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Bavarian cream
( SERVES 4 )

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¾ cup	Caster sugar, plus ¼ cup extra
¾ cup	Blanched almonds, lightly toasted
4	Eggs, yolk
3 tsp	Gelatine
2 Tbsp	Water
1 cup	Milk
300 ml	Cream, softly whipped
1 to serve	Raspberries

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.