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1/2 cup sliced almonds
1 cup cold heavy cream
3 large egg yolks, at room temperature
1/4 cup honey
1/2 teaspoon almond extract
2 large egg whites, at room temperature
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cream of tartar
Line a 1-quart (4 x 9 x 2_-inch) loaf pan with plastic wrap
and place it in your freezer while you prepare the various
components of the semifreddo.
Place the almonds in a skillet set over medium-low heat and
toast, stirring frequently, until lightly browned and fragrant.
Set aside at room temperature to cool.
Beat the cream in a medium bowl with an electric mixer at
high speed until firm, light, airy, and smooth, but not buttery.
Set aside at room temperature.
Bring about 3 inches of water to a boil in a large saucepan
set over high heat. Reduce the heat so the water simmers gently.
Clean and dry the mixer's beaters. Place the egg yolks and
honey in a medium bowl that will fit securely over the saucepan
with the simmering water. Beat away from the heat until light
and thick, about 1 minute. Beat in the almond extract and
place the bowl over the pan with the simmering water. Continue
beating at medium speed for about 2 minutes, until the mixture
will mound slightly when you pick the beaters up out of it-that
is, the little dribblings from the beaters will form mounds
on top of the mixture. Remove the bowl from the heat (but
keep the water simmering); set the egg yolk mixture aside
at room temperature for 5 minutes.
Meanwhile, clean and dry the beaters again. Place the egg
whites, sugar, and salt in another medium bowl, set it securely
over the pan with the simmering water, and beat at medium
speed until light, fluffy, and shiny, scraping the sides of
the bowl occasionally with a clean, dry rubber spatula, about
4 minutes. Remove the bowl from the heat (you can turn off
the heat under the saucepan) and beat until about room temperature,
about 2 more minutes.
Working efficiently, fold about half the egg-white mixture
into the egg-yolk mixture with a rubber spatula until smooth,
then fold in the remaining egg-white mixture. Fold in the
toasted almonds, then the whipped cream, using large, gentle
arcs so as not to deflate the mixture-however, there should
be no white streaks visible when you're finished.
Remove the prepared pan from the freezer and pour in the
mixture, spreading it out evenly in the pan with a rubber
spatula without pressing down. Freeze until well chilled and
firm enough to cut into slices, if still soft and creamy,
about 6 to 8 hours. Cover the pan tightly with plastic wrap
and store in your freezer for up to 2 weeks.
To serve, turn the loaf pan upside-down onto a cutting board
or serving platter; wiggle the pan from the side to side,
holding onto the plastic wrap to release the semifreddo. Take
care-it's soft and you don't want to smoosh it. Remove the
loaf pan and the plastic wrap, then slice the semifreddo into
pieces about 1-inch thick.
Makes 8 servings
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