White Chocolate Toasted Almond Semifreddo

==Description==
This is a type of mousse.
* Serves 6 to 8.
==Ingredients==
* a scant cup sliced almonds (3½ ounces), toasted lightly
* ¼ teaspoon salt
* 1 tablespoon unsalted butter
* 6 ounces fine-quality white chocolate, chopped
* 2 large eggs
* ⅓ cup sugar
* 1 teaspoon vanilla
* ¼ teaspoon almond extract
* 1½ cups chilled heavy cream
==Directions==
# Line a metal loaf pan, 8½ by 4½ by 2½ 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 140°F on an instant-read thermometer.
# Continue beating over simmering water 3 minutes (for egg safety) 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.
Category:Italian Desserts
Category:Almond Recipes
Category:Frozen dessert Recipes
Category:Heavy cream Recipes
Category:White chocolate Recipes
Category:Egg Recipes