Semifreddo with Caramelized Almonds and Cinnamon Sauce

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

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 - 17 fl oz
Raw cane sugar - 11.5 oz
Brandy - 1 fl oz
Ground Nutmeg - a pinch
Ground Cinnamon - 1¼ teaspoons
Chopped almonds - 2.6 oz
Sugar - 3.5 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.