Place the milk and cream in a heavy-base saucepan and heat until just about to simmer.

Whisk sugar and yolks together, pour in warm cream mix, then return it all to the saucepan. Stir over heat until mixture thickens slightly and coats the back of a spoon. Remove from the heat.

Add the chocolate and sherry, stirring until well combined. Fold in the semi-whipped cream before mix is cool and pour into a 20x20 centimetre glass dish.

Cover and refrigerate for 1 hour.

For almond praline

To roast almonds, place in a preheated 175 degree oven for about 10 minutes, until lightly browned.

Scatter browned almonds on a baking tray lined with baking paper.

Combine sugar and water in a saucepan over medium heat. Caramelise without stirring - just swirl the pan - until it's dark golden. Keep a close watch because it can burn quickly.

Quickly pour the caramel over the almonds and cool until set. Break praline into pieces and crush slightly in a mortar and pestle.

To serve, warm a large spoon and scoop a spoonful of chocolate onto a serving plate. Sprinkle with almond praline, making sure you have a few larger pieces for extra crunch.