SEMIFREDDO AMARETTI WITH FRESH PEACHES
Provided by Corby Kummer
Categories ice creams and sorbets, dessert
Time 3h20m
Yield Eight to ten servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the half-cup of amaretti crumbs and continue beating for five minutes, scraping the sides of the bowl periodically, until the color of the mixture becomes light and the texture quite thick. Stir in the liqueur, if desired.
- In a clean, dry bowl, beat the egg whites at medium speed until they foam. With the mixer at high speed, slowly add one-half cup of confectioner's sugar. Continue beating until the egg whites hold firm - but not stiff -peaks, about three more minutes.
- In a chilled bowl, beat the cream until it forms soft - but not stiff -peaks.
- Fold together the egg whites and the cream.
- Fold one quarter of the cream and egg white mixture into the egg yolks until they are well blended. Fold in the rest of the cream and egg white mixture by halves, deflating the mixture as little as possible.
- Turn the mixture into custard cups, individual molds, a loaf pan or an ice-cube tray without the separator. Cover well with plastic. Freeze for two to three hours. Semifreddo will keep in freezer for several weeks.
- When ready to serve, plunge the peaches into boiling water for 15 seconds. Rinse under cold water, peel and slice very thinly. Toss with lemon juice and the remaining one-half cup confectioner's sugar, adding sugar according to taste.
- Dip the molds (or mold) briefly into hot water and turn out the semifreddo. Serve individual portions or slices of semifreddo, surrounded by peach slices. Garnish the semifreddo (but not the peaches) with broken pieces of amaretti.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 65 milligrams, Sugar 19 grams
PEACH PRALINE SEMIFREDDO WITH AMARETTI
Categories Milk/Cream Food Processor Mixer Egg Dessert Bake Freeze/Chill Peach Almond Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Make 8 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide semifreddo off bottom), then lock on side and oil pan.
- Stir together ground amaretti and melted butter in a bowl until combined well, then press evenly over bottom and up side of springform pan. Bake until crust is firm and a shade darker, about 10 minutes. Cool completely in pan on a rack, 20 to 30 minutes. Leave oven on.
- Make praline:
- Spread nuts in a shallow baking pan and toast in oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer nuts to a bowl. Lightly oil same baking pan.
- Cook sugar in a heavy medium skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber.
- Immediately stir in nuts, then pour mixture into oiled baking pan and let stand to harden and cool completely, about 15 minutes.
- Break praline into pieces, then pulse in cleaned food processor until finely chopped.
- Make semifreddo:
- Pit and coarsely chop peaches, with skins if desired, then purée in cleaned food processor with crushed vitaminutes C, 1/2 cup sugar, and 1/8 teaspoon salt. Force thourough a medium-mesh sieve set over a large metal bowl, pressing on and then discarding solids.
- Stir in egg yolks, then place bowl over a saucepan of barely simmering water and beat with mixer until mixture is thick and pale and registers 140°F on an instant-read thermometer, then beat 3 minutes more (do not let boil).
- Remove bowl from saucepan and set in a larger bowl of ice and cold water. Add almond extract and beat until cold, about 6 minutes.
- Beat cream with remaining 2 tablespoons sugar in another bowl using cleaned beaters until it just holds soft peaks.
- Fold one third of cream into peach mixture, then fold in praline and remaining cream gently but thoroughly. Pour mixture into cooled crust and freeze, covered with plastic wrap, until firm, at least 3 hours. Let stand in refrigerator 30 minutes to 1 hour before serving.
- Make peach topping while semifreddo stands in refrigerator:
- Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Peel peaches and cut into 1/2-inch wedges.
- Toss peaches with crushed vitaminutes C and sugar and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
- Spoon peaches over semifreddo with a slotted spoon just before serving.
ANDREA DA MERANO'S SEMIFREDDO DI AMARETTI WITH FRESH PEACHES
This recipe came to The Times in 1987 from the chef Andrea de Merano, who was cooking then at Palio in Manhattan. It is more like a frozen mousse than ice cream, and is served at a higher temperature than a typical American frozen dessert. Make sure the peaches are really ripe for this, and wait until serving to add the crumbled amaretto cookies. Take heart: This recipe might take some time, but it will keep up to a week in the freezer. (The New York Times)
Provided by Florence Fabricant
Categories dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the amaretto cookie crumbs and continue beating 5 minutes, scraping the sides of the bowl periodically, until the mixture becomes quite light in color and very thick. Stir in the liqueur.
