• ½ lb (225 g/1 generous cup) castor sugar
• 4 fl ozs (100 ml/½ cup) water
• 4 egg yolks (preferably free-range)
• 2 level teasp. (1 American teasp.) gelatine
• ½ pint (300 ml/1¼ cups) whipped cream
• 5 fl ozs (150 ml/generous ½ cup) hot water
• 2 tablesp. (⅛ cup) water

Praline Decoration

• 1 oz (30 g) whole almonds, unskinned
• 1 oz (30 g) sugar

Put the castor sugar into a heavy-bottomed saucepan with the 4 fl ozs (100 ml/½ cup) water. Stir over a gentle heat until the sugar is dissolved and the water comes to the boil. Continue to boil until it turns a nice chestnut-brown colour. Remove from the heat and immediately add the 5 fl ozs (150 ml/generous ½ cup) hot water. Return to a low heat and cook until the caramel thickens to a thick, syrupy texture, 3 or 4 minutes approx.

Meanwhile, whisk the egg yolks until fluffy, then pour the boiling caramel onto the egg yolks, whisking all the time until the mixture reaches the ribbon stage or will hold a figure of 8. Sponge the gelatine in the 2 tablespoons (⅛ cup) of water in a small bowl, then put the bowl into a saucepan of simmering water until the gelatine has completely dissolved. Stir a few spoonfuls of the mousse into the gelatine, then carefully add the mixture to the rest of the mousse. Fold in the cream gently and pour into a serving dish. Chill until set.

Decorate with rosettes of cream and crushed Praline.

To make Praline: Put the almonds and sugar into a small heavy-bottomed saucepan on a low heat. Do not stir. Gradually the sugar will melt and turn to caramel. When this happens, and not before, rotate the saucepan so that the caramel coats the almonds. By now the almonds should be popping. Turn onto a lightly oiled tin, allow to get cold and then crush to a rough powder.