Almond Semifreddo with White Chocolate and Redcurrant Sauce

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Ingredients

Serves 6

4/5 cup (125 g) almonds
4/5 cup (175 g) superfine sugar
2 tbsp water
½ pint (275 ml) heavy whipping cream
3 large egg whites
1 punnet redcurrants

Sauce

2¼ cups (250 g) fresh redcurrants
12 oz (350 g) white chocolate
½ grated tonka bean

Preparation

To prepare the ingredients

Preheat the oven to 425°F (220°C)
Pour the heavy whipping cream into a bowl and put it in the freezer
Spread the almonds out on a baking tray and toast them in the oven for 4 minutes
Remove from the oven and let them cool down on a plate, and then crush them roughly

Preparation

Bring half of the sugar and the water to the boil in a saucepan on medium heat. Cook for 4-5 minutes to obtain a dark caramel
Remove the pan from the heat, immediately pour in the almonds and stir well with a wooden spoon
Spread the caramel out on a well-oiled, metal baking sheet, marble baking slab or non-stick baking sheet. Let it cool down and harden, then break the caramel into small pieces and blend them coarsely in a food processor
Take the cream out of the freezer and whisk it until stiff. Refrigerate
Whip the egg whites into very stiff peaks in a bowl, and then pour in the rest of the sugar and whisk in well
Add the crushed caramel, whipped cream and redcurrants
Stir with a spatula, pour into glasses until ¾ full or into an ice cream tub covered with plastic wrap
Leave in the freezer for 2 hours
During this time, make the chocolate sauce
Melt the chocolate in a bain-marie and add the grated tonka bean and the redcurrants
Stir and refrigerate for one hour
When you are ready to serve, pour the sauce onto the semifreddo in the glasses, or place slices of semifreddo on plates or in bowls and cover with sauce.

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