Tangerine Semifreddo with Salted Almond Brittle
2 cups sugar
1 cup corn syrup
1/4 teaspoon salt
1 cup water
1 tablespoon butter
2 cups blanched almonds, toasted and coarsely chopped
½ teaspoon baking soda
Unsalted butter for coating the pan
Flake salt, to taste
5 large eggs, separated
2 tablespoons fresh grated tangerine zest
1 cup sugar
2 cups heavy cream
3 tangerines, peeled and separated into sections
1 cup freshly squeezed tangerine juice
2 tablespoons honey
Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160 degrees F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
In a medium sized heavy-bottom saucepan, combine the sugar, honey, salt and water. Stir with a wooden spoon until the sugar has dissolved. Bring to a boil and continue to cook undisturbed until mixture reaches 310°F on a candy thermometer. Remove from heat and carefully stir in the butter, almonds and baking soda.
Quickly pour onto a well-buttered baking sheet and smooth into a thin layer with spatula. Immediately sprinkle with flake salt. Let cool completely.
When the brittle has cooled and is hard, coarsely chop 1 1/2 cups of the brittle for layering in the semifreddo. Save the remaining brittle in an air-tight container for another use or just to enjoy.
In an electric mixer, beat the egg yolks, tangerine zest and ½ cup of the sugar until the mixture is a stiff ribbon. In another bowl, with a clean beater, beat the egg whites until soft peaks are formed. Add the remaining ½ cup sugar and continue to whisk until stiff peaks are formed. Finally, beat the heavy cream in a third bowl until stiff peaks form. Gently fold the egg yolk mixture into the egg whites. Fold in the heavy cream.
Spoon one-third of the egg/cream mixture in the prepared pan. Spread to distribute evenly. Distribute half of the almond brittle mixture evenly over the egg/cream mixture. Repeat with the egg/cream mixture and then the almond brittle mixture. Finally top with the egg cream mixture. Smooth the top with a spatula. Cover with plastic and freeze for several hours or overnight.
With your fingers, remove as much pith from the tangerines sections as possible. Bring a pot of water to a boil. Add the tangerine sections and boil gently 20 seconds. Drain and cool. Combine the tangerine juice and honey, in a saucepan over medium-high heat and stir well. Heat the mixture just until it starts to thicken and is reduced to ½ cup, about 10 to 12 minutes. Let cool completely and add the tangerine sections.
To serve, invert the semifreddo onto a platter. Remove the plastic wrap. With a warm slicing knife, cut the semifreddo into 1-inch thick slices and place on a plate. Spoon a few of the tangerine sections and a tablespoon of the sauce around the side and serve immediately.