Brittle2 cups sugar1 cup corn syrup1/4 teaspoon salt1 cup water1 tablespoon butter2 cups blanched almonds, toasted and coarsely chopped½ teaspoon baking sodaUnsalted butter for coating the panFlake salt, to taste
Semifreddo5 large eggs, separated2 tablespoons fresh grated tangerine zest1 cup sugar2 cups heavy cream
Tangerine Sauce3 tangerines, peeled and separated into sections1 cup freshly squeezed tangerine juice2 tablespoons honey
Line 9x5x3-inch metal loaf pan with 2 layers of plastic 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 degrees 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.
In a medium sized heavy-bottom saucepan, combine the sugar, honey, salt and water. Stir with a wooden spoon until the sugar has dissolved. Bring to a boil and continue to cook undisturbed until mixture reaches 310°F on a candy thermometer. Remove from heat and carefully stir in the butter, almonds and baking soda.Quickly pour onto a well-buttered baking sheet and smooth into a thin layer with spatula. Immediately sprinkle with flake salt. Let cool completely.
When the brittle has cooled and is hard, coarsely chop 1 1/2 cups of the brittle for layering in the semifreddo. Save the remaining brittle in an air-tight container for another use or just to enjoy.In an electric mixer, beat the egg yolks, tangerine zest and ½ cup of the sugar until the mixture is a stiff ribbon. In another bowl, with a clean beater, beat the egg whites until soft peaks are formed. Add the remaining ½ cup sugar and continue to whisk until stiff peaks are formed. Finally, beat the heavy cream in a third bowl until stiff peaks form. Gently fold the egg yolk mixture into the egg whites. Fold in the heavy cream.
Spoon one-third of the egg/cream mixture in the prepared pan. Spread to distribute evenly. Distribute half of the almond brittle mixture evenly over the egg/cream mixture. Repeat with the egg/cream mixture and then the almond brittle mixture. Finally top with the egg cream mixture. Smooth the top with a spatula. Cover with plastic and freeze for several hours or overnight.
With your fingers, remove as much pith from the tangerines sections as possible. Bring a pot of water to a boil. Add the tangerine sections and boil gently 20 seconds. Drain and cool. Combine the tangerine juice and honey, in a saucepan over medium-high heat and stir well. Heat the mixture just until it starts to thicken and is reduced to ½ cup, about 10 to 12 minutes. Let cool completely and add the tangerine sections.
To serve, invert the semifreddo onto a platter. Remove the plastic wrap. With a warm slicing knife, cut the semifreddo into 1-inch thick slices and place on a plate. Spoon a few of the tangerine sections and a tablespoon of the sauce around the side and serve immediately.
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