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Apricot and Amaretti semifreddo ( meringue based icecream)

apricot and Amaretti semifreddo

Semifreddo means “half cold” in Italian.
In the culinary sense, it refers to any partially frozen dessert, from cake to ice cream, fruit or custard. Semifreddo has air incorporated into it by means of
whipped eggs, meringue, or whipped cream. It has the texture of a mousse that is frozen. Semifreddo does not freeze solid and does not require the
freezing power of an ice cream machine. All it needs is an overnight stay in a mold in the freezer. Although many semifreddo recipes use a loaf pan as the
mold, you can make semifreddo in any shape mould that you wish.

For the fruit puree or 450g apricots, stoned, cook in a pan with a little water about 3 tablesp and about 3-4 oz sugar.when soft puree through a sieve and collect the puree and allow to cool. discard the solids/skins left in the sieve.

For the meringue

you need 8oz caster (superfine) sugar , in a good small nonstick saucepan with 150ml of water..dissolve over a low heat then boil until temp reaches 120c on a sugar thermometer or boil for 5 mins without.

While the syrup is boiling whisk 2 egg whites until stiff.

When the syrup is ready and the beaters stillrunning on the whisk, slowly pour the hot syrup down the side of the bowl into the whisked egg whites.Do not let the hot syrup touch the beaters or you will end up with spun sugar or be splattered by very hot be careful.

I have a kitchen aid and let the beaters carry on whisking until the mixture cools down..

This is called Italian meringue and is a great recipe as the egg is now *cooked* it can be piped etc for decoration too without needing to go in the can use a cooks blow torch to gently brown it.

Now in another bowl..

you can put two small tubs of creme fraiche (or 300ml double/heavy cream)

gently whip the cream and and then add 1 Tablespoon of Amaretti Liquer and 3oz roughly crushed amaretti biscuits, gently fold in the meringue mix and incorporate the two mixes together..when done gently stir through the fruit puree to get a ripple effect. I reserved some puree to stir through the top and also to keep back some for when the dish is served. put the mixture into your chosen mould and put in the freezer overnight..

As mentioned above it is usually put into a loaf tin, for ease of getting it out of the tin, it can be lined with cling film.If you wet the tin with water first it helps get a better lining for the cling to stick to.

Unmould your semifreddo onto your serving dish and decorate when ready!!




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