This is a great way to make an ice-cream dessert without using an ice-cream machine – you just put the semifreddo straight in the freezer after preparing the mixture. Melbourne chef Guy Grossi likes to serve it with fresh berries or peaches in summer, or poached pears and chocolate sauce in winter.
- 100 g flaked almonds, toasted
- 100 g sugar
- 80 g sugar
- 200 g honey
- 80 g liquid glucose
- 150 ml egg whites (from approx. 5 eggs)
- 900 ml cream
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.
Freezing time overnight
You'll need to begin this recipe 1 day ahead.
To make the praline, scatter the almonds on a baking paper-lined tray. Melt the sugar in a saucepan over medium heat, then cook to a light caramel. Pour over the almonds and leave to cool, then crush the praline to a fine powder.
To make the semifreddo, put the sugar, honey and glucose in a saucepan and cook until the mixture reaches 125°C on a sugar thermometer. Remove from the heat and set aside until the mixture cools to 90°C.
While cooling, beat the egg whites to soft peaks. With the beaters running, gradually pour in the sugar mixture in a thin stream. Continue to beat for another 5 minutes or until the mixture cools.
Lightly whip the cream, then fold the cream and crushed praline into the egg whites. Pour into a terrine mould or loaf tin lined with baking paper. Tap the 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.