Lime Chiffon Semifreddo
Line eight 5-ounce ramekins completely with plastic wrap, so that the wrap hangs over the sides. Place ramekins on a tray and freeze.
Whip egg whites until foamy. Add ¼ cup icing sugar and whip until whites hold a stiff peak. In another bowl whip cream to a soft peak. Reduce speed and add remaining ¾ cup icing sugar, sour cream, lime juice and lime zest. Add a large spoonful of cream to whipped whites and gently fold in. Fold whites into cream in two additions. Pour mixture into prepared ramekins, cover and freeze for at least four hours.
To serve, turn semifreddos out onto a plate and peel away plastic wrap. Serve with Almond Toast.
Preheat oven to 350 degrees F. and line a 9 x 5-inch loaf pan with parchment paper (do not grease).
Whip whites and salt until foamy, then gradually pour in sugar. Continue whipping until whites hold a stiff peak. Fold in sifted flour and fold in almonds. Scrape meringue into prepared pan and bake for 35 minutes, until top is richly browned. Allow to cool, then wrap and freeze overnight. (Makes about 24 toasts).
Preheat oven to 175 degrees F. and line a baking tray with parchment. Using a serrated knife, slice thin slices of loaf, about 1/4 inch thick or less and place on a baking sheet. Bake until dry and crisp, but not browned, 20 to 30 minutes. Store in an airtight container until ready to serve.