Bring the cream and honey to the boil

Pour over the white chocolate and whisk until smooth

Prepare a dry caramel by gently heating the sugar in an heavy saucepan – stirring intermittently to dissolve the sugar completely

Once the caramel has reached an amber colour, stir in the toasted almonds to coat

Pour onto silicon paper to set and chill completely

Crush the praline and place into a sealable plastic bag

Whisk the cream and vanilla to soft peaks

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

Fold in warm ganache

Fold in sour cream, whipped cream and praline

Place into a tray or mold lined with cling film and smooth the top and freeze overnight

To plate unmould and serve with honey apricot compote and gingerbread croutons