Savour fresh sum­mer treats with a trendy fi­bre twist

Stanstead Journal - - NEWS -

(NC) Have you ever wanted to wow your guests by serv­ing up de­light­fully scrump­tious and de­li­ciously sur­pris­ing dishes com­plete with a su­per-se­cret and on­trend in­gre­di­ent? Celebrity chef El­iz­a­beth Falkner's tan­ta­liz­ing choco­late hazel­nut semifreddo lets you in­dulge your sweet tooth while mak­ing it easy to up your fi­bre in­take, prov­ing that health and great taste make the ul­ti­mate food pair­ing.

Choco­late Hazel­nut Semifreddo in a Cin­na­mon Choco­late Crust

Makes: 6 serv­ings

In­gre­di­ents:

Kel­logg's All-Bran Ce­real 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 oic

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, whip­per

Di­rec­tions:

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

2. Com­bine the Kel­logg's All-Bran Orig­i­nal 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 Kel­logg's Al­lBran Orig­i­nal Ce­real Cin­na­mon Choco­late Crust and set in the freezer.

Tip: Gar­nish with choco­late shav­ings and a dust­ing of co­coa pow­der. Find more de­li­cious out­doorin­spired recipes on­line at al­lbran.ca or join the con­ver­sa­tion on so­cial me­dia us­ing #Al­lBranNew.

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