Semifreddo with Caramelized Almonds and Cinnamon Sauce
Baking and Desserts • European
Description
Do not leave the semifreddo mold at room temperature for long; immediately return it to the freezer: this is a quickly melting ice cream.
Ingredients
- 33% Cream 15 fl oz
- Raw cane sugar 10 oz
- Brandy 0 fl oz
- Ground Nutmeg a pinch
- Ground Cinnamon 1¼ teaspoons
- Chopped almonds 5 oz
- Sugar 5 oz
- Ocean salt ¼ teaspoon
- Wheat Flour 1 tablespoon
- Butter 2 tablespoons
- Egg white 5 pieces
Step-by-Step Guide
Step 1
For the caramelized almonds, combine regular sugar, 40 ml of water, and almond flakes in a non-stick skillet. Place over medium heat and cook, stirring constantly to avoid burning. Cook until the water has completely evaporated and a sugar crust forms on the flakes. Reduce the heat and fry the nuts until the sugar turns into caramel. Stir the nuts, ensuring the caramel evenly coats them all. Do not overcook; remove from heat and sprinkle the almonds with ¼ teaspoon of ground cinnamon and sea salt. Mix well, transfer to baking paper, and let cool.
Step 2
For the sauce, combine 200 grams of cane sugar and flour in a saucepan, add 1 cup of hot water, place over medium heat, and cook for 5 minutes until slightly thickened. Add butter and cook for another 5–6 minutes. Remove from heat, stir in ¾ teaspoon of ground cinnamon, and let cool. Store the sauce in a jar or airtight container. Before using, lightly whisk the sauce with a fork for shine.
Step 3
For the semifreddo, separate the egg whites from the yolks. Whisk the yolks with 125 grams of cane sugar in a double boiler until fully dissolved. Add the brandy and whisk again until thickened. Add nutmeg and ¼ teaspoon of ground cinnamon. Remove from heat and continue whisking the mixture until completely cool. In a separate bowl, whip the cold cream until it holds its shape. Gently and gradually fold the thick yolk mixture into the whipped cream, mixing from top to bottom without deflating the whipped cream. Add the caramelized almond flakes and gently fold them into the cream mixture as well. Line a 24x10 cm loaf pan with plastic wrap, ensuring it covers the bottom and sides generously. Pour the semifreddo into the mold, smooth the surface, cover with plastic wrap, and place in the freezer overnight.
Step 4
Cut the semifreddo into portions with a knife dipped in warm water and serve with the cinnamon sauce.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!