Crunchy Almond Semifreddo otherwise called Italian Semifreddo al Croccantino is a semi frozen dessert served in Italy. It is very similar to an small ice cream cake or parfait. Once refrigerated it will taste similar to an frozen mousse.
There are many different flavors of Semifreddo, but Crunchy Almond Semifreddo is my favorite. I first tried this delicious dessert while in culinary school in Tuscany. Chef Paolo Monti taught me how to make, and it my son’s favorite dessert! I love deserts, but like many of you out there, they do not love me. When I do indulge, I want the desert to be great and when it comes to Crunchy Almond Semifreddo I just can’t resist. There is something about the combination of the almond crackle with cream and chocolate sauce that is so decadent. It is absolutely one of my guilty pleasures!
This Crunchy Almond Semifreddo is ideal to serve at dinner parties as it can be prepared in advance. Your guests will be really love it and it’s really easy to make as it calls for only four ingredients. If you are going to serve it at a party, I recommend you transfer the contents of the ramekins or or pans to a cookie sheet and keep frozen until they are served as it can be a little tricky getting them out of some types of dishes!
I hope you will give this delicious dessert a try and that you enjoy every single bite of it just like I do!
Here are the steps to the Crunchy Almond Semifreddo:
This is what your almond sugar mixture will look like when it’s cooking. Be careful to use a medium flame and swirl the contents of the pan continuously to avoid burning the sugar.
After cooking, pour the mixture onto a sheet of wax paper. Once it has cooled, the mixture read to be cracked.
Ready to be processed!
All together now!
- 26 oz. Heavy Whipping Cream
- 8 ounces (200 g) of Sugar
- 8 oz. (200g) of Sugar
- 8 oz. of Raw Almonds
- Chocolate Sauce:
- 6 0z. (200g) Baker's Semi-Sweet Chocolate
- 6 oz. Heavy Whipping Cream
- Optional: Fresh Raspberries
- - Place sugar and almonds in a medium skillet pan and cook until sugar is melted and light brown in color. Swirl the pan while caramelizing the sugar being careful not to burn the mixture.
- - Cut a piece of Wax Paper and place on top of a cutting board. Pour the almond sugar mixture onto the sheet of parchment paper and let it cool.
- - Place another sheet of Wax Paper on top and crack the mixture into small pieces.
- - Transfer the pieces to a food processor and blend until it until fine.
- - Whip the Cream and Sugar until firm and fold in the almond crumble mixture. Reserve some of the almond sugar crumbles to serve on top of the semifreddo.
- - Fill individual ramekins or nonstick cupcake pans with the mixture, cover with aluminium foil and freeze for at least 3 hours. You could also use a nonstick loaf pan and serve as slices. If you don't have a nonstick loaf pan, line a regular 1.5 Quart loaf pan with wax paper and pour mixture into the pan. Cover with aluminum foil and freeze overnight.
- - Prepare the chocolate sauce by heating the cream and chocolate chunks together on a sauce pan at low temperature until the chocolate melts and the sauce becomes smooth.
- - To serve, unmold the semifreddo onto a serving platter. If using a loaf pan, remove any wax paper and slice. Top with the chocolate sauce and reserved almond crumbles. Add some fresh Raspberries or Strawberries to make it even better!