Honey and fig ice-cream with hazelnut praline

    To make the hazelnut praline, preheat oven to 180°C. Spread hazelnuts over a baking tray and cook in preheated oven for 5-6 minutes or until aromatic. Rub hazelnuts between a clean tea towel to remove skins. Brush baking tray with oil to lightly grease and return hazelnuts to tray.

    Place the sugar and water in a small heavy-based saucepan and stir over medium heat until sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, for 3-4 minutes or until light golden. Pour over hazelnuts and set aside for 30 minutes or until set.

    Break the praline into pieces and place in the bowl of a food processor. Process until crushed. Spoon 2 tsp of praline each into ten 160ml (2/3-cup) moulds. Set aside. Use electric beaters to whisk egg whites in a medium stainless-steel bowl until stiff peaks form. Set aside.

    Place the sugar, honey and glucose in a small heavy-based saucepan and stir over high heat for 30 seconds or until combined. Place a sugar thermometer in the pan and bring to the boil. Boil, uncovered, until soft ball stage (116°C) is reached (about 2 minutes).

    Remove the pan from the heat. Use electric beaters on medium to whisk the egg whites while adding the syrup in a slow, steady stream. Continue whisking until the bowl is cold to touch.

    Use electric beaters to whisk cream in a medium bowl until soft peaks form. Use a spatula to fold half the cream into the egg white mixture until combined. Repeat with remaining cream. Fold in remaining praline, figs, apricots, Craisins and orange rind. Spoon into moulds and place on a tray. Cover with plastic wrap and place in the freezer for 8 hours or overnight to set.

    To serve, run a small spatula around the edge of each mould, then turn the desserts onto serving plates. Serve immediately with the raspberries.