Tangerine Semifreddo with Salted Almond Brittle

Coat large rimmed baking sheetwith 1 tablespoon butter.

Combine sugar,corn syrup, 1 cup water, and 1/4 teaspoonsalt in heavy large saucepan. Stir overmedium heat until sugar dissolves. Attachcandy thermometer to side of pan. Increaseheat to medium-high and bring to boil. Boilwithout stirring until mixture turns amberand thermometer registers 330°F to 340°F,about 10 minutes.

Remove from heat;immediately stir in remaining 1 tablespoonbutter, then almonds and baking soda(mixture will bubble). Working quickly, pourmixture out onto prepared baking sheet.Using offset metal spatula, quickly spreadmixture into irregular 15x10-inch rectangle.

Sprinkle 1 teaspoon sea salt evenly overbrittle. Cool brittle completely at roomtemperature until firm, about 2 hours.DO AHEAD: Can be made 1 week ahead.Break brittle into irregular pieces and storein airtight container.

Coarsely chop enough brittle tomeasure 1 1/2 cups; store in airtight containerwhile making semifreddo mixture.

Line 9x5x3-inch metalloaf pan with 2 layers of plastic wrap,leaving generous overhang on all sides. Filllarge bowl with ice cubes and water.

Whiskegg yolks, 1/2 cup sugar, tangerine juice,and tangerine peel in medium metal bowl.Set bowl with yolk mixture over saucepanof simmering water.

Whisk constantlyuntil mixture thickens and instant-readthermometer inserted into mixture registers160&Deg;F, about 3 minutes.

Remove bowl fromover hot water and set over bowl with icewater. Using electric mixer, beat mixtureuntil thick and cool, about 3 minutes.

Remove bowl from over ice water.

Beat cream in another large bowl untilpeaks form; set aside. Using clean drybeaters, beat egg whites in another largebowl until soft peaks form. Gradually add1/2 cup sugar, 1 tablespoon at a time,and beat until stiff but not dry. Fold 1/3 ofegg whites into yolk mixture to lighten.Fold in remaining whites in 2 additions.Fold in whipped cream in 2 additions untiljust incorporated.

Spread 1/3 of semifreddo mixture (about3 cups) evenly in loaf pan.

Sprinkle 3/4 cupchopped brittle evenly over. Repeat layeringwith half of remaining semifreddo mixture;sprinkle remaining 3/4 cup brittle over, thenspread remaining semifreddo mixture over(loaf pan will be very full and mixture willextend slightly over top of pan). Fold plasticwrap overhang over semifreddo to cover.Freeze overnight. DO AHEAD: Can be made2 days ahead. Keep frozen.

Bring tangerine juice andhoney to boil in heavy small saucepan overmedium-high heat, stirring occasionally.Boil until mixture is syrupy and reducedto generous 1/3 cup, stirring often, about 10minutes.

Transfer to bowl; cool completely.Stir in tangerine segments. DO AHEAD: Canbe made 8 hours ahead. Cover and chill.

Invert semifreddo onto platter.

Removeplastic wrap. Dip large knife into hot water,wipe dry, then cut semifreddo crosswiseinto 1-inch-thick slices, dipping knife intowater and wiping dry as needed.

Place1 slice on each plate. Spoon tangerine saucealongside semifreddo and serve.

Maldon sea salt has soft,pyramid-shaped crystals and a mild flavor.It's available at some specialty foods storesand from igourmet.com.

For best results,do not make this dessert more than twodays ahead. The chopped brittle in thesemifreddo will soften and may make thedessert too soft to slice.