Crunchy Almond Semifreddo

For the Praline-

125g almonds
75g sugar
Oil

For the Semifreddo-

500ml double cream
2 large eggs
3 large egg whites
100g sifted icing sugar
1 Tbsp. cherry syrup, optional

Instructions-

• Add the almonds to a bowl and cover with water.  After 10 minutes, drain the almonds.

• Add the sugar to a pan and heat on low heat until the sugar has all almost melted and the syrup has turned golden brown.
• Add the almonds and stir until all the sugar has melted.
• Pour onto a lightly oiled baking sheet.

• When cool, break into pieces by hand, in a food processor or by knife.  I did it by knife so that I could manipulate the texture I wanted to achieve.

• Whip the cream until thick.

• Whip the egg yolks with 25g of icing sugar until thick and pale in colour.

• Beat the egg whites until stiff peaks form, add the remaining 75g of icing sugar and beat until the mixture stands in stiff peaks.
• Fold the yolks into the cream.
• Fold the egg whites into the cream.
• Fold in the praline and cherry syrup, if using any.  I've used Disaronno on mine.

• Line a loaf tin, or any tin you have, with cling film  Make sure you have enough cling film hanging from the edges as it will need to cover the top of the tin as well.

• Spoon in the mixture, especially around the corners if using a loaf tin, level and cover with cling film.
• Freeze for at least 7 hours.  Overnight is desirable.
• When ready to serve, leave to stand for a few minutes before turning it out of the mould.
• Cut out in portions and serve with caramel or any sauce of your choice. I served mine with caramel sauce.
• Enjoy.