Semi-freddo di mandorle

Yield: 20 servings

Measure Ingredient
100 grams Caster sugar
100 grams Unskinned almonds
500 millilitres Double cream
100 grams Caster sugar
5 \N Free-range eggs; separated
55 grams Caster sugar
\N \N Extra praline -
115 grams Caster sugar
115 grams Unskinned almonds



First make the praline. Put the sugar and unskinned almonds into a heavy-based saut‚ pan over a low heat until the sugar gradually melts and turns to a rich caramel colour. Do not stir. When the sugar has caramelized and not before, carefully rotate the pan until the nuts are all covered with caramel. When the nuts go 'pop' pour the praline on to a slightly oiled Swiss roll tin or oiled marble slab. Leave to get quite cold. When the praline is quite hard, crush in a food processor or with a rolling pin.

The texture should be quite coarse and gritty.

Meanwhile whisk the chilled cream with the sugar until softly whipped.

Cover and keep in the refrigerator until needed. Whisk the egg yolks with the sugar until light and fluffy, then fold in the whipped cream very delicately. Fold the crushed praline into the mousse. Whisk the egg whites stiffly and fold gently little by little into the mixture. Divide between two loaf tins lined with cling film, cover and freeze for a minimum of 3 hours or a maximum of one month.

Meanwhile make some more praline as before, grind coarsely and set aside.

To serve, cut the Semi-Freddo into slices no more than 1cm thick, sprinkle a layer of finely crushed praline over each slice. Serve immediately on chilled plates.

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Carlton Food Network

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