Almond – amaretto semifreddo
Only use fresh eggs for this recipe. Do not omit the amaretto liqueur, the alcohol makes for a smooth and soft ice cream, a semifreddo with a delicate almond flavour.
Ingredients
- 300 ml cream, whipped
- 4 eggs, separated and egg whites whipped
- 80 g caster sugar
- 60 ml amaretto (almond liqueur)
- 80 g ground almonds
- 6 amaretti (Italian almond biscuits), finely crushed
Method
- Line a loaftin with clingfilm and set aside. In a dry pan, toast ground almonds until fragrant, remove from heat and set aside.
- In a bowl, whisk egg yolks and sugar until pale and fluffy. Add amaretto liqueur, ground almonds and crushed amaretti biscuits, mix well. Fold in whipped cream, then fold in whipped egg whites. Transfer mixture to lined loaftin, cover with clingfilm and freeze for serveral hours. Move from freezer to fridge about 30 minutes before serving.