2 egg yolks
1 tsp vanilla essence or exclude
160 g Siúcra caster sugar
500 ml whipping cream
250 g dark chocolate, melted
100 g praline, chopped
The zest of 1 orange
Combine the eggs, yolks, vanilla extract and caster sugar in a heat−proof bowl. Place the bowl over a saucepan of barely simmering water and whisk the mixture with an electric whisk for 6−8 minutes or until it turns light and thick. Remove from the heat and allow to cool off slightly.
Carefully fold in the whipping cream into the egg mixture and mix until smooth. Pour in the melted chocolate, a little at a time, add the crushed praline and stir. Add the orange zest. Pour the mixture into a 2 litre tin or two smaller tins and freeze for 6 hours or overnight.
Allow the semifreddo to sit at room temperature before serving. Serve straight away, directly from the tin, or spoon into individual bowls.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
Time for citrus
Is there anything better than to start the morning with homemade marmalade on your toast. Let the season's citrus fruits inspire you.
Inspired by the Japanese breakfast staple, Puffed Pancakes with Strawberries, Cinnamon Syrup and Lemon Cream, served warm and straight from the pan are sure to be a winner with all the family.
Mmm! What could be better than a rich, sumptuous chocolate cake to lift the spirits – either as an indulgent treat or to round off a meal.
Cheesecakes of every kind
How about serving up a creamy, tangy cheesecake rather than a regular cake at your party? Cheesecakes come in many different variations, forms and flavours.