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    Home » Berry recipes

    Published on: July 21, 2014 by Janice; Updated on: October 31, 2021 2 Comments

    Almond raspberry semifreddo

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    Raspberry amaretti semifreddo-an italian ice cream cake made with fresh raspberries and amaretti biscuits

    This almond raspberry semifreddo is very similar to an Italian style ice cream cake, made with a whipped cream-lightened almond flavoured ice cream base, with layers of raspberries, almonds, and amaretti cookies.

    raspberry amaretti semifreddo dessert

     

    raspberry amaretti semifreddo

     

    raspberry amaretti semifreddo slice

    It seems fitting that this year, I'd celebrate another year gone by with something new: a semifreddo. I had never made a semifreddo before this week, and though this was my first, I don't think it'll be my last. As I've mentioned before, I loathe scooping ice cream, so this is perfect: ice cream in a sliceable form, basically ice cream cake. No ice cream machine necessary and no scooping required. Since I'm on an almond + berries kick this summer (think back to the blueberry almond mini pies), I made this semifreddo with crushed amaretti biscuits, sliced almonds, amaretto, and fresh, local raspberries.

    raspberry amaretti semifreddo slice
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    Almond raspberry semifreddo

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    Semifreddo is the summer dessert you make when you don't have an ice cream maker. This almond raspberry semifreddo is flavoured with crushed amaretti biscuits, sliced almonds, amaretto, and fresh, local raspberries
    Course Dessert
    Cuisine Italian
    Keyword almond raspberry semifreddo, amaretto semifreddo, Raspberry amaretti semifreddo, raspberry semifreddo
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 10
    Calories 448kcal
    Author Janice

    Equipment

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    Loaf pan
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    OXO whisk
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    Thermopop
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    5 Qt mixer

    Ingredients

    • 6 large egg yolk(s)
    • 100 g (½ cup) granulated sugar
    • 84 mL (⅓ cup) amaretto liqueur
    • 440 mL (1¾ cups) whipping cream (35 % fat)
    • 300 g (⅔ lb) fresh raspberries half for the semifreddo, half as garnish
    • 16 amaretti cookies ~96 g, crushed roughly
    • 25 grams (3 tablespoon) sliced almonds mine were not blanched and therefore still had the skin on the edges

    Instructions

    • Prepare a 9x5" loaf pan (find it on Amazon) by greasing it very lightly and lining it with plastic wrap so that the base and sides are covered and so that there is an overhang. This makes unmolding the semifreddo much easier. Set aside.
    • In a medium mixing bowl, beat the yolks, the granulated sugar and the amaretto. Place over a pan of simmering water (make sure it the water is low enough that it isn't touching the bowl). Continue to beat the mixture til it reaches 170ºF. It will be light, foamy and almost at the ribbon stage.
    • Carefully take the bowl off the pot of water and continue beating the egg mixture with a whisk until it cools down to room temperature (I did this by hand, but a mixer would definitely make this easier). The mixture will be light and aerated.
    • While you are doing this last step, set the whipping cream in the bowl of your electric mixer and whip it to soft peaks.
    • Quickly fold the cooled egg mixture into the whipped cream, then carefully drop in the berries, half the crushed amaretti cookies and sliced almonds, and fold them in gently.
    • Chill the semifreddo for about 6 hours, then unmold onto a serving plate, pressing the sides with the rest of the crushed amaretti cookies. Return the semifreddo to the freezer and chill another several hours or overnight.
    • When you are ready to serve, you can set the semifreddo in the fridge for 20 minutes to make slicing easier.
    • Garnish with berries just before serving.
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    Nutrition

    Calories: 448kcal

     

     

     

    More Berry recipes

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    • Strawberry rhubarb jam
    • Apple and blueberry crumble
    • Scones with blueberries
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    Comments

    1. Stephanie says

      July 23, 2014 at 11:20 am

      Congrats on your four years! I know exactly what you mean about it being a time-consuming and way-of-life type hobby. Each week is organized into baking and shooting and editing and writing.. can't imagine what I would do with ALL MY FREE TIME if I didn't have a blog. Probably be shopping for clothes three sizes smaller..sigh.

      Here's to another four years of your beautiful blog!

      Reply
    2. Thalia @ butter and brioche says

      July 24, 2014 at 4:49 am

      happy blogging anniversary! i totally understand your point about blogging being a full time commitment, my blog is only one month old and already it is so time consuming.. but i love it! that semifreddo looks delicious too, totally craving a slice.

      Reply

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