Praline semifreddo recipe (semifreddo croccante)

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Rating:

3/ 5 stars 3 Votes
  • Cuisine: Italian
  • Serves 12

Ingredients

80g caster sugar
200g honey
80g liquid glucose
water

900mL cream, semi-whipped
150mL (5-6) egg whites

For praline:
100g caster sugar
water
100g flaked almonds, toasted
View conversion table

Preparation

 To make the praline, scatter the almonds onto a lightly greased baking sheet.  Combine caster sugar and XXXX water in a saucepan and stir over medium heat to form a light caramel.  Pour over the almonds and leave to cool.  Crush to a fine powder.

In a separate pan, combine caster sugar, honey, liquid glucose and XXX water and, using a sugar thermometer, cook until the mixture reaches 125°C.  Remove from heat and set aside until the mixture cools to 90°C.

Whisk egg whites in an electric mixer to soft peaks.  With mixer running, gradually pour in sugar mixture in a thin stream until completely incorporated. Continue to beat until mixture cools – about 5 minutes. Fold praline and cream into egg whites.

Pour into a lined terrine mould and smooth top.  Tap gently and freeze overnight.

Turn out of mould and slice with a hot knife and serve garnished with fresh berries in summer or poached pears and chocolate sauce in winter.

If you enjoyed this Praline semifreddo recipe (semifreddo croccante) then browse more Italian recipes, dessert recipes, entertaining recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
04 May 2011 05:41 AEST
Question
Brisbane
What is "XXXX water" and "XXX water"?
Hi Are the X's suppose to be amounts of water? If you could please edit the receipe. Thanks
Agree(7 people agree)
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