Step 1

For almond praline, place 50ml water in a small saucepan, rain in sugar, bring to the boil and cook until deep caramel (3-4 minutes). Add nuts, stir to coat, then pour onto an oiled oven tray and leave to cool to room temperature. Crush with a mortar and pestle. Praline will keep indefinitely stored in the freezer.

Step 2

Heat honey, sugar, and corn syrup in a saucepan, stirring at first until sugar dissolves, then without stirring until mixture reaches 115°C on a sugar thermometer (5-6 minutes).

Step 3

Meanwhile, whisk eggwhite and a pinch of salt to soft peaks in an electric mixer. While whisking, pour in hot syrup and keep whisking until meringue is cool (6-8 minutes).

Step 4

Fold whipped cream into meringue, then add candied peel and 50gm of the praline, pour into a container and freeze until firm (4 hours or overnight). Serve topped with berries and extra praline.