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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.

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. Puree the mango with the orange juice. Strain and set aside.
  4. Unmold the semi-freddo onto plates, surround with the puree and scatter with the remaining macadamias praline.
  5. 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.
paperclipMacadamia-Praline-Semi-freddo-with-Mango-Sauce

Nutritional Information

Based on 8 servings.

Per serving:

Calories 220
Total Fat 10g
Saturated Fat 3g
Monounsaturated Fat 6g
Polyunsaturated Fat .5g
Cholesterol 15mg
Sodium 50mg
Carbohydrates 29g
Dietary Fiber 2g
Protein 4g