Honey, White Chocolate & Almond Praline Semi-Freddo


1 min read

White Chocolate, Honey Ganache:
    100 ml Anchor Whipping Cream
    20 ml Honey
    180 gr White chocolate
Almond Praline:
    120 gr Caster sugar
    70 gr Toasted almonds
    170 ml Anchor Whipping Cream
    5 ml Vanilla paste
    70 gr Egg whites
    20 gr Caster sugar
    100 gr Anchor Sour Cream
        Crushed praline – as per recipe
        White chocolate and honey ganache – as per recipe
White Chocolate, Honey Ganache:
  1. Bring the cream and honey to the boil.
  2. Pour over the white chocolate and whisk until smooth.
Almond Praline:
  1. Prepare a dry caramel by gently heating the sugar in an heavy saucepan – stirring intermittently to dissolve the sugar completely.
  2. Once the caramel has reached an amber colour, stir in the toasted almonds to coat.
  3. Pour onto silicon paper to set and chill completely.
  4. Crush the praline and place into a sealable plastic bag.
  1. Whisk the cream and vanilla to soft peaks.
  2. Heat the egg whites and caster sugar together in the mixing bowl until it reaches 40°C and then place immediately onto the mixer and whisk until full volume.
  3. Fold in warm ganache.
  4. Fold in sour cream, whipped cream and praline.
  5. Place into a tray or mold lined with cling film and smooth the top and freeze overnight.
  6. To plate unmould and serve with honey apricot compote and gingerbread croutons.
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