Tangerine Semifreddo with Salted Almond Brittle

Vegetarian
Gluten Free
Health score
5%
Tangerine Semifreddo with Salted Almond Brittle
45 min.
8
728kcal

Suggestions


Indulge in the delightful flavors of our Tangerine Semifreddo with Salted Almond Brittle, a dessert that perfectly balances creamy sweetness with a satisfying crunch. This vegetarian and gluten-free treat is not only a feast for the taste buds but also a visual delight, making it an ideal centerpiece for any gathering.

Imagine a luscious semifreddo, made with fresh tangerine juice and zest, enveloped in a cloud of whipped cream and egg whites, creating a light yet rich texture that melts in your mouth. The addition of salted almond brittle adds a delightful contrast, with its caramelized sweetness and nutty crunch, elevating this dessert to a whole new level of sophistication.

Ready in just 45 minutes, this recipe serves eight, making it perfect for sharing with family and friends. Whether you're celebrating a special occasion or simply treating yourself, this semifreddo is sure to impress. The vibrant tangerine sauce drizzled over each slice adds a refreshing touch, making every bite a burst of citrusy goodness.

Prepare to wow your guests with this elegant dessert that combines simplicity with gourmet flair. With its stunning presentation and irresistible flavors, the Tangerine Semifreddo with Salted Almond Brittle is a must-try for any dessert lover!

Ingredients

  • 0.5 teaspoon baking soda 
  • cups blanched almonds and whole toasted coarsely chopped
  • cup plus light
  • large eggs separated
  • cups cup heavy whipping cream chilled
  • tablespoons honey 
  • 0.3 teaspoon salt 
  • teaspoon sea salt flaked (such as Maldon)
  • cup sugar divided
  • tablespoons 1 tangerine finely grated
  • cup tangerine juice fresh
  •  1 tangerine separated peeled
  • tablespoons butter unsalted divided ()
  • cup water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • knife
  • whisk
  • plastic wrap
  • loaf pan
  • hand mixer
  • kitchen thermometer
  • spatula

Directions

  1. Coat large rimmed baking sheetwith 1 tablespoon butter.
  2. Combine sugar,corn syrup, 1 cup water, and 1/4 teaspoonsalt in heavy large saucepan. Stir overmedium heat until sugar dissolves. Attachcandy thermometer to side of pan. Increaseheat to medium-high and bring to boil. Boilwithout stirring until mixture turns amberand thermometer registers 330°F to 340°F,about 10 minutes.
  3. Remove from heat;immediately stir in remaining 1 tablespoonbutter, then almonds and baking soda(mixture will bubble). Working quickly, pourmixture out onto prepared baking sheet.Using offset metal spatula, quickly spreadmixture into irregular 15x10-inch rectangle.
  4. Sprinkle 1 teaspoon sea salt evenly overbrittle. Cool brittle completely at roomtemperature until firm, about 2 hours.DO AHEAD: Can be made 1 week ahead.Break brittle into irregular pieces and storein airtight container.
  5. Coarsely chop enough brittle tomeasure 1 1/2 cups; store in airtight containerwhile making semifreddo mixture.
  6. Line 9x5x3-inch metalloaf pan with 2 layers of plastic wrap,leaving generous overhang on all sides. Filllarge bowl with ice cubes and water.
  7. Whiskegg yolks, 1/2 cup sugar, tangerine juice,and tangerine peel in medium metal bowl.Set bowl with yolk mixture over saucepanof simmering water.
  8. Whisk constantlyuntil mixture thickens and instant-readthermometer inserted into mixture registers160&Deg;F, about 3 minutes.
  9. Remove bowl fromover hot water and set over bowl with icewater. Using electric mixer, beat mixtureuntil thick and cool, about 3 minutes.
  10. Remove bowl from over ice water.
  11. Beat cream in another large bowl untilpeaks form; set aside. Using clean drybeaters, beat egg whites in another largebowl until soft peaks form. Gradually add1/2 cup sugar, 1 tablespoon at a time,and beat until stiff but not dry. Fold 1/3 ofegg whites into yolk mixture to lighten.Fold in remaining whites in 2 additions.Fold in whipped cream in 2 additions untiljust incorporated.
  12. Spread 1/3 of semifreddo mixture (about3 cups) evenly in loaf pan.
  13. Sprinkle 3/4 cupchopped brittle evenly over. Repeat layeringwith half of remaining semifreddo mixture;sprinkle remaining 3/4 cup brittle over, thenspread remaining semifreddo mixture over(loaf pan will be very full and mixture willextend slightly over top of pan). Fold plasticwrap overhang over semifreddo to cover.Freeze overnight. DO AHEAD: Can be made2 days ahead. Keep frozen.
  14. Bring tangerine juice andhoney to boil in heavy small saucepan overmedium-high heat, stirring occasionally.Boil until mixture is syrupy and reducedto generous 1/3 cup, stirring often, about 10minutes.
  15. Transfer to bowl; cool completely.Stir in tangerine segments. DO AHEAD: Canbe made 8 hours ahead. Cover and chill.
  16. Invert semifreddo onto platter.
  17. Removeplastic wrap. Dip large knife into hot water,wipe dry, then cut semifreddo crosswiseinto 1-inch-thick slices, dipping knife intowater and wiping dry as needed.
  18. Place1 slice on each plate. Spoon tangerine saucealongside semifreddo and serve.
  19. Maldon sea salt has soft,pyramid-shaped crystals and a mild flavor.It's available at some specialty foods storesand from igourmet.com.
  20. For best results,do not make this dessert more than twodays ahead. The chopped brittle in thesemifreddo will soften and may make thedessert too soft to slice.

Nutrition Facts

Calories728kcal
Protein6.75%
Fat51.86%
Carbs41.39%

Properties

Glycemic Index
28.17
Glycemic Load
28.23
Inflammation Score
-8
Nutrition Score
17.163043364235%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
9.07mg
Naringenin
5.2mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:727.85kcal
36.39%
Fat:44.08g
67.81%
Saturated Fat:17.72g
110.76%
Carbohydrates:79.18g
26.39%
Net Carbohydrates:75.15g
27.33%
Sugar:73.41g
81.57%
Cholesterol:191.01mg
63.67%
Sodium:528.15mg
22.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.9g
25.8%
Vitamin E:8.51mg
56.76%
Manganese:0.62mg
30.95%
Vitamin A:1535.98IU
30.72%
Vitamin B2:0.51mg
29.89%
Vitamin C:22.2mg
26.9%
Phosphorus:261.61mg
26.16%
Magnesium:100.76mg
25.19%
Copper:0.39mg
19.35%
Selenium:12.98µg
18.55%
Calcium:161.78mg
16.18%
Fiber:4.02g
16.1%
Potassium:444.29mg
12.69%
Zinc:1.73mg
11.5%
Vitamin D:1.63µg
10.86%
Folate:41.77µg
10.44%
Vitamin B1:0.15mg
10.31%
Iron:1.8mg
10.02%
Vitamin B5:0.88mg
8.78%
Vitamin B6:0.16mg
8.07%
Vitamin B3:1.37mg
6.87%
Vitamin B12:0.38µg
6.32%
Vitamin K:2.24µg
2.14%
Source:Epicurious