Name: Semi-Freddo Di Mandorle
Ingredients: 100 g Caster sugar; 100 g Unskinned almonds; 500 ml Double cream; 100 g Caster sugar; 5 Free-range eggs; separated; 55 g Caster sugar; Extra praline -; 115 g Caster sugar; 115 g Unskinned almonds

Since the Renaissance, and more particularly since the Enlightenment, the world-views have been developed which involve skepticism about basis Christian tenants. Such are the agnosticism which denies that God is knowable, the rationalism which denies that He is incomprehensible, the idealism which denies that He is transcendent, and the existentialism which denies rationality in His relationships with us. When these un- and anti-biblical principles seep into men’s theologies at presuppositional level, as today they frequently do, faithful interpretation of Holy Scripture becomes impossible.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	A, Year, At, Ballymaloe	20	servings

INGREDIENTS

100	g	Caster sugar
100	g	Unskinned almonds
500	ml	Double cream
100	g	Caster sugar
5		Free-range eggs; separated
55	g	Caster sugar
		Extra praline –
115	g	Caster sugar
115	g	Unskinned almonds

INSTRUCTIONS

PRALINE
DECORATION
First make the praline. Put the sugar and unskinned almonds into a
heavy-based saut. pan over a low heat until the sugar gradually melts and
turns to a rich caramel colour. Do not stir. When the sugar has caramelized
and not before, carefully rotate the pan until the nuts are all covered
with caramel. When the nuts go 'pop' pour the praline on to a slightly
oiled Swiss roll tin or oiled marble slab. Leave to get quite cold. When
the praline is quite hard, crush in a food processor or with a rolling pin.
The texture should be quite coarse and gritty.
Meanwhile whisk the chilled cream with the sugar until softly whipped.
Cover and keep in the refrigerator until needed. Whisk the egg yolks with
the sugar until light and fluffy, then fold in the whipped cream very
delicately. Fold the crushed praline into the mousse. Whisk the egg whites
stiffly and fold gently little by little into the mixture. Divide between
two loaf tins lined with cling film, cover and freeze for a minimum of 3
hours or a maximum of one month.
Meanwhile make some more praline as before, grind coarsely and set aside.
To serve, cut the Semi-Freddo into slices no more than 1cm thick, sprinkle
a layer of finely crushed praline over each slice. Serve immediately on
chilled plates.
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