Praline semifreddo recipe (semifreddo croccante)

Back to search results
Created by
  Print    Enlarge text

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.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

  Restaurant Book Online Suburb
1. The Beresford Hotel   Surry Hills
2. Cellar 47   Shepparton
3. Valentino's   Northbridge
4. Smithfield Tavern   Smithfield
5. Benny's Bar & Cafe   Fremantle
6. Universal Bar   Northbridge
7. Arch Rival   Palmerston
8. Railway Hotel   Fitzroy North
9. Vibe Cafe Restaurant   St Kilda
10. Morning Star Estate   Mt Eliza

View all Italian restaurants | Start a new search

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)
Disagree(0 people disagree)

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Pebre

The way the onions are prepared for the Pebre is a revelation and crucial for the right taste and texture. To finely chopped onion, mix through raw sugar and hot water then allow it to stand to mellow the acidity. Rinse and mix through salt in the same way.

Glossary

More

Latkes

Potato pancakes in the Eastern European (Ashkenazi) Jewish tradition.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT