Ingredients

• 125g/4½oz blanched almonds
• 75g/3oz granulated sugar
• olive oil
• for oiling
• 600ml/1 pint double cream
• 2 free-range eggs
• separated
• 100g/3½oz icing sugar
• sifted
• 2 tbsp vodka
• 1 tbsp cherry syrup (optional)

Directions

• For the praline
• toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and
• when cool
• break into pieces.
• Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture.
• For the semifreddo
• whip the cream until thick
• then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form
• and add the rest of the icing sugar
• beating until the mixture stands in stiff peaks.
• Fold the yolks into the cream
• then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using.
• Line a small loaf tin with cling film. Spoon in the cream mixture
• level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving.