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Clemengold and Salted Almond Brittle Semifreddo

Citrus and Salted Almond Brittle Semifreddo


Sublime citrus flavoured semifreddo with the added crunch from salted almond brittle - yum!

  • Yields: 6-7 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 0 mins
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Salted Almond Brittle
1 C (100 g) raw whole almonds, skinned and roughly chopped
½ C (125 ml) sugar
¼ C (60 ml) water
1 tsp (5 ml) Maldon salt

2 C (500 ml) cream
1 tsp (5 ml) vanilla extract
¾ tin condensed milk
zest and juice of 2 citrus fruits (ClemenGolds or oranges etc)
2 Tbsp (30 ml) orange liqueur (optional)

Salted Almond Brittle

Place almonds onto a baking tray lined with baking parchment or a silicon mat and set aside.

Place the sugar and the water into a small saucepan and stir over medium heat until the sugar has dissolved.

Once the sugar has completely dissolved, bring to a simmer and allow to bubble gently for about 10-15 minutes or until the mixture turns to caramel and reaches the hard crack stage. (You can test this by dropping a little caramel into some cold water. It should form hard brittle threads and crack when bent).

Working quickly, pour the caramel over the almonds, sprinkle with Maldon salt and set aside to cool until firm.

Once the almond brittle is firm, chop roughly into bite-size pieces and store in an airtight container.


Place the cream into a clean glass bowl and whip to soft peak stage.

Add the vanilla extract and the condensed milk and continue to whip until stiff peaks form.

Gently fold in the zest and juice of the citrus fruit, the orange liqueur (if using) and the coarsely chopped, salted almond brittle.

Pour into a freezer container and freeze for about 6-12 hours, before serving.