Apricot and amaretti semifreddo
Published: December 19, 2014 at 2:31 PM
Save recipe
Serves 8
A little effort
Total time: 45 mins
+ freezing
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This no-churn Italian ice cream dessert is sure to impress dinner party guests. Make with fresh apricots and a dash of Ameretto, the best Italian liqueur.
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
500g apricots
halved and stoned
-
300ml apple juice
-
200g golden caster sugar
-
2 large egg yolks
-
2 tbsp amaretto
-
250g mascarpone
-
100g amaretti biscuits
Nutrition: per serving
- kcal353
- fat17.3g
- carbs47.8g
- fibre1.3g
- protein3.1g
- salt0.23g
Ad
Method
-
step 1
Line a 1kg loaf tin with a double layer of clingfilm. Put the apricots and apple juice into a small pan and add ½ the sugar. Heat gently until the sugar has dissolved. Partly cover the pan with a lid, then simmer for 10 minutes or so, until the apricots are tender and bathed in syrup (the exact time will depend on how ripe the apricots are, but cook them for at least 5 minutes, or the fruit will turn brown in the freezer.) Scoop about 8 of the apricot halves out of the pan and keep to one side. Purée the rest of the apricots and syrup with a hand blender and leave to cool.
-
step 2
Put the egg yolks, Amaretto and the rest of the sugar in a heatproof bowl and sit it over a pan of simmering water (the base of the bowl shouldn’t touch the water). Whisk the contents of the bowl until smooth and pale, and thick enough to form a wide ribbon trail when the whisk is lifted. An electric beater will help here.
-
step 3
In another bowl, beat the mascarpone and apricot purée until smooth. Fold in the egg yolk mixture.
-
step 4
Pour ⅓ of the mixture into the lined loaf tin, and scatter over ½ the biscuits and reserved apricots. Repeat with another ⅓ of the mixture and the rest of the biscuits, then top with the remaining mixture. Cover with clingfilm. Freeze for at least 4 hours.
-
step 5
To serve, invert the loaf tin over a plate and lift it off (dip it briefly in hot water if it sticks). Peel the clingfilm from the semifreddo and cut into slices to serve.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue