Name: Tangerine Semifreddo with Salted Almond Brittle
Yield: Makes 8 servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter, divided; 2 cups sugar; 1 cup light corn syrup; 1 cup water; 1/4 teaspoon salt; 2 cups blanched whole almonds, toasted , coarsely chopped; 1/2 teaspoon baking soda; 1 teaspoon flaked sea salt (such as Maldon); 5 large eggs, separated; 1 cup sugar, divided; 1/4 cup fresh tangerine juice or tangelo juice; 2 tablespoons finely grated tangerine peel or tangelo peel; 2 cups chilled heavy whipping cream; 1 cup fresh tangerine juice or tangelo juice; 2 tablespoons honey; 4 tangerines or 3 tangelos, peeled, separated into segments

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Tangerine Semifreddo with Salted Almond BrittleKana Okada

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.

Test-kitchen:

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.

Recipe notes

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