Almond Semifreddo

Ingredient:
100g Almond Flake
150g Sugar
7 Large egg yolks
500ml Pure cream

Caramel:
150g Sugar
50ml Water

1.Put almond flake into a fry pan to fry until fragrance.
2.Prepare caramel
a. Combine water & sugar in a sauce pan with high heat
b. Keep “rotating” the sauce pan when brown colour start to coming out from the side of the sauce pan
c.Keep “rotating until the caramel becoming light yellow colour, then switch off the fire
d.Keep “rotating” until the whole pot becomes golden colour
3.Combine 1 into 2, stir thoroughly
4.Spread 3 thinly onto a baking paper for cool down (approx. 15mins)
5.Break 4 into small sizes (as desire)
6.Beat sugar and egg yolks into thick and light yellow colour mixture. (similar to mayo texture)
7.Beat the pure cream until stand
8.Combine 5 and 6
9.Fold 8 into 7
10.Place mixture into container, put into freezer for over night then serve.

So I found this recipe from CBC Bakery, it's one of the cake's that pure fattening with icecream like texture, something my dh would surely enjoy.

Will try this out asap sometime this week!