Praline Semi-Freddo
The most complicated part of this recipe is the making of sugar
toffee. It could happen that if you only leave the toffee alone for
a second and then come back, it may be too late to save it.
Therefore, pay extra attention! Once you've successfully prepared
the praline, even more enterprising children can do the rest.
1 vanilla pod
30 g sugar
4 large eggs
(yolks and whites separated)
200 ml whipped cream
a dash of McCormick's sea salt
pieces of praline to taste
2 cl Minttu liquor
fresh or stewed fruits
Praline
200 g hazelnuts
200 g sugar
4 tablespoons of water
Begin making the praline by roasting the hazelnuts. Pay attention!
Nuts roasted too heavily can spoil the taste by making the dessert
bitter. Take a frying pan with a thick base and heat the sugar and
water at a medium heat. The mixture should first turn into a
transparent syrup and then become brownish, little by little. Once
the mixture has become toffee brown, add the roasted and peeled
nuts. Mix everything properly to ensure that all the nuts have been
covered in toffee. Now pour the mixture out of the frying pan onto
a cold surface (cold steel or marble are the best options). Once
the mixture has set (after approximately 20 minutes), use your
hands to break the praline into pieces and put them in the food
processor to crush.
Cut the vanilla pod in half, remove the seeds with a knife, and mix into the egg yolk. Add half of the sugar and beat until they become frothy. Beat the whipped cream with the remainder of the sugar in another bowl. Don't overdo it! Use a third bowl to whip up the egg whites with a dash of salt. Mix the praline with the egg yolks and add the mixture to the whipped cream. Fold in the whipped egg whites while mixing carefully.
Place the mixture in a container and deep freeze. Remove the
dessert from the fridge approximately 5 minutes before serving so
the consistence can change to match the name of the dish.
Bon appétit!
Chef de Cuisine
Peeter Pihel
Pädaste Manor