Today's new comfort dessert is anything that combines salty and sweet. The Creamsicle-like semifreddo is delicious with the salty, nutty brittle. Keep in mind that the semifreddo needs to be frozen overnight.
Ingredients
Makes 8 servings
Brittle:
Semifreddo:
Sauce:
For brittle:
Step 1
Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15x10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD:Can be made 1 week ahead.Break brittle into irregular pieces and store in airtight container.
Step 2
Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.
For semifreddo:
Step 3
第9行x5x3-inch pl的金属块锅2层astic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
Step 4
Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.
Step 5
Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD:Can be made 2 days ahead.Keep frozen.
For sauce:
Step 6
Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD:Can be made 8 hours ahead.Cover and chill.
Step 7
反转semifreddo到盘上。移除塑料包装材料p. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate. Spoon tangerine sauce alongside semifreddo and serve.
Ingredient tip:
Step 8
Maldon sea salt has soft, pyramid-shaped crystals and a mild flavor. It's available at some specialty foods stores and from igourmet.com.
For best results, do not make this dessert more than two days ahead. The chopped brittle in the semifreddo will soften and may make the dessert too soft to slice.
How would you rate Tangerine Semifreddo with Salted Almond Brittle?
Leave a Review
Reviews (23)
Back to TopI loved the sauce; brittle was so so, and overall dessert sweetness overpowered all other tastes. It's been a long time since I threw out my dish yet here I am again. I guess my palate differs from other reviewers. I like my desserts to be less sweet and show off their delicate flavors. Anything above 20% sugar content is way too sweet for me; ideally 15-17%; this one has about 27%! I might try to lessen the sugar by a lot and see how it goes. Keeping the syrup though, might add some Grand Marnier to it. And, one more thing, it didn't fit into suggested pan, about 0.2-0.25 of the mixture was left over.
drunkencherry
New Jersey
8/11/2018
I made this for a christmas dessert for its refreshing flavor which it delivered. It does indeed taste like a creamsicle. I followed other reviews and only made half the brittle. It was certainly enough (and saved $ on the almonds), unless you really want 50/50 crunch in each bite. I did not add tangerine slices in the syrup, I didn't see how to remove the seeds in a pretty fashion. I also don't think it made any difference. This is a nice dessert, although it took awhile (for me) to prep. I put it in the freezer by 11am and it was ready from the freezer at 5pm. I might make it again - in the summer.
ayms
12/26/2013
I made this for Easter dinner's dessert. Other viewers are right, the brittle is way more than you need but it's so yummy I just served it as an extra. It's a little time comsuming as far as prep. The flavors are amazing though!
hbys
Phoenix
4/17/2013
Delicious recipe, can be simplified with a couple of changes. First of all, this makes far too much brittle, you only need about 1/4 of the recipe. Secondly, it is too much work to make your own almond brittle, next time I will purchase a ready made high quality equivalent at a proper confiserie. Finally, as recommended by previous reviewers, just mix in the brittle pieces in the mixture, then pour in the loaf pan, the layering is really not necessary and too much trouble. The sauce is exceptional, I will double it next time as this is a very large recipe, will easily serve 10 but there is not enough sauce for even 8 servings.
Anonymous
Montreal, Canada
3/24/2013
Have made this several times in the past two years, but only now am getting around to writing a review of it. This is a favorite make-ahead-to-impress-the-company dessert.
A couple notes: I only make a half batch of the brittle, and there's still quite a bit leftover. I pour the hot brittle onto a Silpat, sprinkle the flaked salt on top, cover it with a second Silpat, and roll it into a thin sheet with a rolling pin. You have to work very quickly, though, or the candy will harden into thick clumps (I like my brittle...well, brittle.)
Like a previous reviewer mentioned, there's no need to carefully layer the chopped brittle, just stir it in.
