Ingredients
Method
1.Sprinkle the gelatine over the milk and allow to swell for 5-10 minutes. Gently heat the cream in a medium saucepan with the milky bar and orange peel until smooth but never simmering. Remove from the heat and stir in the milk and gelatine mixture until smooth and the gelatine has dissolved.
2.Allow to cool to room temperature, then stir to mix well and pour into 6 small jars or serving glasses. Chill for at least 2 hours or until set.
3.For the praline, line a large, shallow tray with baking paper. Place the sugar in the centre of a heavy-based saucepan and pour the water around the edges. Heat over a medium heat without stirring (you can swirl the pan once or twice to make sure the sugar and water are well mixed).
4.Let simmer for 5-8 minutes or until starting to colour, then swirl the pan gently to colour the mixture evenly until it develops into a deep caramel. Add the almonds and swirl to incorporate and pour out onto the lined tray. Very carefully tilt the tray to make a thin sheet of caramel.
5.Allow to cool for 10 minutes, then bang the tray on the bench to shatter the toffee into shards, or crush with a rolling pin for fine sprinkles.
