Ingredients
For the caramel shards
100g caster sugar
1 tbsp almonds
For the syllabub
60ml/4tbsp champagne
100g/3½oz raspberries
6½ tbsp vanilla ice cream
1 free-range egg white
2 tbsp whipped cream
Method
1. For the caramel shards, heat the sugar in a heavy-bottomed saucepan and without stirring heat until the sugar dissolves. When the sugar darkens to a deep caramel colour, using an oiled spoon, drizzle the caramel onto a piece of non-stick baking paper and leave to cool.
2. Heat almonds in a dry frying pan over a high heat, and fry until golden. Allow to cool and then transfer onto a chopping board and chop roughly.
3. For the syllabub, place the champagne, raspberries, ice cream and egg white into a food processor and blend until smooth. Tranfer the mixture into a sieve and press through with a spoon to remove the seeds. Transfer into a tall serving glass.
4. Top the raspberry coulis with the whipped cream and sprinkle over the toasted almonds.
5. To serve, break the caramel into shards (or small pieces) and use to decorate the top of the glass.
