Praline and Honey Semifredo with Chocolate Ganache

I'm not sure what's the origin of this recipe. But It was in my little book so I copied it here.
Serves: 4

Source: Flickr. Photographer: Cucino di Te
5 egg whites
60g caster sugar
200g honey
900ml cream, lightly whipped

100g almonds
100g caster sugar

Chocolate Ganache
120g dark chocolate
180ml cream

  1. To make the Praline, heat the sugar with a splash of water in a saucepan over medium heat stirring gently. When it turns lightly brown, pour it over the almonds (Spread them in a lightly greased baking dish). let it cool down and then, wrap the praline in a tea towel and crush it very finely with a heavy object. 
  2. To make the semifredo, add sugar and honey to a saucepan and heat it until sugar is well dissolved. Remove from heat and allow to cool for 5 minutes. Meanwhile start whipping the the egg whites (using an electric mixer). Without stop mixing, pour the honey mixture slowly into the egg whites mixing gently until well combined. Allow to cool for another 5 minutes, then fold in the cream and the crushed praline. Pour into moulds and freeze it. 
  3. To make the ganache, melt the chocolate in a bowl over a sauce pan of simmering water (don't let the water touch the bowl). Remove from heat and add the cream and mix until combine. 
  4. Remove Semifredo from freezer and scoop it (or slice it, depending on what mould you used) and pour hot chocolate sauce on top. 

Vic Lic

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