chocolate & olive oil semifreddo with caramel almonds
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.
Marco Lori, Lupino
Directions
Chocolate & Olive Oil Semifreddo
- 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.
Caramel Almonds
- 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.
To Serve
- Serve a scoop of semifreddo with a scoop of mandarin or other citrus-flavoured sorbet, and then scatter with caramel almonds.
