1

Place the sugar and 1½ tablespoons of water in a small saucepan over low heat. Cook, stirring, for 4 minutes or until sugar dissolves. Increase heat to high and boil, without stirring, for 5 minutes or until golden.

2

Meanwhile, line a baking tray with baking paper. Arrange the almonds, in a single layer, in the centre of the prepared tray. Drizzle the caramel over the almonds. Set aside to cool and set.

3

Meanwhile, process 200g of the strawberry in a blender or food processor until a smooth coulis is formed.

4

Transfer cooled praline to a clean board. Cut one-third of the praline into 6 shards and reserve shards. Finely chop remaining praline. Place ice-cream in a large metal bowl. Stir through chopped praline. Place in the freezer for 30 minutes or until firm.

5

Divide the blueberries and remaining chopped strawberry among 6 serving glasses. Drizzle with the strawberry coulis and top each glass with a scoop of the praline ice-cream. Top with the praline shards to serve.