Semifreddo with caramelized almonds and cinnamon sauce
5 servings
360 minutes
Semifreddo with caramelized almonds and cinnamon sauce is a delicate and exquisite dessert from Italian culinary traditions. Its name translates to 'half-frozen,' reflecting its unique texture – something between ice cream and mousse. The velvety creamy base harmonizes with crunchy caramelized almond flakes, creating a rich flavor contrast. The aroma of cinnamon adds warmth and depth to the taste, making the dessert particularly cozy on cool evenings. Semifreddo can be served on special occasions – as an elegant treat on festive tables or simply as a sweet indulgence for the soul. It pairs perfectly with cinnamon sauce, adding noble sweetness and spice. Each bite is a play of textures and flavors, creating an unforgettable gastronomic pleasure.
1
For caramelized almonds, combine regular sugar, 40 ml of water, and almond flakes in a non-stick pan. Place over medium heat and cook while stirring constantly to avoid burning. Cook until the water completely evaporates and a sugar crust forms on the flakes. Reduce the heat and roast the nuts until the sugar turns into caramel. Stir the nuts to ensure the caramel evenly coats them all. Do not overcook; remove from heat and sprinkle the almonds with 1/4 teaspoon of ground cinnamon and sea salt. Mix well, transfer to baking paper, and let cool.
- Sugar: 100 g
- Almond flakes: 75 g
- Ground cinnamon: 1.3 teaspoon
- Sea salt: 0.3 teaspoon
2
For the sauce, combine 200 grams of cane sugar and flour in a saucepan, add 1 cup of hot water, place over medium heat, and cook for 5 minutes until slightly thickened. Add butter and cook for another 5-6 minutes. Remove from heat, stir in 3/4 teaspoon of ground cinnamon, and cool. Store the sauce in a jar or airtight container. Before use, lightly whisk the sauce with a fork for shine.
- Cane sugar: 325 g
- Wheat flour: 1 tablespoon
- Butter: 2 tablespoons
- Ground cinnamon: 1.3 teaspoon
3
For the semifreddo, separate the egg whites from the yolks and beat the yolks with 125 grams of cane sugar in a water bath until fully dissolved. Add cognac and beat again until thickened. Add nutmeg and 1/4 teaspoon of ground cinnamon. Remove from heat and continue to whip the cream until completely cooled. Whip cold cream until it holds its shape separately. Gently fold the thick yolk cream into the whipped cream gradually without disturbing its structure. Add caramelized almond flakes and mix carefully with the cream mixture. Line a 24x10 cm loaf pan with plastic wrap so that it covers both the bottom and sides generously. Pour the semifreddo into the mold, smooth its surface, cover with wrap on top, and place in the freezer overnight.
- Egg yolk: 5 piece
- Cane sugar: 325 g
- Cognac: 40 ml
- Ground nutmeg: pinch
- Ground cinnamon: 1.3 teaspoon
- Cream 33%: 500 ml
- Almond flakes: 75 g
4
Cut the semifreddo into portions with a knife dipped in warm water and serve with cinnamon sauce.