Amaretti & Chocolate Semifreddo
I love this recipe, which my aunt Clara used to make during the months she stayed with the family in Australia in the late 1970s
My father declared it was better than ice cream, so from then on Mamma made it on repeat for dinner parties. The texture is slightly chewy, light and creamy. It is not in the least bit icy, like homemade ice cream can sometimes get. You will be hooked, I promise! You will need a 1.5 litre loaf or terrine tin for this recipe.
Serves
8-10
Ingredients
- 3 eggs, separated
- 130g sugar
- 100g store-bought crisp amaretti
- 1 tsp pure almond extract
- a good pinch of sea salt
- 500ml pouring cream
- 50g dark chocolate (45% cocoa solids), grated
- To serve
- store-bought crisp amaretti
- grated dark chocolate (45% cocoa solids)
- fresh raspberries
Method
Place the egg yolks and sugar in a large bowl and beat using an electric mixer for several minutes, until pale and creamy.
Place the amaretti in a mini food processor and blend to a fine powder. Stir the crushed amaretti and almond extract through the
egg yolk mixture.
In a separate bowl, whisk the egg whites and salt until firm peaks form.
In a third bowl, beat the cream until stiff peaks form.
Fold the egg whites through the egg yolk mixture in batches, taking care not to lose aeration. Next, working in batches, carefully fold the cream and grated chocolate through.
Carefully line a 1.5 litre loaf or terrine tin with baking paper or plastic wrap, to help you lift out the semifreddo once set. Pour the mixture in, then lightly pat with the back of a large spoon or spatula to flatten. Cover and freeze for at least four hours.
To remove the semifreddo from the tin, wet a clean tea towel with hot water and wipe it over the outside of the tin; you want the semifreddo edges to soften slightly, so you can lift it out of the tin. Repeat until you can easily lift the semifreddo out, placing it on a chopping board.
Cut the semifreddo into finger-width slices and place on chilled serving plates. Decorate with crushed amaretti, grated chocolate and fresh raspberries, and serve immediately, with an extra amaretto on each plate.
Don’t allow any leftover semifreddo to melt; place it back in the tin, pop it back in the freezer and eat within three to four days.
Recipe extracted from At Nonna’s Table by Paola Bacchia