The recipe makes a huge amount of semifreddo. If you're concerned that keeping it for more than a couple of days in the freezer will make the brittle soften/dissolve, make it in two smaller pans, one with the brittle and one without - you can serve the second with crushed brittle and the tangerine sauce on top. Really, any way you put this together, it's pretty great.
masshomechef
Portland, ME
1/2/2013
Amazing dessert for company! It can be made ahead of time though I had it in the freezer by 8 am for a 7 pm dinner without problems. Recommendations-easily serves 20 by cutting each slice in half. Can also get 12 slices from the loaf-the pan does slightly overflow as described which makes a robust slice. Drizzling the sauce is better than trying to pool it--looks much better. The brittle-next time I will spread on 2 sheets (use silpat-very easy clean up) so that the brittle is thinner, then the broken pieces go into the layers better. 3/4 cup between layers leaves a lot left over, next time will divide and use more BUT save back a some large pieces to stick up in freddo for presentation height.
Anonymous
St. Louis
4/2/2012
脆性是amazing, I plan to make it for holiday gifts this year. As for the semifreddo, I made it first following to a "t". I thought it was too orangey/bitter, although my husband liked it. The second time I made it, I cut back on the zest to only 1 T and 2 tsp, and I found the flavor much smoother without the bitterness. Also, the first time we thought the brittle was a distraction and took away from the semifrddo, the 2nd time I chopped it much finer and probably used only 1/2 cup total. Well put by my stepson, "its good, but not one of the best desserts you've made." 4 forks on the brittle though
Anonymous
walker valley ny
11/7/2011
This was great and worth the time and effort. Made it in shooter glasses with the items layered. It looked fantastic.
lisamich1
Alberta, Canada
7/4/2011
每个人都对这道甜点大加赞赏。脆性是fabulous and makes tons. Worth the trouble. The semifreddo takes lots of bowls but so nice to have it in the freezer a day ahead of serving. The texture is divine and flavor light. Yum!
DeborahFlanagan
4/27/2011
Wonderful, light summery dessert. The best part is that there's a LOT of leftover brittle. I also used whole unblanched almonds. The temperatures were misleading for higher altitude cooking (even after making adjustments), but if you just cook the brittle until it's deep amber and the custard until it thickens enough to coat a spoon, everything works out fine.
Anonymous
Colorado Springs, CO
4/18/2011
Wow! This is truly delicous. The semifreddo is subtely flavored and contrasts so nicely with the reduction and brittle. I put it into 32 tiny martini glasses for a stunning presentation. Could not cover it, really, so good thing it was only in the freezer for 2 days, but it was a perfect make-ahead dessert. Don't worry if you can't find blanched almonds - I used natural ones that I toasted and they were delicious as well. This dessert makes an excellent impression.
hoosrmlkmk
Indiana
4/9/2011
OH MY!!! This is an amazing dessert! WOW! Absolutely rave reviews from everyone. The brittle is good on it's own,and definitely worth the effort. I added Grand Marnier to the sauce at the end of the cooking, and then because it was a little too sweet some extra tangelo juice. Yes, there are allot of dishes, but it is so worth it!!! I will definitely make this again and again. May try some variations too.
s4oaks
So. Calif.
5/9/2010
Delicious - a few steps, but easy to make. I used a regular loaf pan and two smaller loaf pans and I had enough for 16 people. I also left one of smaller loaf pans in the freezer for a few weeks and the brittle was still crunchy and the flavour was more concentrated.
vlreynolds
Toronto
2/3/2010
I am giving 4 forks for the Almond Brittle that was fantastic! The Semifredo itself, was good as well. I added vanilla bean to mine and it worked great. Not too sweet and very light texture. Will I make it again? The Brittle for sure. But, the Semifredo... with so many choices for great desserts...I doubt.
Anonymous
Beverly Hills, CA
1/13/2010
I give 4 forks for the Almond Brittle that is really fantastic! The Semifredo itself, was good as well. Not too sweet and very light texture. I added some vanilla bean to mine and worked really good. Will I make it again? The Brittle I will for sure. But, with so many choice of great desserts...I doubt.
Anonymous
Beverly Hills, CA
1/13/2010
