Method

•  Line a baking tray with greaseproof paper
• To make the praline: place the sugar in a small non-stick pan and gently heat without stirring until the mixture turns a deep caramel colour (don’t let it go too dark brown, or it will taste bitter)
• Add the nuts, stir in very quickly, remove from the heat and immediately pour onto the greaseproof paper
• Spread out as thinly as you can with a spatula
• Leave to cool
• Chop into pieces or shards, or alternatively blitz to a rough crumb in a food processor
• Set aside
• To make the fool: place the redcurrants in a small saucepan with the caster sugar and a tablespoon of water
• Heat gently until the sugar has melted and the redcurrants are starting to break down
• Remove from the heat, then leave to cool
• In a large bowl, whisk the cream until it forms soft peaks
• Fold in the redcurrant mixture, reserving a spoonful of the redcurrants for garnishing
• Place in the fridge for about 10 mins to firm up a little, then serve sprinkled with the reserved redcurrants and praline