- In a clean, dry bowl beat the egg whites until they foam. With the mixer at high speed continue beating, gradually adding 1/2 cup of the confectioners' sugar. Beat until the egg whites hold firm peaks, about 3 minutes longer.
- In a chilled bowl beat the cream until it holds soft peaks. Fold the egg whites and cream together.
- Fold one-quarter of the cream and egg white mixture into the egg yolk mixture until well blended. Gently fold in the remaining cream and egg white mixture.
- Spread the mixture in 12 individual 1/2-cup custard cups or 8 six-ounce custard cups or molds or a 6-cup loaf pan or mold; cover with plastic wrap and freeze several hours or overnight. The semifreddo will keep at least a week in the freezer.
- Shortly before serving, plunge the peaches into boiling water 15 seconds, rinse under cold water, peel, pit and cut them into thin slices. Toss with remaining 1/2 cup of confectioners' sugar and the lemon juice.
- Dip the mold or molds briefly into hot water and turn out onto individual chilled plates or a serving platter. Surround with peach slices. Sprinkle the semifreddo with crumbled amaretto cookies and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 91 milligrams, Sugar 23 grams
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Exploring Andrea Da Merano's Semifreddo di Amaretti with Fresh Peaches Recipes
Andrea Da Merano, an Italian chef, is renowned for creating delectable and innovative desserts. One of his signature creations is the Semifreddo di Amaretti with fresh peaches recipe. This dessert is a combination of frozen mousse and fresh fruit, which creates a beautiful and delicious masterpiece for any occasion.The Ingredients
The beauty of Andrea Da Merano's Semifreddo di Amaretti is in its simplicity. The ingredients consist of only a few items, but their combination creates a wonderful flavor and texture. Here are the essential ingredients for this dessert:- 300 grams of fresh peaches
- 100 grams of amaretti biscuits
- 100 ml of fresh cream
- 4 egg yolks
- 100 grams of sugar
The Procedure
Andrea Da Merano's Semifreddo di Amaretti with fresh peaches recipe involves a few steps. Here's how to make it:- Cut fresh peaches into small pieces and set aside.
- Crumble amaretti biscuits in a bowl and set aside.
- In a separate bowl, whisk egg yolks and sugar until they become pale yellow and fluffy.
- In another bowl, beat fresh cream until stiff peaks form.
- Gently fold whipped cream into the egg yolk mixture.
- Add the crumbled amaretti biscuits and fold again.
- Finally, add the diced fresh peaches and fold everything gently.
- Pour the mixture into a container or mold and freeze for about 5 hours.
The Flavors and Texture
Andrea Da Merano's Semifreddo di Amaretti with fresh peaches recipe is an explosion of flavor and texture in your mouth. The creamy mousse mixed with the crunchy amaretti biscuits create a velvety texture with a slight crunch that melts in your mouth. The use of fresh peaches gives it a zesty, fruity flavor, balancing out the delicate sweetness of the amaretti biscuits. In addition, the lightness of the mousse makes it a refreshing dessert, perfect for the hot summer season.Customization
One of the best things about Andrea Da Merano's Semifreddo di Amaretti with fresh peaches recipe is that you can customize it according to your taste. Here are a few ideas:- If you're not a fan of fresh peaches, you can use other fruits like raspberries, strawberries, or mangoes instead.
- If you're not a fan of amaretti biscuits, you can use other biscuits like digestive biscuits or graham crackers instead.
- If you're looking for a boozy twist, you can add a dash of brandy or amaretto liqueur to the mousse mixture.
- If you want to go all out, you can drizzle some chocolate sauce over the frozen mousse before serving.
The Presentation
Andrea Da Merano's Semifreddo di Amaretti with fresh peaches recipe is a dessert that is not only delicious but also visually stunning. Here are a few presentation ideas:- Serve the semifreddo in individual glasses or dessert bowls, topped with fresh berries or mint leaves.
- Serve the semifreddo in a beautiful glass dish, garnished with fresh slices of peaches and amaretti biscuits on top.
- For an elegant touch, cover the semifreddo with a white chocolate ganache and serve with fresh peaches and a sprig of thyme.