INGREDIENTS

INSTRUCTIONS

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
140F. 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.
Serves 6 to 8.
Gourmet April 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”