Oh. My. Gosh. Just wow. I have been intending on making a semifreddo for years. Literally years. Now I finally got round to it I’m kicking myself for not having done something so simple, so straightforward, and so beautifully delicious, much sooner.
For this one you’ll need some dariole moulds. I was a bit like ‘dariole moulds, huh?’. But order some on Amazon and get cracking. It’s worth it. Promise.
Nigella, Nigellissima in particular, is the holy grail we have to thank for this little number.
Separately, Doria amaretti from Waitrose are superb. They taste like they’ve arrived fresh from Saronno. An absolutely must buy (although of course, you can survive with another brand).
Good things: e.v.e.r.y.t.h.i.n.g.
Bad things: you have to wait a good 6 hours, plus, but it is so worth it.
Ingredients & requirements: recipe is for 6 if dariole moulds are 125ml, but I bought bigger ones so it makes 3.
- 50G amaretti biscuits
- 250ml double cream
- 1 egg white
- 2 tbsp icing sugar
- 105ml amaretto
- 50g apricot jam
Preparation & cooking
- Put 50g of amaretti biscuits into a freezer bag and give them a bashing with a rolling pin. You want a mixture of coarse and fine crumbs, but as Nigella says, not ‘sand’.
- In a mixing bowl add 250ml of double cream + 1 egg white and whisk until soft peaks form.
- Whisk in the 2 tablespoons of icing sugar + 3 tablespoons of amaretto.
- Fold in the Amaretti biscuits.
- Fill the 6 dariole moulds. Pack in the mixture, compacting it and smoothing the top. Cover with clingfilm and place in the freezer.
- Leave it for at least 6 hours. Apparent not more than a week, so I assume that’s don’t let the cream sit in there for much longer…
- In a small saucepan, add 50g of apricot jam (although I used quince jelly!) + 4 tablespoons of amaretto.
- Bring it to the boil, while whisking it. Boil for 1 min. then take off the heat and leave to cool slightly. Then add to a small milk or cream-jug.
When ready to serve
- Boil some water in a kettle and fill third-to-half-way of a small saucepan. Add each dariole mould for 30 seconds (or another 15-20 seconds with larger dariole moulds).
- Wipe off the water, put a small plate or sauce on top of the openend of the dariole mould and turn out the semifreddo. (Dip again for a bit longer if it doesn’t come out first time.)
- Finally, spoon a little of the sauce on top and serve!
This one is definitely going to make an appearance at a dinner party in the not too distant future. The particular pleasure for serving this in that context is that it can be made well in advance. A day ahead in fact is probably even best.
Then turning out isn’t too terrible, although it was one of my worries. But the moulds work nicely, and some pretty simple tapping on the top after soaking in hot water works a treat. Didn’t have a problem at all.
The sauce can also be chilled and made in advance, so you can ever do that. I’d say that for the sauce maybe make it before you main and leave it on the side to cool down, or, alternatively, just make in advance and store in the fridge.