Mandarin Tangerine Semifreddo with Macadamia Brittle - The Perfect Puree of Napa Valley
• 2 tbsp. unsalted butter, divided • 2 cups sugar • 1 cup light corn syrup • 1 cup water • 1/4 tsp. salt • 2 cups macadamia nuts, blanched, toasted and coarsely
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Cooking tools:
- Candy thermometer
- Instant-read thermometer
- Offset spatula
- Loaf pan
- Baking sheet
- Saucepan
- Hand mixer
- Grater
- Chef's knife
- Cutting board
- Oven
- Stove
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Airtight container
- Plastic wrap
- Kitchen towel
- Serving platter
- Plate
- Freezer
- Spoon
Ingredients
- 2 tbsp. unsalted butter, divided
- 2 cups sugar
- 1 cup light corn syrup
- 1 cup water
- 1/4 tsp. salt
- 2 cups macadamia nuts, blanched, toasted and coarsely chopped
- 1/2 tsp. baking soda
- 1 tsp. flaked sea salt (preferred Maldon)
- 5 large eggs, yolks and whites separated
- 1 cup sugar divided
- 1/4 cup The Perfect Purée Mandarin Tangerine Concentrate, thawed
- 2 tbsp. tangerine peel or tangelo peel, finely grated
- 2 cups heavy whipping cream, chilled
- 1 cup The Perfect Purée Mandarin Tangerine Concentrate, thawed
- 1/2 cup water
- 2 tbsp. honey
- 4 tangerines, mangos or 3 tangelos, peeled and separated into segments
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