How to make
First, prepare the homemade almond croquant, by chopping the almonds if they are whole. In case you have sliced one, it is enough to break them with your fingers.
In a thick-bottomed bowl, pour the sugar with a teaspoon of water and when it is caramelized (while the caramel is still light), pour the almonds and shake the bowl lightly. Pour onto greased baking paper in a thin layer and allow it to cool.
Crush the cooled caramel with almonds into the blender jug and blend on medium speed for 3-4 seconds to finely crush everything, but not into powder.
Whip the cream. Do not try to make it hard, leave it creamy. Add 4 tbsp. of the prepared crocan to it and stir.
In a blender, blend the melon with the sugar, in case your cream is unsweetened. Combine the fruit mixture with the cream mixture, by stirring gently.
Distribute into small cups (4 pcs.), without filling them to the brim and put them in the freezer for 30-40 minutes.
Prepare the toffee topping, by heating the cream, butter and brown sugar over a medium heat. Boil, while stirring, until the mixture acquires a caramel color - about 7-8 to 10 minutes, or on low heat for a little longer. Allow it to cool slightly but not completely.
Pour the toffee topping over the semifreddo and sprinkle generously with the remaining crocan. Serve it immediately to feel the slightly warm and cold contrast.
Divine dessert! Enjoy!
