Best 2 White Chocolate Semifreddo Recipes

WHITE CHOCOLATE TOASTED ALMOND SEMIFREDDO

Steps:

• Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 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 safely) 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 and serve with Lemon Rhubarb Cake Roll.

WHITE-CHOCOLATE SEMIFREDDO

Steps:

• Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
• Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
• Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
• Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
• If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.