Here in Toronto, we have a lovely grocery store chain called Loblaws; you may have heard of them through their widely distributed President’s Choice (PC) products, a high-end food product range created by Dave Nichol. What has this got to do with my recipe today? Patience grasshopper…
In recent years, Loblaws has rebranded themselves and have created a truly upscale grocery shopping experience; their stores are beautiful and inspiring. The Toronto flagship store is the Loblaws at the old Maple Leaf Gardens and they merchandise product in a visually appealing way, so much so, that a long-time shopper like me, ends up adding a few extras into my grocery cart when I shop there! In addition to an inspiring shopping experience, Loblaws offers cooking classes! Some of the cooking classes are demonstration-style and for $10 (Canadian) we watch a real Chef cook a couple of recipes to make a meal, and at the end of the demonstration we get to eat the results! And, because they promote several PC products, we are given a $10 Loblaws gift card to use at our leisure! Win/win in my opinion.
In December, they offered a special cooking class focusing on a few new premium Black Label PC products, but they only advertised it to regulars at the cooking classes. It was a bit more expensive ($15 Canadian) but SO WELL WORTH IT! I went with a bunch of friends and we made an evening of it. We cooked up some pretty amazing things that evening, Crispy Sesame Rice cakes with PC® Tuna Tataki, PC® La Belle Rivière Cheese, Cranberry and Pear Stuffed Roasted Turkey Breast with Peri Peri Kale with PC® Hollandaise Sauce. I enjoyed the turkey and Kale so much, I made it for JT for Christmas Day dinner. The pièce de resistance was the Avocado Lime and Coconut No-Bake Cheesecake, but our Chef decided to make it a semifreddo instead and he won me over. As you know, I am not much of a dessert eater, but the semifreddo was too difficult to resist, I polished off my entire slice! I have since made the semifreddo version of this tart and sweet dessert without the crust and it was very well received. Just after the holidays, I had an avocado on its way out so I thought I’d recreate the dessert using a caramel sauce I made for a Christmas party and froze the leftovers, the recipe below, Salted Caramel Semifreddo with Skor Bits is the result. I served it for a dinner party last week. It’s not much of a calorie saver (duh, caramel sauce!) but it’s a nice treat from time to time, plus did I mention it has Skor® bits?
Salted Caramel Semifreddo with Skor® Bits
A KitchenInspirations Original Recipe
Makes about 500 mL (about 2 cups)
- 160 g cream cheese (about 3/4 cup)
- 1 ripe avocado (mine was on the smaller side but larger will work too)
- 2 tbsp lemon juice
- 85 g (about 1/3 cup) caramel sauce (or to taste)
- sea salt
- 2 tbsp Skor® caramel bits
- Combine cream cheese, avocado, lemon juice and caramel sauce in the small bowl of your food processor (I used my Cuisinart Smartstick mini processor attachment).
- Prepare your freezer-safe containers by spraying them with non-stick spray and lining with parchment if possible (round containers may prove difficult).
- Evenly sprinkle sea salt and Skor® bits on the bottom of each container and pour the cream over. Cover and freeze overnight.
- Using the parchment to lift out the semifreddo (or dip ever so slightly into warm water), put it on a cutting board and slice or plate. Drizzle with additional caramel sauce and sprinkle lightly with sea salt. Serve immediately.