CARAMEL -SEMIFREDDO

Hi sweet readers ♥

I hope you all are having a good day,

If you follow my other blog “Notes from Manuela” you have probably seen my post about Dubai and how I loved the caramel ice cream I ate at the parlour at Fortnum mason I Dubai.

I wanted to recreate the taste of that ice cream and I think I got about the same taste as I was served at the parlour at Fortnum mason.

I tried it yesterday as well, but it was way too sweet, but the second time around the taste was perfect.

This is not really an ice cream but more a semifreddo, but oh so delicious.

Hope you are going to love it.

caramel praline

• 75 GRAMS ALMONDS WITH OR WHITOUT SKIN
• 135 GRAM SUGAR
• 15 GRAM BUTTER
• 1 TEASPOON VANILLA BEAN PASTE

CARAMEL SEMIFREDDO ( FOR 3-4 PP) ADAPTED FROM LARS LIAN

• 120 GRAM SUGAR + 1 TABLESPOON
• 3 TABLESPOON WATER
• PINCH OF SEA SALT
• 1 TEASPOON VANILLA BEAN PASTE
• 2 EGG WHITES
• 3 EGG YOLKS
• 300 ML WHIPPING CREAM, DIVIDED

To make the caramel praline, optional

1. Add the sugar and butter into a saucepan
2. Heat the sugar and butter over moderate heat until it melts and start to have a beautiful caramel color, stir in between.
3. Turn of the heat.
4. Add salt and vanilla, stir to quickly with a wooden spoon.
5. Add crushed almonds, and combine.
6. Pour the mixture quickly onto the prepared silicon sheet.
7. Set aside to harden and cool
8. Once cool, run it in a food processor until finally crushed.

To make the caramel semifreddo

1.  In a small saucepan, add 120 grams of sugar and 3 tablespoons of water
2. Heat the sugar and water over moderate heat until it melts and start to have a beautiful caramel color, make sure to stir in between with a wooden spoon.
3. In the meantime, separate the egg yolks from the egg whites.
4.  In a large mixing bowl whisk the egg yolks until the mixture is pale.
5. When the sugar has turned into a beautiful caramel color, take the saucepan of the heat and add vanilla and 100 ml heavy cream and stir to combine.
6.  Slowly pour the caramel & cream mixture into the egg yolk, whisk until fluffy.
7. In another large bowl whisk the 200-ml whipping cream until it forms soft peaks – take care not to over-whisk.
8. In a third large bowl whisk the egg whites with a pinch of sea salt and 1 tablespoon of sugar until firm peaks form.
9. Gently fold the whipped cream into the caramel egg yolk mixture.
10. Then carefully fold the egg whites into the mixture.
11. Stir in the crushed caramel praline, and combine
12.  Spoon the mixture into a freezer-proof dish.
13. Cover the dish, tap it on the kitchen counter a few times to make sure there are no air bubbles and freeze.
14. Leave the caramel Semifreddo in the freezer at least overnight.
15. Take the caramel Semifreddo out of the freezer about 20 minutes before serving it to give it time to soften.

STEP BY STEP PICTURES FOR THE  CARAMEL PRALINE;

 STEP BY STEP PICTURES FOR THE  CARAMEL SEMIFREDDO;

This was just so delicious, hope you want to try it.

Have a beautiful day you all.

Love Manuela xo