2 egg yolks
1 tsp Dansukker Vanilla Sugar
160 g Dansukker Superfine Sugar
100 ml Dansukker Glucose Syrup
500 ml whipping cream
250 g dark chocolate, melted
100 g praline, chopped
The zest of 1 untreated orange
Combine the eggs, yolks, vanilla sugar, caster sugar and glucose syrup 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.
Whisk the cream. 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.
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