Now in another bowl, over a pot of lightly boiling water start whisking the egg yolks. This should take about 5 min or so keep whisking until they are a light yellow and when you pull the whisk out it runs off very thick like a ribbon (called the ribbon stage). Now take your still warm chocolate mixture and add a little bit to the egg yolks while stirring, add a little or the mixture to temper the eggs (not to make scrambled eggs) then pour that all into the bowl of chocolate mixture and whisk together and add the crushed Almonds and finally fold in the whipped cream careful not to break it down.

Now you can use any mold you like I had a small bread pan. Whatever mold you are going to use start by using a little vegetable cooking spray and spray on the inside. Then line that with some cling film this will make it easy to unmold when its ready. Now pour that mixture in and cover with some more cling film and put in the fridge overnight.

To serve to pull the cling film out of the mold if it sticking submerge the bottom into a bowl or hot water for 30 seconds and it should come out. Now you have your loaf or Semifreddo and cut it into whatever serving portions size you want. Garnish with anything, more chocolate sauce, whip cream, nuts anything your heart desires. You can see I used some homemade caramel and some crunchy surgery Won Tons.

Its foolproof don’t be scared of screwing it up you should give this a try it is just a great summer dessert.

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Sunomono Salad

On 06/03/2011 (Sunday) at 2:10 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/5vweq8w

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Details

• Prep Time:
  22 min
• Ready Time:
  22 min

Servings

2 servings

Ingredients

• 1 ½ cups rice wine vinegar
• 2 teaspoons sugar
• 4-5 drops sesame oil
• 1 cup of Japanese glass noodles boiled until soft drained and chilled in the fridge
• 2 Japanese cucumber thinly sliced
• Dozen medium shrimp boiled for one min then shocked in ice bath until cool remove tails and slice in half
• Toasted sesame seeds
• Fresh grated ginger
• I added a fresh shucked oyster I fried in butter, lemon and garlic then chilled

Directions

Once you have prepared the dressing by mixing the sugar and sesame oil, ginger into the rice wine vinegar add the cucumber and shrimp and I like to let this marinate overnight in the fridge.

When ready to serve put some of the glass noodles in the bottom of a bowl, add enough dressing to just come to the top of the noodles, lay on the cucumber and some shrimp and from here you can add anything you like additional vegetables, seafood the sky is the limit so think about what you would enjoy nice and crispy cold and go to town.

Easy stuff kids and healthy too.

Benny

Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.