ICED PRALINE & AMARETTO SOUFFLE WITH POACHED PEAR

One of Princess Diana’s go-to dishes when entertaining, this looks so pretty on the plate.

Serves 6

For the praline

Olive oil, for greasing

300g (10½oz) sugar

240ml (8½fl oz) sliced almonds, pecans or hazelnuts (pour into a measuring jug)

For the poached pear

200g (7oz) sugar

480ml (17fl oz) water

1 cinnamon stick

1 large ripe pear, peeled and

cut into 6 segments

For the soufflé

150g (5½oz) sugar

6tbsp water

6 egg whites

60ml (2¼fl oz) Amaretto

360ml (12½fl oz) double

cream, whipped until stiff For the praline, lightly grease a baking tray with olive oil. Pour the sugar into a heavy-based pan, heat until it dissolves and bring to a boil. When it starts to colour, stir with a wooden spoon until it

caramelises. Remove from the heat and stir in the nuts, then pour onto the baking tray, spreading out the mixture. Allow to cool.

To poach the pear, first make a syrup by bringing the sugar, water and cinnamon stick to a boil for 3 minutes. Then immerse the pear segments in the syrup, remove the pan from the heat and allow to cool.

Line the outsides of 6 x 125ml ramekins with baking paper, making sure the paper extends up at least 2.5cm above the lip. Use a stapler or elastic band to hold the paper in place, or tie around it with string.

For the soufflé, bring the sugar to a rolling boil with the water until it reaches ‘soft ball stage’ (if you drop a small amount of the syrup into cold water it should form a soft ball you can squash between your fingers). While the syrup is boiling, whisk the egg whites until stiff. Gradually pour the syrup onto the egg whites, then add the Amaretto. Fold in the cream until combined.

Place half of the praline in a plastic freezer bag and pound into tiny pieces with a rolling pin. Fold most of it into the soufflé, reserving the rest. Break the other half of the praline into large pieces. Spoon the soufflé mix into the ramekins and freeze for at least 2 hours.

To serve, remove the baking paper, garnish with large pieces of praline and sprinkle with the remaining tiny pieces. Serve with the poached pear alongside.

Chatting with Henry Kissinger over a meal in New York in 1995