Frozen peanut butter block with praline

Grease and line a 20 x 30cm slice pan. Using a stand mixer, whisk egg yolks on low, gradually working up to high speed until mixture has doubled in size. This will take about 4-5 minutes.

Meanwhile, combine sugar and water in a saucepan on low heat. Cook, stirring, until sugar has dissolved. Increase heat to high. Bring to boil. Boil without stirring until sugar reaches 118°C on a sugar thermometer (known as the soft-ball stage). This will take about 4-5 minutes.

Remove pan from heat, and while stand mixer is running, drip sugar mixture carefully into doubled egg yolks. Beat until fully incorporated. Slowly add peanut butter a spoonful at a time, beat until smooth. Remove to a large, clean bowl. Cool to room temperature.

Beat cream until soft peaks form. Fold gently through cooled egg mixture. Pour into prepared pan. Smooth top. Cover and freeze overnight.

To make Praline, line an oven tray with baking paper. Scatter with peanuts. Combine sugar and water in a saucepan on low heat. Increase heat to high. Cook, stirring, until sugar has dissolved. Bring to boil. Boil without stirring for 5-7 minutes, or until golden brown. Pour over peanuts onto prepared tray. Cool.

Break praline into pieces. In a food processor, pulse to a rough crumb. Store in an airtight container.

To serve, cut block into pieces. Toss in praline to coat. Serve immediately.