Best Honey And Almond Semifreddo Recipes

SPICED HONEY SEMIFREDDO WITH DRIED FRUIT AND ALMONDS

Steps:

• Pour the milk into a saucepan and bring just to a boil over medium-high heat.
• In a large bowl, whisk together the egg yolks and the sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly. Return the mixture to the saucepan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the vanilla and amaretto. Refrigerate until cool (or chill in a water bath).
• Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until golden and fragrant, 7 to 10 minutes.
• When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the toasted almonds. Scrape the mixture into a 9 by 5-inch loaf pan, cover and freeze until firm.
• Meanwhile, put the figs, dates, honey, water, lemon juice, and cinnamon stick in a small saucepan and set it over medium heat. Bring to a simmer and cook for about 10 minutes until the fruit is soft. Let cool slightly, then remove the cinnamon stick.
• To serve, dip the bottom of the loaf pan in a bowl of hot water for 5 seconds. Put a platter on top and then invert quickly; lift off the loaf pan. Cut the semifreddo into slices and put the slices on plates. Spoon the spiced honey and dried fruit over and crumble amaretto cookies over the top for crunch.

TOASTED ALMOND SEMIFREDDO

Steps:

• It is easier to use a handheld mixer for this but a sturdy wire whip or ballon whisk can definitely be used with good results. Make sure that if doing so, enough time is allowed for the eggs and sugar to expand voluminously.
• Put the egg yolks into a large glass or metal bowl. Add the sugar, do not ever allow raw egg yolks to sit with sugar on them, without being whisked immediately.
• Stir in the corn syrup, liqueur, and salt. Beat well. Put over a bowl of lightly simmering water.
• Beat for seven or eight minutes, or until light and well increased in volume.
• Remove from heat. Continue beating to room temperature. No longer use the mixer. Fold in the 1/2 cup almonds. Set aside.
• Whip the cold cream with vanilla until rather stiff, but not butter. Fold into the almond mixture until very little, or no white remains.
• Put into a 13x9 inch glass or china baking dish. Freeze at least four hours, covered with plastic film.
• Scoop servings into chilled bowls and top each with some of the remaining almonds and chopped chocolate.

HONEY AND ALMOND SEMIFREDDO

Steps:

• Combine the egg yolks, sherry, honey, and 1 tablespoon of the sugar in the top of a double boiler or in a large stainless steel bowl. Set over the bottom of the double boiler filled with a few inches of boiling water, making sure the bottom of the bowl does not touch the boiling water. With a whisk or handheld electric beaters, whisk the mixture over medium-high heat until it is pale, thick, and frothy, about 5 minutes; the mixture should form a ribbon when you lift the whisk. Remove from the heat and chill in an ice bath.
• In a large bowl, whisk the heavy cream to soft peaks.
• In another bowl, whisk the egg whites to soft peaks. Add the remaining 1 tablespoon sugar gradually and whisk to stiff peaks.
• Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites and 1/2 cup of the almonds. Divide the mixture among eight 8-ounce coffee cups. Tap the cups on a work surface to settle the mixture, then smooth the tops with the back of a spoon. Sprinkle with the remaining chopped almonds. Freeze until firm, about 2 hours. Take out of the freezer 5 minutes before serving to soften slightly.