The Ultimate Espresso Toasted Almond Semifreddo Recipe

Method

1. Toast the almonds: Place the slivered almonds in a dry skillet over medium heat. Stir frequently for 5-7 minutes until they are fragrant and a deep golden brown. Remove from heat immediately and set aside to cool completely.

2. Prepare the pan: Lightly grease a 9x5 inch loaf pan and line it with plastic wrap, leaving plenty of overhang on all sides so you can easily pull the semifreddo out later.

3. Create the espresso base: In a large heatproof bowl set over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water), whisk the egg yolks and sugar together. Continue whisking for about 5-8 minutes until the mixture is thick, pale, and doubled in volume. Stir in the espresso powder and salt until fully dissolved. Remove from heat and let cool to room temperature.

4. Whip the cream: In a separate chilled bowl, whip the heavy cream and vanilla extract until you reach soft peaks. You want it fluffy but still a little pillowy, not stiff like butter.

5. Fold it together: Gently fold about a third of the whipped cream into the cooled espresso-yolk mixture to lighten it. Then, fold in the remaining cream and about 3/4 of the toasted almonds. Be gentle to keep the air in the mixture.

6. Freeze: Pour the mixture into the prepared loaf pan. Smooth the top with a spatula and sprinkle the remaining almonds over the top. Cover with the overhanging plastic wrap and freeze for at least 6 hours, or ideally overnight.

7. Serve: To serve, lift the semifreddo out of the pan using the plastic wrap. Let it sit at room temperature for 5-10 minutes to soften slightly, then slice into thick slabs.

Notes

Questions