Ingredients
ALMOND BRITTLE
200 gr
FRESH WHIPPING CREAM
400ml
YOLKS
3
WATERFALL
90ml
CASTER SUGAR
160 gr
70% DARK CHOCOLATE
50 gr
VANILLA EXTRACT
1 Teaspoon
TO DECORATE
MERINGUES (OPTIONAL)
to taste
ALMOND BRITTLE
to taste
YOU ALSO NEED IT
SEED OIL
to taste
The almond semifreddo is a greedy and refined spoon dessert, perfect for the summer season. It is prepared with almond brittle, eggs, sugar, whipped cream and dark chocolate: in just a few steps you will have an ideal dessert to offer at the end of a dinner with special guests, and which will delight adults and children alike.

The execution is easy and quick: first the egg yolks are mixed with the sugar, then the water and sugar syrup are added, brought to a temperature of 121 °C, the crunchy finely chopped with the help of a kitchen mixer , and the chopped dark chocolate; Finally, add the vanilla extract and the lightly whipped fresh cream, mixing delicately and with movements from bottom to top.

All that remains is to transfer the mixture into a plumcake mold greased with a drop of oil and place everything in the freezer for at least 6 hours: the result is a fresh dessert with a super creamy consistency, to be cut into slices directly on the table and enjoyed garnished with a few pieces of crunchy, crumbly meringues or any other topping you like.

For an impeccable result, it is essential that the cream is very cold in the refrigerator; furthermore, it is important to use very fresh eggs, preferably from free-range hens. If you want to make the semifreddo even more spectacular, distribute it in single-portion cocottes or baking cups. You can also make it in advance: it will keep in the freezer for several weeks and will always be ready when needed.

Find out how to prepare almond semifreddo by following the step-by-step procedure and advice. If you liked this recipe, also try the coffee semifreddo, the chocolate one and the cherry version.

How to prepare almond semifreddo
Step 1
Collect the egg yolks in a bowl and work them with an electric whisk together with 60 g of sugar for a few minutes, until they are frothy 1.

Step 2
Mix the water with the remaining 100g of sugar, then bring to the heat and wait for the sugar to dissolve completely. The syrup obtained will be ready when it reaches 121 °C: at that point, pour it slowly, while still hot, onto the egg yolk and sugar mixture 2.

Step 3
Work with the electric whisk 3 until the mixture is completely cold.

Step 4
Insert the almond brittle into the bowl of the kitchen mixer and chop it finely 4.

Step 5
Transfer the chopped brittle to the egg yolk mixture 5.

Step 6
Chop the dark chocolate, then add it to the rest of the ingredients 6 and mix with a spatula, then flavor with a teaspoon of vanilla extract.

Step 7
At this point, incorporate the whipped cream slightly separately with the electric whisk 7. Take care to mix delicately, using a spatula with movements from bottom to top, so as not to dismantle the mixture.

Step 8
Grease a plum cake mold 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 8 and place it in the freezer for at least 6 hours.

Step 9
Once the necessary time has passed, remove the almond semifreddo from the mold and place it on a tray, then decorate it with some meringue and chopped crunchy 9