Praline Semi-Freddo

  • Yield : Serves 12
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 1 vanilla bean
  • 1/4 cup sugar
  • 4 large fresh eggs, separated
  • 2 cups plus 2 tablespoons heavy cream
  • Salt
  • 1 recipe Praline (see below)
  • 11 ounces peeled hazelnuts
  • 7 ounces sugar
  • 4 tablespoons water


Step 1

Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half.

Step 2

Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important! Please don't overwhip it.) Then in the third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks (this is when you can pull the egg whites in any direction and they will stay like it).

Step 3

At this point add the praline, the cream and egg whites, to the egg yolk mixture. Gently fold in.

Step 4

Immediately scoop the contents into your chosen container. Cover wtih plastic wrap and freeze until you're ready to eat it.

Step 5

Roast the hazelnuts in the oven at 225C/425F/Gas 7 until golden (about 4 minutes). Really watch them, because if you over-roast them they go bitter and you can't use them.

Step 6

Put the sugar and water in a thick-bottomed pan and place on a medium to high heat. The mixture will start to bubble and then turn into a clear syrup.

Step 7

To begin with, it will gradually start to color in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of color.

Step 8

When it's all golden brown, carefully tip it away from you and gently add the nuts. Turn the heat down to a simmer and gently stir to coat the nuts in caramel.

Step 9

When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to greaseproof paper on a surface that won't burn. It will cool to a flattish solid sheet.

Step 10

When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in a food processor until the pieces are still quite chunky (very approximate size about 1/2 cm/ 1/4-inch).

Step 11

Remove about half the praline, then pulse the rest to a powder (or put it in a tea-towel and bash with a rolling-pin), and add both lots of praline to the semi-freddo mixture.

Leave a Reply

Your email address will not be published. Required fields are marked *