Coffee praline souffle

Cut a sheet of baking paper long enough to go around a 13.5cm (base), 4-cup capacity souffle dish. Fold baking paper in half, long edge to long edge. Secure with string around the outside of souffle dish, forming a high collar. Line a baking tray with baking paper.

Make almond praline Place sugar and water into a heavy-based saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Stop stirring. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until light golden. Add almonds. Cook for 5 minutes, stirring occasionally, or until golden brown. Pour over baking tray. Stand at room temperature for 1 hour or until set. Break up. Pulse in a food processor until roughly chopped. Set 1/4 cup praline aside.

Place egg yolks, brown sugar and 1/4 cup of coffee into a heatproof bowl. Place over a saucepan of simmering water. Whisk for 6 minutes or until mixture becomes thick and frothy. Remove from heat. Pour remaining 1/4 cup coffee into a heatproof jug. Sprinkle with gelatine. Stand jug in saucepan. Stir with a fork until dissolved. Add warm gelatine mixture to warm custard mixture (mixtures must both be at the same temperature when combining to prevent lumps from forming).

Using an electric mixer, beat cream to soft peaks. In a separate clean bowl, beat eggwhites until stiff peaks form. Fold cream and praline through custard mixture. Gently fold eggwhites through custard mixture. Carefully pour mixture into souffle dish. Refrigerate for at least 6 hours, or overnight if time permits.

Carefully remove collar from souffle. Sprinkle with reserved praline. Spoon into bowls. Serve.