
This was a staple on my catering menus for quite a few years, when I generally served it with chocolate-dipped bruta ma buona biscuits. Simple, straightforward, sophisticated, and delicious!
For six.
Ingredients: 4 oz blanched Almonds; 3 oz granulated Sugar; 1 pint of Cream; 2 Eggs; 3.5 oz of Icing Sugar; 2 tablespoons of Crème de Cacao.
Method:
1. Make a Praline: toast the Almonds in a small pan over medium heat until they begin to colour, then add the granulated Sugar and raise the temperature slightly. Stir continuously as the sugar first melts, then bubbles, then colours as it caramelises. As soon as it is a rich golden colour, pour the mixture out onto a lightly oiled baking sheet and leave it for a few minutes to go crisp. After several minutes, it should be possible to pick it off the sheet in one slab; at this point, break it roughly into a number of pieces so that you can fit it into the food processor, where you should process it until it has broken down into a fine powder.
2. Whisk the Cream until it is thick.
3. Beat the Egg Yolks with a third of the Icing Sugar, then beat the Whites with the remaining Sugar to make a meringue mixture.
4. Fold first the Egg Yolk mixture then the meringue mixture into the whipped Cream, then fold in the praline, and finally the Crème de Cacao.
5. Transfer the mixture to a terrine mould, and freeze it for at least 24 hours. Remove the semifreddo from the freezer and leave it in the fridge for 15 - 20 minutes before serving.
3 comments:
OK - 2 questions, please... Do you use whipping or double cream? And is that the quantity for a 1lb or 2lb loaf tin?
Always Double Cream.....and a 1lb loaf tin (Approx 25 x 11 x 5.5 cm)should be fine.
Thank you.
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