Praline-Coated Milk and Honey Ice Cream with Strawberry Soup

Praline

• 100 g sugar
• 25 g toasted flaked almonds

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