chocolate & olive oil semifreddo with caramel almonds
Marco Lori, Lupino
I find using olive oil in a semifreddo dish offers a velvety texture and plays lovely games with your taste buds. I pair this with a mandarin sorbet to cut through the chocolate, but anything that is citrus-flavoured would work well with this dessert.
Ingredients
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150g good quality chocolate
- 300ml thickened cream
100g Mount Zero Frantoio Extra Virgin Olive Oil
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200g sugar
- 100g water
300g almonds, toasted
Directions
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- Melt your chocolate and add your olive oil.
Whip your cream and then fold the cream into the chocolate mixture in batches.
Put this into the freezer and let it semi-set – until it gets to 'ice cream scoop' constancy.
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Add sugar and water into saucepan and bring to a gentle boil - don’t stir.
When the sugar has dissolved and it is boiling evenly on the side, the colour will begin to change to an off-yellow colour. Fold your almonds through and set aside to cool.
When cooled and brittle, roughly hand chop into small chunks.
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Serve a scoop of semifreddo with a scoop of mandarin or other citrus-flavoured sorbet, and then scatter with caramel almonds.