White Chocolate Toasted Almond Semifreddo

Description
This is a type of mousse.
 * Serves 6 to 8.

Ingredients

 * a scant cup sliced almonds (3½ ounces), toasted lightly
 * ¼ teaspoon salt
 * 1 tablespoon unsalted butter
 * 6 ounces fine-quality white chocolate, chopped
 * 2 large eggs
 * ⅓ cup sugar
 * 1 teaspoon vanilla
 * ¼ teaspoon almond extract
 * 1½ cups chilled heavy cream

Directions

 * 1) Line a metal loaf pan, 8½ by 4½ by 2½ inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
 * 2) In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute.
 * 3) Chill almonds until cold.
 * 4) In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
 * 5) In another metal bowl beat eggs with sugar to combine.
 * 6) Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F on an instant-read thermometer.
 * 7) Continue beating over simmering water 3 minutes (for egg safety) and remove from heat.
 * 8) Beat in chocolate, vanilla, and almond extract.
 * 9) In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly.
 * 10) Fold in almonds and pour mixture into prepared pan.
 * 11) Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
 * 12) Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices.
 * 13) Cut slices crosswise into thirds and serve with rhubarb lemon cake roll.to thick slices. Cut slices crosswise into thirds.