I am very excited to have come to the end of my first year of food blogging. What better way to celebrate, than by posting the recipe of the dessert in my header (at least the one at the moment – it may change in the future).
I love the look of this dessert. It looks like something that could be served in a restaurant and tastes like that’s where it belongs. Many people have asked for this recipe, so it’s about time I posted it.
This recipe took me two nights to prepare, although each step was quite easy and little work is required on the night of a dinner party – which is exactly how I like it, more time spent with guests the better. I made the Vienna almonds the first night, although these could easily be bought. The second night involved making the chocolate cones and assembling everything, with only the chocolate sauce made on serving night.
This dessert tastes lovely. Like a soft vanilla ice cream with crunches of toffee Vienna almonds and hits of nougat. It works so well. I hope you enjoy it.
White Chocolate Cones with Nougat and Vienna Almond Semifreddo
Recipe adapted from a magazine tear-out
300-370g white chocolate
1/3 cup caster sugar
400ml thickened cream
1 teaspoon vanilla
150g soft almond nougat, chopped or ripped finely
150g Vienna almonds, chopped
Chocolate sauce for serving:
50ml cream or thickened cream
60g dark chocolate, in pieces
To make cones:
Cut five or six 25cm squares out of baking paper. Fold squares diagonally and cut to form 10-12 triangles. Place the triangle on the bench so the longest flat side is closest to you and the main point is facing away. Pull and twist the point on the right hand side up to join with the main point. Pull the left hand side point around the first twist to make the cone. Staple in place. Cut around on the bottom to make a smooth edge and ensure the cone stands upright. You may need some holders for your cones – either use glasses, if they will fit – or fold a piece of paper in half length ways and twist to form a cylinder, staple in place (it will look like a toilet roll holder).
Melt the white chocolate in a bowl over simmering water. Use the back of a spoon to coat the inside of the cones with an even layer of chocolate. (If it is too hot, make a smaller cone out of paper or cardboard to hold the baking paper cone). Stand cones in a glass or made holder.
Beat thickened cream in a medium bowl until softly whipped. Beat the eggs with the sugar and vanilla in a large bowl until lighter in colour and thickened. Fold the cream lightly into the egg mixture, half way through, add the nougat and around 100g Vienna almonds and finish folding through.
Scoop the mixture into each of the cones and place in the freezer for a few hours or overnight, until firm.
Place the dark chocolate and cream in a bowl and heat in a microwave in 10sec 50% power bursts, stirring between each burst, until the chocolate has melted and combined with the cream. Place in a piping bag/squeeze bottle or make a piping bag by using a plastic zip lock bag or by making another cone out of baking paper and cutting off the end.
Remove baking paper from white chocolate cones and place on the plate. Drizzle with chocolate sauce and scatter the remaining Vienna almonds. Serve.
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