Honey Semifreddo with Toasted Almonds

1/2 cup honey

8 egg yolks

1 cup heavy cream

Chopped toasted almonds, to serve

1. Spritz 9×5 loaf pan with water, line with plastic wrap overlapping long sides
2. Heat honey in small saucepan over medium heat to 240
3. Beat eggs at low speed while streaming in honey, until mixture is pale and double in volume
4. Beat cream until stiff and fold into yolk mixture
5. Pour mixture into loaf pan, fold plastic wrap over to cover, and freeze
6. Serve sliced, sprinkled with toasted almonds and drizzled with honey

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