This recipe came to The Times in 1987 from the chef Andrea de Merano, who was cooking then at Palio in Manhattan. It is more like a frozen mousse than ice cream, and is served at a higher temperature than a typical American frozen dessert. Make sure the peaches are really ripe for this, and wait until serving to add the crumbled amaretto cookies. Take heart: This recipe might take some time, but it will keep up to a week in the freezer. (The New York Times)
Ingredients
- 6 egg yolks
- ½ cup amaretto cookie crumbs
- 1 tablespoon amaretto liqueur
- 3 egg whites
- 1 cup sifted confectioners’ sugar
- 1 ½ cups heavy cream
- 2 pounds ripe peaches
- 1 tablespoon lemon juice
- Lightly crushed amaretto cookies for garnish
- Nutritional Information
Nutritional analysis per serving (10 servings)
271 calories; 16 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 2 grams protein; 67 milligrams cholesterol; 79 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 12 servings
Preparation
- In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the amaretto cookie crumbs and continue beating 5 minutes, scraping the sides of the bowl periodically, until the mixture becomes quite light in color and very thick. Stir in the liqueur.
- In a clean, dry bowl beat the egg whites until they foam. With the mixer at high speed continue beating, gradually adding 1/2 cup of the confectioners’ sugar. Beat until the egg whites hold firm peaks, about 3 minutes longer.
- In a chilled bowl beat the cream until it holds soft peaks. Fold the egg whites and cream together.
- Fold one-quarter of the cream and egg white mixture into the egg yolk mixture until well blended. Gently fold in the remaining cream and egg white mixture.
- Spread the mixture in 12 individual 1/2-cup custard cups or 8 six-ounce custard cups or molds or a 6-cup loaf pan or mold; cover with plastic wrap and freeze several hours or overnight. The semifreddo will keep at least a week in the freezer.
- Shortly before serving, plunge the peaches into boiling water 15 seconds, rinse under cold water, peel, pit and cut them into thin slices. Toss with remaining 1/2 cup of confectioners’ sugar and the lemon juice.
- Dip the mold or molds briefly into hot water and turn out onto individual chilled plates or a serving platter. Surround with peach slices. Sprinkle the semifreddo with crumbled amaretto cookies and serve.
3 hours 30 minutes
Dining and Cooking