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Semi-frozen pudding sprinkled with caramel sauce and topped off with caramel shards. Sumptuous looks and a luxurious taste.

Caramel Semifreddo Ingredients

Qty Ingredients
355ml Double Cream
2 tsp Golden Caramel Rooibos Tea Leaves
150g Dark Chocolate
90ml Egg Whites, From a Carton OR 3 Egg Whites
75g Brown Sugar
100g Caramel Sauce, Store Bought OR Homemade
Sea Salt
  • Warm the cream with the tea over a medium heat for a few minutes.
  • Set aside to cool down, then chill until cold.
  • Line a baking tray with greaseproof paper and measure out the size of your loaf tin.
  • Draw a rectangle slightly smaller than your measurements and set aside. This will be the chocolate template.
  • Melt the dark chocolate gently over a pan of simmering water.
  • Once melted spread very thinly within the lines of your template.
  • Any left over chocolate can be spread on the tray to be chopped after. Set aside to firm up.
  • Whip the egg whites till they form soft peaks whilst gradually adding the sugar.
  • In a separate bowl whip the cream till it forms soft peaks and fold the egg whites into the cream.
  • Pour some of the mixture into the lined loaf tin, swirl in some caramel and sea salt then top with chocolate slabs and a bit more caramel and repeat.
  • Freeze for about 8 hours or preferably over night.
  • When ready to serve, top with the remaining chocolate and some caramel shards.

Caramel Shards

Qty Ingredients
125g Caster Sugar
  • Place the sugar into a saucepan over medium heat.
  • The sugar will start to melt and begin to caramelise.
  • Swirl the pan to incorporate the sugar but do not stir.
  • Once nearly all the sugar has melted you may stir it a little, then pour onto a lined baking tray and allowing to cool before smashing into pieces once hardened.

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