This is a type of mousse.
- Serves 6 to 8.
- 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 eggs
- ⅓ cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1½ cups chilled heavy cream
- 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 almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute.
- Chill almonds 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 eggs with 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 almonds 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.