Almond semifreddo
Preparation: 40 min
Cooking: 2 min
Rest: 6 Hours
Serves: 4 people
ingredients
Almond brittle
200 gr
Fresh whipping cream
400 ml
Yolks
3
Waterfall
90 ml
Caster sugar
160 gr
70% dark chocolate
50 gr
Vanilla extract
1 Teaspoon
To decorate
Meringues (optional)
qb
Almond brittle
qb
You also need
Seed oil
qb
Almond semifreddo is a delicious and refined dessert , perfect for the summer season. It is prepared with almond brittle, eggs, sugar, whipped cream and dark chocolate: in a few steps you will obtain an ideal dessert to offer at the end of a dinner with special guests, and that will delight adults and children.
The preparation is quick and easy: first, mix the egg yolks with the sugar, then add the syrup of water and sugar, brought to a temperature of 121 °C, the brittle finely chopped with the help of a kitchen mixer, and the chopped dark chocolate; finally, add the vanilla extract and the fresh cream lightly whipped, mixing delicately and with movements from the bottom upwards.
All that remains is to transfer the mixture into a plumcake mold greased with a drop of oil and place everything in the freezer for at least 6 hours: the result is a fresh dessert with a super creamy consistency, to be cut into slices directly at the table and enjoyed garnished with a few pieces of crunchy, crumbly meringues or any other topping of your choice.
For a flawless result, it is essential that the cream is very cold from the refrigerator; furthermore, it is important to use very fresh eggs and preferably from free-range hens. If you want to make the semifreddo even more spectacular, distribute it in single-serving cocotte or paper cups. You can also make it in advance : it can be stored in the freezer for several weeks and will always be ready when needed.
Find out how to prepare almond semifreddo by following the step-by-step procedure and tips. If you liked this recipe, also try the coffee semifreddo , the chocolate one and the cherry version .
How to prepare almond semifreddo
Step 1
Collect the egg yolks in a bowl and work them with an electric whisk together with 60 g of sugar for a few minutes, until they are frothy.1.
Step 2
Mix the water with the remaining 100 g of sugar, then bring to the heat and wait for the sugar to dissolve completely. The syrup obtained will be ready when it has reached 121 °C: at that point pour it in a thin stream, still hot, onto the egg yolk and sugar mixture2.
Step 3
Work with electric whisks3until the mixture is completely cold.
Step 4
Place the almond brittle in the bowl of a food processor and chop it finely.4.
Step 5
Transfer the crushed brittle into the egg yolk mixture.5.
Step 6
Chop the dark chocolate, then add it to the rest of the ingredients6and mix with a spatula, then flavor with a teaspoon of vanilla extract.
Step 7
At this point, incorporate the whipped cream lightly separately with the electric whisk7. Be careful to mix delicately, using a spatula with movements from the bottom to the top, so as not to deflate the mixture.
Step 8
Grease a plumcake mould with a drop of seed oil, place a strip of baking paper in the centre, leaving the edges sticking out from the two short sides to facilitate the extraction of the semifreddo, then pour in the mixture8and place it in the freezer for at least 6 hours.
Step 9
Once the necessary time has passed, remove the almond semifreddo from the mould and place it on a tray, then decorate it with some meringue and some chopped crunchy biscuits.9.
Advice
We decided to garnish the almond semifreddo with some meringues and a few pieces of almond brittle but, of course, you can customize it as you prefer: for example, a drizzle of melted dark chocolate will be perfect (which, freezing in contact with the semifreddo, will become a crunchy and super delicious layer).
You can use flaked almonds, tufts of whipped cream, drip a little mou sauce or sprinkle the whole thing with crumbled amaretti ; the latter are excellent to incorporate into the mixture, which can also be flavoured with a drop of almond liqueur.
storage
Almond semifreddo can be stored in the freezer, well covered with cling film, for up to 3 months . We recommend leaving it at room temperature for about 30 minutes before enjoying it, so that it can soften slightly.