Double Amaretto Semifreddo with Golden Gleaming Sauce

[Photograph: Petrina Tinslay ]

This doubly delicious delight from Nigellissima owes its flavor to amaretto liqueur, as well as a generous helping of crunchy amaretto cookies mixed into a rich, creamy semifreddo base. A coating of apricot-almond golden sauce is a luxurious final touch.

Reprinted with permission by Nigella Lawson. Copyright © 2013. Published by Clarkson Potter Books. Available wherever books are sold. All rights reserved.

Double Amaretto Semifreddo with Golden Gleaming Sauce

About This Recipe

Yield:serves 6
This recipe appears in: Bake the Book: Double Amaretto Semifreddo

Ingredients

  • 2 ounces amaretti cookies (crunchy, not morbidi)
  • 1 egg white
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 3 tablespoons amaretto liqueur
  • For the Sauce
  • 1/4 cup apricot preserves
  • 1/4 cup amaretto liqueur
  • 6 1/2-cup metal rum baba/dariole molds

Procedures

  1. 1

    Put the amaretti cookies into a resealable plastic bag and bash them with a rolling pin until you have crumbs: you should end up with a mixture of coarse and fine crumbs but don’t be so brutal that you end up with sand.

  2. 2

    Put the egg white in a bowl and whisk to soft peaks. In a separate bowl whisk the cream until soft peaks form, then fold in the egg white. You can use a hand mixer for speed and you don’t need to wash the beaters between whisking the whites and the cream.

  3. 3

    Fold in the confectioners’ sugar and amaretto liqueur, then fold in the cookie crumbs.

  4. 4

    Fill 6 dariole molds, packing in the mixture, tamping it down, and smoothing the top. Then cover each one with plastic wrap and place in the freezer, leaving for at least 6 hours or overnight (and not longer than 1 week).

  5. 5

    To make the sauce, put the preserves and amaretto liqueur into a small saucepan and bring to a boil, whisking together.

  6. 6

    Boil for 1 minute, then take off the heat and let cool slightly before pouring into a small milk or cream pitcher. Leave to cool, then cover and set aside.

  7. 7

    When you are ready to serve the semifreddo, sit the bottom of each dariole mold, one at a time, in a bowl of just boiled water for a brief 30-second dip, wipe off the water, then put a small plate or saucer on top, upturn the mold, and turn out the semifreddo (dip again if it won’t come out first time), and spoon a little of the golden, gleaming sauce over it. I’d put the bottle of amaretto and 6 shot glasses on the table, too.

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