Vegan Candied Almond Semifreddo 🌱

There’s a long tradition of autumn fairs in Switzerland. For obvious reasons, most of them have been cancelled this year. That’s why we from Swiss Food Discovery decided to share our favorite autumn fair treats with you. Mine features candied almonds. What’s your favorite autumn fair treat?

Semifreddo: Start by preparing the sugar almonds. I used the same method as for the caramelized cashew nuts. Allow them to cool and then crush some of them. Mix the crushed ones with whipped soy cream and almond butter. You’re going for an airy, nutty flavor and texture. Not too sweet and not too heavy. If your almond butter is sweetened, go easy on it, as the candied almonds are very sweet. In other words, adjust the ratio of the ingredients to your liking. Transfer the mixture to portion molds of different sizes and allow the semifreddo to set in the freezer.

Cherry pearls: Mix 100 ml sour cherry juice with 2 g agar agar. Bring to a boil and simmer for 2-3 minutes. With a pipette, transfer to a pearl mold. Allow to set in the freezer.

Florentines: Cover a sour cherry with marzipan (you’ll need approximately 10 g) and coat in sliced almonds. Make two per serving and bake them for 8-10 minutes at 180°C.

Assembly: On a smear of almond butter, place four differently sized portions of mousse, crushed and whole candied almonds, Florentines and finely chopped sour cherries. Decorate with pearls, violet and mums petals as well as lemon balm leaves.

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