Almond Semifreddo w/ Strawberry Rhubarb Compote
Memorial Day weekend might be wrapping up but that means summer has officially arrived. And it’s a short work week so we’ve got that goin’ for us!
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Cooking tools:
- Stand mixer
- Food processor
- Candy thermometer
- Loaf pan
- Whisk
- Parchment paper
- Saucepan
- Stove
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Refrigerator
- Freezer
- Plastic wrap
Ingredients
- 2 cups heavy cream
- 1 cup sliced almonds, lightly toasted
- ¼ cup sugar
- ½ cup (4oz) almond paste
- ½ tsp kosher salt
- 1 egg
- 2 egg yolks
- 1 tsp vanilla
- ½ cup sugar
- 2 tbl water
- ½ lb rhubarb, cut into ½ inch pieces
- ½ lb strawberries, hulled and quartered
- juice of 1 lemon
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