Praline Semi-Freddo
Postup
1 Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half.
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).
3 At this point add the praline, the cream and egg whites, to the egg yolk mixture. Gently fold in.
4 Immediately scoop the contents into your chosen container. Cover with plastic wrap and freeze until you´re ready to eat it.
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.
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.
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.
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.
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.
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 0,5 cm/ 0,25-inch).
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.
Mohlo by Vás zajímat
Preheat oven to 350 degrees F.
Line 2 (10-inch) (25 centimetres) cake tins with greaseproof paper and rub with a little butter. In a mixer, bea...
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