Macadamia Praline Semi-freddo with Mango Sauce
Semi-freddos are partially frozen treats that are the perfect homemade dessert for summer. The presentation is just as much of a treat as the dish itself.
½ cup superfine sugar
½ cup unsalted roasted macadamias
Grated zest and juice 1 orange
5 egg whites
¼ cup whipping cream
¼ cup low fat ricotta
1 tablespoon Cointreau, Grand Marnier or preferred liqueur
2 mangos, or preferred fruit, peeled and diced
- Line a large baking dish with parchment. Place ¼ cup of the sugar and 3 tablespoons water in a saucepan and bring to the boil. Reduce heat and cook, swirling the pan until mixture just starts to thicken and turn golden, about 5 minutes. Add nuts and orange zest, swirling to coat, without stirring, then pour onto prepared tray. Set aside to cool. When cool, roughly chop the praline into large pieces, leaving a few nuts whole for garnish.
- Line 6 individual ramekins or glasses or 1 large terrine dish with plastic wrap. Beat egg whites until soft peaks form, gradually add remaining sugar and continue to beat until glossy and thick. In a separate bowl, whip cream, ricotta and liqueur to soft peaks then fold into egg whites. Scoop into moulds and freeze for at least 4-6 hours or overnight.
- Puree the mango with the orange juice. Strain and set aside.
- Unmold the semi-freddo onto plates, surround with the puree and scatter with the remaining macadamias praline.
- Chef’s serving tip: For a creative alternative presentation, try freezing mix in a terrine, then slicing of long “blocks” as needed. Fill long glasses half with the puree then place in the block, causing the puree to rise up around the sides.