Fruit And Cinnamon Semifreddo
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water
3
In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy
4
Transfer the bowl immediately to an ice bath, stirring occasionally, until cool
5
Meanwhile, in a separate bowl, whip the heavy cream to medium peaks
6
Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon
7
In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture
8
Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours
9
While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl
10
Lightly mash with a fork to crush some of the berries
11
To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate