Best 5 Lemon And Amaretti Semifreddo With Raspberry Sauce Recipes

LEMON-RASPBERRY SEMIFREDDO

Steps:

• Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
• In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
• Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
• Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
• In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
• Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
• Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
• To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

SEMIFREDDO AMARETTI WITH FRESH PEACHES

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.

ADULTS-ONLY AMARETTI CRUNCH DESSERT

Steps:

• Reserve 6 raspberries for garnish. Place remaining raspberries in a saucepan and add 2 tablespoons sugar, water, and lemon juice. Bring to a simmer over low heat and cook, stirring occasionally, until raspberries break down, 5 to 7 minutes. Drain through a fine mesh sieve set over a bowl to remove seeds and reserve raspberry sauce.
• Combine amaretto liqueur, heavy cream, and remaining sugar in a mixing bowl. Whip until soft peaks form. Add mascarpone cheese and blend thoroughly.
• Place 1 or 2 tablespoons crushed amaretti in the bottom of a serving glass. Add whipped mascarpone mixture and a layer of raspberry sauce. Repeat layers and top with 1 reserved raspberry and 1 whole amaretti cookie. Repeat with remaining ingredients.

LIMONCELLO & RASPBERRY SEMIFREDDO

Steps:

• Line the base of a 1kg loaf tin (19cm x 12cm x 9cm deep) with baking parchment. For the semifreddo, mash the raspberries and half the sugar in a bowl with a fork. Whisk the cream, the rest of the sugar and the limoncello to soft peaks. Beat the crème fraîche briefly so it is in soft peaks like the cream. Gently fold the cream mixture and crème fraîche together.
• Pour the mashed raspberries into the cream and give a few stirs only - just enough to swirl it through the creamy mix. Pour the mixture into the loaf tin and smooth the top.
• For the coulis, mash the raspberries, sugar and limoncello with a fork, then push through a sieve.
• Open-freeze (see 'Try' below) the semifreddo then cover with cling film and foil and freeze for up to 1 month. Pour the sieved coulis into a rigid container and freeze for up to 1 month.
• To serve, thaw the coulis in the fridge overnight. Thaw the semifreddo in the fridge for 1 hr. Remove it from the tin and peel off the lining paper. Drizzle with a little of the coulis and scatter some raspberries over the top. Serve in slices with the rest of the coulis.