- Grease an oven tray. Place sugar in a heavy based saucepan and heat gently until it melts. When it becomes a rich golden colour, add the almonds, stir quickly, then tip on to the oven tray. Allow to cool completely, then break up and grind in a food processor.
- Beat the yolks and extra sugar until very thick and pale. Heat milk and add to the yolks, stirring to combine. Return the mixture to the saucepan. Stir over a very gentle heat until the mixture starts to thicken. Do not let it boil. Let cool.
- Sprinkle gelatine over the water, when dissolved add to custard and mix well.
- Gently combine the custard with the cream. Fold in half the praline and pour into one or individual lightly oiled moulds. Refrigerate at least 4 hours or overnight. Serve with extra praline and fresh raspberries.