PLUM & PRALINE BOMBES

Simple yet sophisticated, these make the ideal finish for a festive dinner party

Hands-on time 30min, plus cooling and freezing. Cooking time about 10min. Makes 6

◆ 100g (3½oz) dried plums, thinly sliced (see GH Tip)

◆ 50g (2oz) golden caster sugar

◆ 2tbsp amaretto liqueur, optional

◆ 50g (2oz) whole blanched almonds

◆ 750ml (1¼ pint) vanilla ice cream for the caramel lace

◆ A little cooking oil, to grease

◆ Golden caster sugar

1 Put the plums in a small pan with 25g (1oz) of the sugar and 50ml (2fl oz) water. Heat gently until the sugar dissolves and the water is absorbed. Stir in the amaretto, if using. Leave to cool. 2 Preheat the grill to medium. Arrange the almonds close together on a baking tray lined with baking parchment. Sprinkle with the remaining sugar and grill until the almonds colour and the sugar is syrupy. Continue to grill, turning the almonds, until golden. Cool. Whizz in a food processor.

3 Tip the ice cream into a bowl. Break it up with a wooden spoon as soon as it’s soft enough. Stir in the plum mixture (draining excess liquid) and almond praline. Pack into 6 x 125ml (4fl oz) moulds, filling them to the top. Cover with clingfilm and freeze. 4 To make the caramel lace, preheat the grill to medium. Oil a piece of foil lightly, put on a baking sheet and sprinkle with a thin layer of caster sugar. Heat the caster sugar under the grill until it’s a combination of pale golden caramel and melted syrup. Cool for at least 10min until set. Peel back the foil so the caramel comes away in large, lacy pieces. 5 To serve, dip the moulds into hot water for 1sec, then turn out on to serving plates. Decorate with a piece of caramel lace and serve immediately. GET AHEAD Make up to end of step 3 and keep in the freezer for up to 1 month. Complete the recipe to serve.