Semifreddo with Crushed Amaretti Cookies
By Kelly SongPublished on February 22, 2023
Time
30 minutes, plus 8 hours freezing
Yield
Serves 8
Ingredients
Before You Begin
If amaretti cookies are unavailable, you can substitute shortbread cookies (note that their texture will be slightly softer); add ½ teaspoon almond extract to the egg mixture before beating in step 2 to replace the almond flavor of the amaretti, if desired. We prefer to heat the egg mixture in a heavy, heatproof glass or ceramic bowl in step 2; if you use a metal bowl, pay attention to the mixture as it heats, and whisk continuously to ensure that the mixture doesn't heat unevenly at the edges. Serve topped with Apricot-Honey Sauce, if desired.
Instructions
- Line loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Transfer cream to large bowl and cover with plastic; refrigerate until ready to use.
- Whisk eggs, sugar, and salt together in medium heatproof bowl set over large saucepan containing 1 inch barely simmering water, making sure water does not touch bottom of bowl. Whisk continuously until egg mixture reaches 160 degrees, 5 to 8 minutes. Carefully separate bowl from saucepan and, using rubber spatula, transfer egg mixture to clean bowl of stand mixer. Using whisk attachment, beat on medium-high speed until mixture is thick, pale, and doubled in volume, 3 to 4 minutes.
- Remove bowl from stand mixer. Using rubber spatula, gently fold in half of whipped cream until just incorporated, then fold in amaretti cookies. Fold in remaining cream until just incorporated and no streaks of cream remain. Transfer mixture to prepared pan and smooth top with rubber spatula. Cover with plastic and freeze until firm, at least 8 hours or up to 2 weeks.
- When ready to serve, remove plastic from top and invert pan onto cutting board or serving platter. Gently tug on overhanging plastic to release semifreddo from pan; discard plastic. Smooth surface with spatula, if desired. Dip slicing knife in hot water and wipe dry. Slice semifreddo about 1 inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately.
Time
30 minutes, plus 8 hours freezingYield
Serves 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Semifreddo, meaning “half cold” in Italian, is known for its unique frozen texture, which falls somewhere between fluffy mousse and velvety ice cream. To achieve this, we wanted to whip as much air into the base as possible while still keeping the consistency rich and creamy. Since warmed eggs whip more easily than cold ones, we used a double-boiler method to gently heat the eggs. Whisking constantly helped cook the eggs without scrambling them. We whipped the cream and eggs separately to achieve maximum aeration and folded everything together in stages to avoid deflating the base. The amaretti cookies, a traditional Italian mix-in, provided a subtle crunch and perfumed the semifreddo with a floral, almondy flavor.
Before You Begin
If amaretti cookies are unavailable, you can substitute shortbread cookies (note that their texture will be slightly softer); add ½ teaspoon almond extract to the egg mixture before beating in step 2 to replace the almond flavor of the amaretti, if desired. We prefer to heat the egg mixture in a heavy, heatproof glass or ceramic bowl in step 2; if you use a metal bowl, pay attention to the mixture as it heats, and whisk continuously to ensure that the mixture doesn't heat unevenly at the edges. Serve topped with Apricot-Honey Sauce, if desired.
Instructions
- Line loaf pan with plastic wrap, leaving 3-inch overhang on all sides. Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Transfer cream to large bowl and cover with plastic; refrigerate until ready to use.
- Whisk eggs, sugar, and salt together in medium heatproof bowl set over large saucepan containing 1 inch barely simmering water, making sure water does not touch bottom of bowl. Whisk continuously until egg mixture reaches 160 degrees, 5 to 8 minutes. Carefully separate bowl from saucepan and, using rubber spatula, transfer egg mixture to clean bowl of stand mixer. Using whisk attachment, beat on medium-high speed until mixture is thick, pale, and doubled in volume, 3 to 4 minutes.
- Remove bowl from stand mixer. Using rubber spatula, gently fold in half of whipped cream until just incorporated, then fold in amaretti cookies. Fold in remaining cream until just incorporated and no streaks of cream remain. Transfer mixture to prepared pan and smooth top with rubber spatula. Cover with plastic and freeze until firm, at least 8 hours or up to 2 weeks.
- When ready to serve, remove plastic from top and invert pan onto cutting board or serving platter. Gently tug on overhanging plastic to release semifreddo from pan; discard plastic. Smooth surface with spatula, if desired. Dip slicing knife in hot water and wipe dry. Slice semifreddo about 1 inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately.
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