Ingredients
6 egg whites
275g/9oz sugar
500g/1lb perfumed honey
1¼L/2¼pt whipped cream
200g/7oz flaked almonds
blackcurrants and sprigs of mint, to garnish
For the blackcurrant sauce
175g/6oz blackcurrants, prepared
50g/2oz sugar
125ml/4fl oz water
Method
1. Beat the egg whites with 125g/4oz sugar until very stiff.
2. Warm the honey until about 49C/120F, pour on to the beaten egg whites and re-whip until stiff.
3. Incorporate the whipped cream into the honey mixture.
4. Grill the flaked almonds until golden brown.
5. 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.
6. 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.
7. 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.
8. 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.
