Lemon And Amaretti Semifreddo With Raspberry Sauce
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Puree raspberries with syrup in blender
2
Strain puree into medium bowl; discard seeds
3
Cover; chill
4
(Can be made 2 days ahead
5
Keep chilled
6
) Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang
7
Freeze pan
8
Using electric mixer, beat egg whites in medium bowl until soft peaks form
9
Add 1/4 cup powdered sugar; beat until stiff but not dry
10
Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form
11
Fold in lemon peel and cinnamon
12
Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions
13
Fold in 3/4 cup amaretti
14
Transfer mixture to prepared pan
15
Cover with plastic wrap overhang, then foil
16
Freeze at least 4 hours
17
(Can be made 2 days ahead
18
Keep frozen
19
) Remove foil and open plastic
20
Turn semifreddo out onto platter
21
Remove pan; peel off plastic
22
Sprinkle with remaining 1/4 cup amaretti
23
Serve semifreddo with sauce
24
Puree raspberries with syrup in blender
25
Strain puree into medium bowl; discard seeds
26
Cover; chill
27
(Can be made 2 days ahead
28
Keep chilled
29
) Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang
30
Freeze pan
31
Using electric mixer, beat egg whites in medium bowl until soft peaks form
32
Add 1/4 cup powdered sugar; beat until stiff but not dry
33
Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form
34
Fold in lemon peel and cinnamon
35
Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions
36
Fold in 3/4 cup amaretti
37
Transfer mixture to prepared pan
38
Cover with plastic wrap overhang, then foil
39
Freeze at least 4 hours
40
(Can be made 2 days ahead
41
Keep frozen
42
) Remove foil and open plastic
43
Turn semifreddo out onto platter
44
Remove pan; peel off plastic
45
Sprinkle with remaining 1/4 cup amaretti
46
Serve semifreddo with sauce