Celestial Almond Semifreddo

Allergens

Nuts

Ingredients

• 1 cup raw almonds, 1 cup Medjool dates, pitted, 1/2 cup unsweetened cocoa powder, 6 large egg whites, 4 large egg yolks, 1/2 teaspoon pure almond extract, 1/4 teaspoon sea salt, 1/4 cup granulated sugar substitute

Instructions

1. Line an 8x4 inch loaf pan with plastic wrap, leaving overhang for easy removal. In a food processor, pulse almonds until coarsely chopped. Add dates and process until a dough forms. Transfer to the prepared pan and press into an even layer. Freeze while preparing semifreddo mixture.
2. In a large bowl, whisk together egg whites, egg yolks, and sugar substitute until pale and thick.
3. In another bowl, combine cocoa powder, almond extract, and sea salt.
4. Gently fold the cocoa mixture into the egg white mixture until combined. Pour over the crust in the pan and smooth the top.
5. Freeze until firm, about 6 hours or overnight.

Chef’s Insight

The contrast between the crunchy almond base and the creamy semifreddo creates a delightful texture experience.

Notes

This dessert can be prepared up to 2 days ahead.