Almond Semifreddo

Ingredients

Almond Praline

• 150 gm caster sugar
• 75 gm lightly toasted almonds

Semifreddo

• 500 gm Andfoods Cream
• 120 gm aquafaba (chickpea liquid)
• 120 gm caster sugar
• 1 teaspoon vanilla paste
• Very fine zest of 1 lemon
• 80 gm almond butter
• 75 gm chopped praline

Method

Praline

1. Melt sugar until just starting to colour.
2. Add almonds and stir through until a dark caramel colour.
3. Pour onto baking paper and cool completely, then roughly chop.

Semifreddo

1. Whip Andfoods Cream to soft peaks.
2. Fold in almond butter, vanilla paste and lemon zest.
3. Whisk aquafaba and sugar until stiff and glossy.
4. Fold the aquafaba meringue very gently into the whipped cream, a third at a time.
5. Fold in the chopped praline.
6. Pour into a lined loaf tin and freeze overnight.

To Serve

1. Turn out and slice.
2. Dip one end into dark chocolate.
3. Scatter with extra praline and serve.

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