Frozen nougat

SERVES 6-8 // PREP TIME 20 MINS // COOK 10 MINS (PLUS FREEZING) “Essentially a semifreddo, this no-churn frozen confection is surprisingly light and laced with grown-up flavours,” says Wennerbom. “It can be made up to a week ahead – ideal for entertaining.” 60 gm honey

40 gm caster sugar

20 gm corn syrup

100 gm eggwhite (about 3) 400 ml heavy cream (35%-45% fat content), whipped to soft peaks

50 gm candied citrus peel, finely chopped

Berries, to serve ALMOND PRALINE 100 gm caster sugar

150 gm roasted almonds

1 For almond praline, place 50ml water in a small saucepan, rain in sugar, bring to the boil and cook until deep caramel (3-4 minutes). Add nuts, stir to coat, then pour onto an oiled oven tray and leave to cool to room temperature. Crush with a mortar and pestle. Praline will keep indefinitely stored in the freezer.

2 Heat honey, sugar, and corn syrup in a saucepan, stirring at first until sugar dissolves, then without stirring until mixture reaches 115°C on a sugar thermometer (5-6 minutes).

3 Meanwhile, whisk eggwhite and a pinch of salt to soft peaks in an electric mixer. While whisking, pour in hot syrup and keep whisking until meringue is cool (6-8 minutes).

4 Fold whipped cream into meringue, then add candied peel and 50gm of the praline, pour into a container and freeze until firm (4 hours or overnight). Serve topped with berries and extra praline.

Wine suggestion A natural frizzante wine such as the 2014 Paltrinieri Lambrusco di Sorbara Radice.