Best Toasted Almond Semifreddo Recipes

White Chocolate Toasted Almond Semifreddo image

Yield Serves 6 to 8

Number Of Ingredients 9

a scant cup sliced almonds (3 1/2 ounces), toasted lightly
1/4 teaspoon salt
1 tablespoon unsalted butter
6 ounces fine-quality white chocolate, chopped
2 large eggs
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups chilled heavy cream

Steps:

Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.
In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.
In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.

Toasted Almond Semifreddo image

Provided by Tuck Burnette

Time 40m

Yield 1 13x9 pan, 10 serving(s)

Number Of Ingredients 10

6 large egg yolks
1 cup sugar
1/4 cup white corn syrup
1/4 teaspoon salt
3 tablespoons Amaretto
1/2 cup finely chopped toasted almond
2 cups heavy cream, cold
2 teaspoons vanilla
3 tablespoons finely chopped toasted almonds
2 ounces finely chopped chocolate (bittersweet or semisweet)

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.

Nutrition Facts : Calories 385.9, Fat 28.2, SaturatedFat 14.2, Cholesterol 175.9, Sodium 88.3, Carbohydrate 32, Fiber 2, Sugar 23, Protein 5.3