Nutty semi-freddo

Place cream in a bowl and beat until firm.
Chill until needed.
Place the sugar, vanilla essence and egg yolks in the bowl of an electric mixer and beat until thick and pale.
Whisk the egg whites until stiff.
Gently fold together the cream, egg yolk mixture and egg whites.
Carefully stir in half the praline.
Line a container with clingfilm and pour in the mixture.
Freeze until firm.
Invert the dish on a plate and shake the semi-freddo loose.
Remove the clingfilm, sprinkle the rest of the praline over and serve with poached peaches.
Praline:
Melt 500 ml (2 cups) sugar in a non-stick frying pan until golden brown.
Add 500 ml (2 cups) chopped nuts of your choice and mix well.
Pour onto a greased baking sheet and leave until hard and cooled.
Break up and whizz in a food processor; some pieces will be coarse, some fine and there will be a bit of powder.