Almond semifreddo
Almond semifreddo is an elegant Italian semi-frozen dessert featuring a velvety cream base packed with crunchy almond praline. Drizzled with a luscious cherry syrup, it offers a sophisticated contrast of textures and flavors. Let it stand at room temperature for a few minutes before slicing to achieve the perfect creamy consistency.
Ingredients
- Olive Oil5 ml
- Double cream400 ml
- Egg2 ცალი
- Vodka30 ml
- Cherry syrup15 ml
Instructions
5 steps- 1
For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces.
- 2
Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture.
- 3
For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks.
- 4
Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using.
- 5
Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving.
Nutrition
1 serving ≈ 117 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes