White Chocolate, Honey Ganache

  • 100ml Anchor Cream
  • 20ml honey
  • 180g white chocolate



  1. Bring the cream and honey to the boil
  2. Pour over the white chocolate and whisk until smooth

Almond Praline

  • 120g caster sugar
  • 70g toasted almonds



  1. Prepare a dry caramel by gently heating the sugar in an heavy saucepan – stirring intermittently to dissolve the sugar completely
  2. Once the caramel has reached an amber colour, stir in the toasted almonds to coat
  3. Pour onto silicon paper to set and chill completely
  4. Crush the praline and place into a sealable plastic bag


  • 170ml Anchor Cream
  • 5ml vanilla paste
  • 70g egg whites
  • 20g caster sugar
  • 100g Anchor Sour Cream
  • Crushed praline – as per recipe
  • White chocolate and honey ganache – as per recipe



  1. Whisk the cream and vanilla to soft peaks.
  2. Heat the egg whites and caster sugar together in the mixing bowl until it reaches 40°C and then place immediately onto the mixer and whisk until full volume.
  3. Fold in warm ganache.
  4. Fold in sour cream, whipped cream and praline.
  5. Place into a tray or mould lined with cling film.
  6. Smooth the top and freeze overnight.
  7. To plate unmould and serve with honey apricot compote and gingerbread croutons.

The Result