White Chocolate Toasted Almond Semifreddo

Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and light golden brown. Transfer to a plate and let cool slightly, then chop roughly.

Melt the butter in a small saucepan over low heat, add the toasted almonds and salt, and stir to coat. Remove from heat and set aside.

Chop the white chocolate into small, even pieces and place in a heatproof bowl set over a pot of barely simmering water (double boiler method). Stir occasionally until completely melted and smooth, then remove from heat.

Whisk the eggs and sugar together in a separate heatproof bowl over the same simmering water bath, whisking constantly, until the mixture is warm, pale, and reaches about 160°F on an instant-read thermometer (approximately 3–4 minutes).

Remove the egg mixture from the heat and continue whisking for 2–3 minutes until it cools slightly and reaches soft-peak stage. Stir in the vanilla and almond extract.

Fold the melted white chocolate gently into the egg mixture using a rubber spatula until no streaks remain. Fold in the buttered almonds, reserving a small handful for garnish if desired.

In a separate bowl, whip the chilled heavy cream to stiff peaks using an electric mixer or whisk. Gently fold the whipped cream into the chocolate-almond mixture in two additions until evenly combined.

Line a loaf pan or terrine with plastic wrap, allowing excess to hang over the sides. Pour the semifreddo mixture into the pan, smooth the top, and cover with the overhanging plastic wrap.

Freeze for at least 6 hours or overnight until firm. The semifreddo can be made up to 2 days ahead.

To serve, invert the semifreddo onto a chilled serving platter and remove the plastic wrap. Slice with a warm, damp knife between cuts, wiping the blade clean after each slice.

Garnish each slice with reserved toasted almonds and serve immediately on chilled plates.