Jersey Milk and Honey Semifreddo with Toasted Almonds

Preheat oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, or until golden brown and fragrant. Watch carefully to prevent burning. Let cool completely, then roughly chop if using slivered almonds.

Lightly grease a 9x5 inch loaf pan with Jersey butter. Line with parchment paper, leaving an overhang on the sides to easily lift the semifreddo out.

In a saucepan, combine the Jersey milk and honey. Heat over medium heat, stirring occasionally, until the honey is completely dissolved and the mixture is just steaming. Do not boil.

While the milk and honey mixture is heating, place the egg whites and salt in a clean, dry mixing bowl. Beat with an electric mixer until stiff peaks form.

Slowly drizzle the hot milk and honey mixture into the egg whites while continuing to beat on medium speed. Continue beating until the mixture is smooth and slightly cooled.

Gently fold in the toasted almonds. Be careful not to deflate the egg whites too much.

Pour the mixture into the prepared loaf pan. Smooth the top with a spatula.

Cover the loaf pan with plastic wrap, pressing it directly onto the surface of the semifreddo to prevent ice crystals from forming.

Freeze for at least 4 hours, or preferably overnight, until completely solid.

To serve, remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Lift the semifreddo out of the loaf pan using the parchment paper overhang. Slice and serve.