Honey, White Chocolate & Almond Praline Semi-Freddo

Ingredients

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

Semi-Freddo:

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

Method

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.

Semi-Freddo:

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.