Banana Semifreddo

1. 1

   Preheat oven to 400 degrees F. Toast almonds on baking sheet in oven for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop.

2. 2

   Combine bananas, brown sugar, rum and lime juice in food processor and whirl until pureed.

3. 3

   Transfer puree to large bowl.

4. 4

   Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture.

5. 5

   Reserve 2 tablespoons nuts for garnish and fold remaining nuts into banana mixture.

6. 6

   Spoon into 8 individual ramekins or dessert cups then cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.).

7. 7

   To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.