Guy likes to serve this with berries or poached pears and chocolate sauce. You will need 2 x 16cm x 24cm slice pans or 2 loaf pans. Start this recipe a day ahead to freeze the semifreddo.
80g white sugar
80g glucose syrup*
5 egg whites
900ml pouring cream
100g (1 1/4 cups) flaked almonds, toasted
200g white sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the praline, scatter the almonds on an oven tray lined with baking paper. Melt sugar in a saucepan with 3 tbsp water over low heat, and then cook for 5 minutes or until mixture turns a light caramel. Pour over the almonds and leave to cool. Using a food processor, process the praline until chopped.
To make the semifreddo, put the sugar, honey and glucose in a saucepan and cook for 3 minutes or until mixture reaches 125°C on a sugar thermometer. Remove from heat and set aside until the mixture cools to 90°C.
Using an electric mixer, beat the egg whites to soft peaks. While beating continuously, gradually pour in the sugar mixture in a thin, steady stream. Continue to beat for a further 5 minutes or until the mixture cools.
Lightly whip the cream, then fold the cream and crushed praline in 3 batches into egg white mixture. Pour mixture into 2 x 16cm x 24cm slice pans or 2 loaf pans lined with baking paper. Tap mould gently to take the mixture to the corners, and smooth the top. Freeze overnight.
To serve, turn the semifreddo out of the mould and slice with a hot knife.
* Glucose syrup is available from health food shops and supermarkets.
As seen in Feast magazine, Issue 16, pg82.