Praline Semifreddo

Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes + 1 day

🥕 Ingredients

🍽️ Servings

Description

Praline Semifreddo

Ingredients

Chopped almonds - 7.1 oz
Raw cane sugar - 7.1 oz
Cream - 20 fl oz
Farm fresh eggs - 2 pieces
Powdered Sugar - 3.5 oz
Brandy - 2 tablespoons

Step by Step guide

Step 1

For the praline, place the peeled almonds in a hot skillet and roast until light brown. In a saucepan, melt the sugar over medium heat until it turns into a golden syrup. Remove from heat and add the almonds.

Step 2

Stir and spread the mixture onto a greased baking sheet, flatten it out, and let it cool. Transfer the praline to a food processor and grind it. Pour the cream into a large bowl and whip it into stiff peaks.

Step 3

Beat the egg yolks with a quarter of the powdered sugar. Whip the egg whites to stiff peaks, then add the remaining powdered sugar. Fold the yolks into the whipped cream, then gradually add the egg whites. Gently mix in the praline and brandy.

Step 4

Line six 250 ml metal molds with foil. Spoon the mixture into the molds, cover with foil, and place in the freezer for 24 hours. Leave the semifreddo at room temperature for 5 minutes, then remove from the molds by holding the edges of the foil, and transfer to plates.