Cover the base of the mold you’re going to use with plastic wrap and set aside.
For the praline, make caramel with sugar and some water. When it reaches caramel color, add roasted almonds. Mix and put on a silicone mat to cool off. Then chop with a knife or grind in a food processor and set aside.
Beat the yolks with sugar until foamy.
Separately, whip the cold cream to a semi-whipped point.
Add mixed berries to the yolks, mix well, and then add half of the semi-whipped cream, mixing well.
Add the praline, mix, and add the rest of the cream.
Distribute in molds and freeze for 3-4 hours or until completely firm.
To serve, take out 5 minutes in advance, unmold, and decorate with more fresh berries.
