Marzipan semifreddo
Serve with your favourite fruit puree or fruit sauce.
Ingredients
- ½ sachet of powdered gelatin
- 150 g marzipan
- 150 g caster sugar
- 4 eggs
- 50 ml Amaretto di Saronno (Italian almond liqueur)
- 400 ml whipping cream, whipped
Method
- Line a loaftin (or springform tin) with clingfilm, set aside. In a small saucepan, sprinkle gelatin over a small amount of water, set aside to soak.
- Place a metal bowl over a hot water bath. Add marzipan, sugar, eggs and Amaretto. Whisk for about 10 minutes until you have a pale and thick mass. Remove from water bath. Dissolve gelatin, slowly add to egg-marzipan mixture while whisking.
- Keep whisking mixture occasionally until completely cooled. Fold in whipped cream and mix well. Transfer to prepared tin, cover with clingfilm and freeze overnight.
- Remove from freezer about 20 minutes before serving.