INGREDIENTS

INSTRUCTIONS

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.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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