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Plum-Praline Semifreddo https://www.metro.ca/userfiles/image/recipes/semifreddo-praline-prunes-5928.jpg PT30M PT00M PT10H30M
Line the bottom and sides of a 9 x 5-inch (22.5 x12.5 cm) loaf pan with 2 layers of plastic wrap, extending the wrap over the edges of the pan.Stir together graham cracker crumbs and butter in a medium bowl; press firmly into lined pan and sprinkle with glazed pecans.Place in freezer until ready to fill. Beat 1/2 cup (125 mL) sugar and eggs together in a medium bowl for 5 minutes or until doubled in volume.Place the bowl over a pan of simmering water so that it fits tightly. Continue beating for 5 minutes more or until mixture has reached 140°F (60°C.)Place the bowl in refrigerator for 20 minutes. In a separate bowl, beat cream until stiff peaks form, then fold into egg mixture. Stir together plums and 1 1/2 Tbsp. (22 mL) sugar and lightly fold into cream mixture.Pour into prepared pan and freeze overnight. To serve, pull up sides of plastic to remove from pan. Cut into slices with a sharp knife.
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1 cup (250 mL) Graham cracker crumbs 3 Tbsp. (45 mL) butter, melted 2/3 cup (170 mL) chopped glazed pecans 1/2 cup (125 mL) sugar 2 egg 1 cup (250 mL) heavy cream 1 to 2 cups (250 to 500 mL) very soft California plum, peeled, pitted, mashed, drained and coarsely chopped 1/2 Tbsp. (125 mL) sugar
Plum-Praline Semifreddo

Plum-Praline Semifreddo

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8
servings
0:30
Preparation
0:00
COOKING
10:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    Graham cracker crumbs
  • 3 Tbsp.
    (45 mL)
    butter, melted
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  • 2/3 cup
    (170 mL)
    chopped glazed pecans
  • 1/2 cup
    (125 mL)
    sugar
  • 2
    egg
  • 1 cup
    (250 mL)
    heavy cream
  • 1 to 2 cups
    (250 to 500 mL)
    very soft California plum, peeled, pitted, mashed, drained and coarsely chopped
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  • 1/2 Tbsp.
    (125 mL)
    sugar
Imprimer ma sélection

Preparation

Line the bottom and sides of a 9 x 5-inch (22.5 x12.5 cm) loaf pan with 2 layers of plastic wrap, extending the wrap over the edges of the pan.

Stir together graham cracker crumbs and butter in a medium bowl; press firmly into lined pan and sprinkle with glazed pecans.

Place in freezer until ready to fill. Beat 1/2 cup (125 mL) sugar and eggs together in a medium bowl for 5 minutes or until doubled in volume.

Place the bowl over a pan of simmering water so that it fits tightly. Continue beating for 5 minutes more or until mixture has reached 140°F (60°C.)

Place the bowl in refrigerator for 20 minutes. In a separate bowl, beat cream until stiff peaks form, then fold into egg mixture. Stir together plums and 1 1/2 Tbsp. (22 mL) sugar and lightly fold into cream mixture.

Pour into prepared pan and freeze overnight. To serve, pull up sides of plastic to remove from pan. Cut into slices with a sharp knife.

Source : California Pêches – Prunes - Nectarines

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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