Italy
Semifreddo alle mandorle
Half frozen mousse with crunchy almond brittle. Ice cream texture without an ice cream machine.
40 minTime
5 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 40 minutes come after.
Make it your way
Grandma's wayAlmond brittle semifreddo.
The original307kcalsame
5 gproteinsame
2 gfibresame
40minutessame
Semifreddo al croccante.
Per serving, worked out from the ingredient table.
Ingredients
Method
4 steps- 1Melt 50 g sugar to amber caramel, stir in almonds, spread on a tray, cool and crush.
- 2Whisk eggs with remaining sugar over simmering water until thick, pale and hot. Whisk off the heat until cool.
- 3Whip cream to soft peaks with vanilla; fold into the egg foam with most of the brittle.
- 4Pour into a lined loaf tin and freeze 6 hours. Slice with a hot knife and drizzle with chocolate.
Serve it like this
Slice with a hot knife onto chilled plates, add a chocolate drizzle and extra brittle. Serve at once.