line a baking tray with a silicone liner. Put the sugar into a wide pan and place over a high heat to melt and caramelise the sugar. When it has reached a rich caramel colour, remove the pan from the heat and tip in the flaked almonds. Pour the mixture onto the lined tray and spread it out with a spatula. Leave to cool completely until it is hard and brittle.

Break the

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