Semifreddo

Ingredients

• 300 ml Heavy cream
• 3 Stk Eggs (medium)
• 100 g Granulated sugar
• 3 EL Amaretto liqueur
• 50 g Almonds, chopped
• 1 TL Vanilla extract
• 1 Prise Pinch of salt
• 20 g Dark chocolate, chopped
• 1 EL Powdered sugar

Instructions

1. Separate the eggs. Whisk the egg yolks with the granulated sugar in a heatproof bowl set over a bain-marie until the mixture is light, thick, and the sugar has completely dissolved. This should take approximately 5-7 minutes.
2. Remove the bowl from the bain-marie and continue to whisk the egg mixture with an electric mixer until it has completely cooled down and achieved a thick, creamy consistency. This may take an additional 5-10 minutes.
3. Add the amaretto and vanilla extract to the cooled egg yolk and sugar mixture, and stir well until thoroughly combined.
4. In a separate, very clean bowl, whip the cold heavy cream with a pinch of salt until stiff peaks form. Be careful not to over-whip the cream, ensuring it remains smooth and creamy.
5. Gently fold the whipped cream into the egg yolk mixture in two additions. Then, carefully fold in the chopped almonds and dark chocolate. Do not overmix, to maintain the light and airy texture.
6. Line a loaf pan or other suitable mold with plastic wrap, ensuring the edges overhang. Pour the semifreddo mixture into the prepared mold and smooth the surface.
7. Freeze the semifreddo for at least 4-6 hours, ideally overnight, until it is firm enough to slice.
8. To serve, remove the semifreddo from the freezer, allow it to thaw slightly for about 10 minutes, then invert it onto a serving plate and remove the plastic wrap. Dust with powdered sugar and garnish with fresh fruit or additional chopped almonds, if desired.

Nutrition