Italian Almond Semifreddo is a delicious and refined dessert, perfect for summer. Made with almond brittle, eggs, sugar, whipped cream, and dark chocolate, it's a simple, easy-to-make dessert perfect for a dinner with special guests, a treat for both adults and children.
The preparation is quick and easy: first, beat the egg yolks with the sugar, then add the sugar and water syrup, heated to 250°F/121°C, the brittle, finely chopped with a food processor, and the chopped dark chocolate. Finally, fold in the vanilla extract and lightly whipped fresh cream, mixing gently with an upward motion.
All that's left to do is transfer the mixture to a loaf cake mold greased with a drizzle of oil and place it in the freezer for at least 6 hours: the result is a fresh dessert with a super creamy consistency, which can be cut into slices right at the table and enjoyed garnished with a few pieces of brittle, crumbly meringues, or any other topping you like.
What's The Secret for a Perfect Almond Semifreddo?
For a flawless result, it's essential that the cream is chilled from the refrigerator; furthermore, it's important to use very fresh eggs, preferably from free-range hens.
Can I Make Individual Portions?
Of course! If you want to make the semifreddo even more spectacular, serve it in individual ramekins or ramekins.
Can I Make Almond Semifreddo Ahead of Time?
Of course you can! It will keep in the freezer for several weeks and will always be ready when needed.
Almond Semifreddo Variations
We decided to garnish the almond semifreddo with some meringues and a few pieces of almond brittle, but of course, you can customize it however you like: for example, a drizzle of melted dark chocolate would be perfect (which, freezing on contact with the semifreddo, will become a crunchy and super delicious layer).
You can use flaked almonds, dollops of whipped cream, a drizzle of caramel sauce, or sprinkle with crushed amaretti biscuits; the latter are also excellent for incorporating into the mixture, which can also be flavored with a drop of almond liqueur.
Storage Instructions
Almond semifreddo can be stored in the freezer, tightly covered with plastic wrap, for up to 3 months. We recommend leaving it at room temperature for about 30 minutes before enjoying, so it can soften slightly.
Ingredients
How to Make Italian Almond Semifreddo
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Collect the egg yolks in a bowl and beat them with an electric whisk together with 60g of sugar for a few minutes, until they are frothy.
Collect the egg yolks in a bowl and beat them with an electric whisk together with 60g of sugar for a few minutes, until they are frothy.
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Mix the water with the remaining 100g of sugar, then bring to the boil and wait until the sugar has completely dissolved. The resulting syrup will be ready when it reaches 250°F/121°C: at that point, pour it slowly, still hot, onto the egg yolk and sugar mixture.
Mix the water with the remaining 100g of sugar, then bring to the boil and wait until the sugar has completely dissolved. The resulting syrup will be ready when it reaches 250°F/121°C: at that point, pour it slowly, still hot, onto the egg yolk and sugar mixture.
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Work with electric whisks until the mixture is completely cold.
Work with electric whisks until the mixture is completely cold.
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Place the almond brittle in the bowl of a food processor and chop it finely.
Place the almond brittle in the bowl of a food processor and chop it finely.
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Transfer the chopped brittle into the egg yolk mixture.
Transfer the chopped brittle into the egg yolk mixture.
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Chop the dark chocolate, then add it to the rest of the ingredients and mix with a spatula, then flavor with a teaspoon of vanilla extract.
Chop the dark chocolate, then add it to the rest of the ingredients and mix with a spatula, then flavor with a teaspoon of vanilla extract.
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At this point, incorporate the whipped cream lightly separately with the electric whisk. Be careful to mix delicately, using a spatula with movements from the bottom up, so as not to deflate the mixture.
At this point, incorporate the whipped cream lightly separately with the electric whisk. Be careful to mix delicately, using a spatula with movements from the bottom up, so as not to deflate the mixture.
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Grease a loaf cake mould with a drop of seed oil, place a strip of baking paper in the centre, leaving the edges sticking out from the two short sides to facilitate the extraction of the semifreddo, then pour in the mixture and place it in the freezer for at least 6 hours.
Grease a loaf cake mould with a drop of seed oil, place a strip of baking paper in the centre, leaving the edges sticking out from the two short sides to facilitate the extraction of the semifreddo, then pour in the mixture and place it in the freezer for at least 6 hours.
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Once the necessary time has passed, remove the almond semifreddo from the mould and place it on a tray, then decorate it with some meringue and some chopped crunchy biscuits. Enjoy!
Once the necessary time has passed, remove the almond semifreddo from the mould and place it on a tray, then decorate it with some meringue and some chopped crunchy biscuits. Enjoy!
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