Ingredients

Serves 4-6

Praline Semifreddo: 
80g caster sugar
80g liquid glucose
200g honey
5-6 egg whites (total 150ml)
900ml cream, lightly whipped

For the praline:
100 toasted almonds
100g caster sugar


Chocolate sauce:
185gm cream
115 gm Valhrona chocolate

Method

To make the praline, scatter the almonds on a lightly greased baking sheet. Heat the sugar with a splash of water in a saucepan over medium heat, stirring gently so it doesn’t burn. When the mixture is light brown, pour it over the almonds and allow to cool. Wrap in a clean tea towel and crush very finely with a mallet or heavy object.


Put the sugar, glucose and honey in a saucepan and heat until the mixture reaches 125˚C. Remove from the heat and allow cooling for 5 minutes. Meanwhile, start whipping the egg whites in a mixer. When the honey mixture has cooled, begin pouring it slowly into the egg whites, mixing gently until well combined. Allow to cool for 5 minutes then fold in the cream and the praline. Pour into two 40cm x 7cm x 7cm plastic or silicon-lined terrine moulds and freeze.

To make the chocolate sauce, bring the cream to the boil then take off the heat and stir in the chopped chocolate until sauce is smooth.