4 ounces granulated sugar
4 ounces blanched almonds
8 ounces white chocolate
5 ounces heavy cream
Few drops vanilla essence
Sponge cubes and selection of fresh fruit
To make the praline, oil a baking sheet.
Put the sugar and almonds into a small heavy-based saucepan. Place over a low heat and leave until the sugar becomes liquid and golden. Pour at once onto the oiled baking sheet, then leave to cool and harden for 15 minutes.
Coarsely break up the praline, the put into a food processor and process until finely ground.
Put chocolate and cream into a fondue pot and heat gently until the chocolate melts, stirring all the time. Stir in the praline and flavor with a few drops of vanilla essence.
Serve with cubes of cake and pieces of fresh fruit.