Savour Fresh, Delicious Treats with a Trendy Fibre Twist

By Gateway Gazette

Sep 17

Have you ever wanted to wow your guests by serving up delightfully scrumptious dishes that you can feel good abut eating? Celebrity chef Elizabeth Falkner’s tantalizing chocolate hazelnut semifreddo lets you indulge your sweet tooth while making it easy to up your fibre intake. This treat proves health and great taste make the ultimate food pairing.

Elizabeth Falkner - Chocolate SemifreddoChocolate Hazelnut Semifreddo in a Cinnamon Chocolate Crust

Makes: 6 servings

Ingredients:

Crust:

• 1/2 cup Kellogg’s All-Bran Original Cereal, ground

• 1/2 cup Kellogg’s All-Bran Buds Cereal

• 1/4 cup toasted hazelnuts, roughly chopped or crushed

• 1 tsp ground cinnamon

• 2 tbsp hazelnut or almond butter

• 4 oz milk chocolate

• 4 oz dark chocolate

• 2 tbsp coconut oil

• A pinch of salt

Filling:• 3 oz egg whites

• 3 oz sugar

• 4 oz dark chocolate

• 2 oz milk chocolate

• A pinch of salt

• 8 oz heavy cream, whipped

Directions: 1. Melt the chocolates, coconut oil and hazelnut butter together.

2. Combine the cereal, toasted hazelnuts, cinnamon. Add the melted chocolate mixture and stir to combine. Pour into a pie dish and refrigerate.

3. Combine the chocolates in a pan over a simmering water bath to melt the chocolate. Set aside to cool slightly.

4. Combine the egg whites, salt, and sugar together in a bowl over a simmering water bath and whisk until sugar dissolves. Set mixture in a stand mixer or with an electric mixer whip to soft peaks.

5. Fold some of the whipped cream into the cooled chocolate mixture and then fold in the rest of the whipped cream with the meringue. Pour onto the crust and set in the freezer.

Tip: Garnish with chocolate shavings and a dusting of cocoa powder.

Find more delicious outdoor-inspired recipes online at allbran.ca.

www.newscanada.com

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