Almond semifreddo Recipe
- 125g/4½oz blanched almonds
- 75g/3oz granulated sugar
- olive oil, for oiling
- 600ml/1 pint double cream
- 2 free-range eggs, separated
- 100g/3½oz icing sugar, sifted
- 2 tbsp vodka
- 1 tbsp cherry syrup (optional)
- For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces.
- Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture.
- For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks.
- Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using.
- Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving.
