View source for White Chocolate Toasted Almond Semifreddo

==Description==
This is a type of mousse.
* Serves 6 to 8.

==Ingredients==
* a scant cup sliced [[almonds]] (3½ ounces), toasted lightly
* ¼ teaspoon [[salt]]
* 1 tablespoon [[unsalted butter]]
* 6 ounces fine-quality [[white chocolate]], chopped
* 2 large [[egg]]s
* ⅓ cup [[sugar]]
* 1 teaspoon [[vanilla]]
* ¼ teaspoon [[almond extract]]
* 1½ cups chilled [[heavy cream]] 

==Procedures==
# Line a metal loaf pan, 8½ by 4½ by 2½ inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
# In a skillet cook [[almond]]s with [[salt]] in [[butter]] over moderately low heat, stirring, until [[almond]]s are coated well, about 1 minute.
# Chill [[almond]]s until cold.
# In a metal bowl set over a pan of hot but not simmering [[water]] melt [[chocolate]], stirring occasionally, and remove bowl from heat.
# In another metal bowl beat [[egg]]s with [[granulated sugar|sugar]] to combine.
# Set bowl over a pan of simmering [[water]] and beat until thick and pale and mixture registers 140°F on an instant-read thermometer.
# Continue beating over simmering [[water]] 3 minutes (for [[egg]] safety) and remove from heat.
# Beat in [[chocolate]], [[vanilla]], and [[almond extract]].
# In another bowl beat [[cream]] until it just holds stiff peaks and fold into [[egg]] mixture gently but thoroughly.
# Fold in [[almond]]s and pour mixture into prepared pan.
# Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
# Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices.
# Cut slices crosswise into thirds.

[[Category:Italian cuisine]]
[[Category:Dessert Recipes]]
[[Category:Almond Recipes]]
[[Category:Frozen dessert Recipes]]
[[Category:Heavy cream Recipes]]
[[Category:White chocolate Recipes]]
[[Category:Egg Recipes]]