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Rhubarb & praline nougat semifreddo
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create a show-stopping frozen rhubarb dessert that's ideal for hosting.
Ingredients:
  • 2 bunches (about 830g each) rhubarb, washed, trimmed, coarsely chopped
  • 335g (1 1/2 cups) sugar
  • 80ml (1/3 cup) cold water
  • 50g (1/3 cup) slivered almonds
  • 6 egg whites
  • 143.00 gm yellowbox honey
  • 55.60 gm glucose syrup
  • 36.00 gm sugar, extra
  • 300ml thin cream
Instructions:
  • In a saucepan over medium heat, marry the rhubarb and 110g (1/2 cup) of sugar. Allow to cook covered, stirring occasionally, until the rhubarb softens for about 15 minutes. Take it off the heat and let it cool.
  • Prepare a baking tray with parchment paper. Combine the remaining sugar and water in a saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring it to a boil. Let it boil for about 10 minutes or until it turns golden, brushing down the sides of the pan with a pastry brush dipped in warm water. Remove from heat, stir in the almonds until well combined. Pour the mixture onto the prepared tray and let it set aside until firm.
  • In a clean, dry heatproof bowl, add the egg whites. In a saucepan over medium heat, combine honey, glucose, and extra sugar. Stir continuously for 3 minutes or until the sugar dissolves, brushing down the sides of the pan with a pastry brush dipped in warm water. Insert a candy thermometer into the pan and bring the mixture to a boil over high heat. Allow it to boil without stirring until the syrup reaches 120°C. While the syrup is heating, use an electric beater to whip the egg whites to firm peaks. Slowly pour the hot syrup into the egg whites while continuously beating. Continue to whisk for 10 minutes until the mixture cools down.
  • In a medium bowl, use an electric beater to whip cream until soft peaks form.
  • 1. Crumble toffee into the food processor bowl and pulse into coarse pieces. Combine with whipped cream, rhubarb, and praline in the egg whites, gently folding with a metal spoon. Transfer the mixture to an airtight container, cover with foil, and freeze for 6 hours or overnight.
  • Serve the semifreddo in elegant bowls right before enjoying.

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