Equipment
Ingredients
Semifreddo Base
- 6 egg yolk, room temperature
- 60 g amaretto cookie crumbs
- 15 ml amaretto liqueur
- 3 egg white, room temperature
- 60 g confectioners' sugar, sifted
- 350 ml heavy cream, chilled
Peach Topping
- 910 g peaches, whole, fresh
- 60 g confectioners' sugar, sifted
- 15 ml lemon juice
- 30 g amaretto cookies, crushed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 290 kcal
- Protein
- 5 g
- Carbohydrates
- 27 g
- Fat
- 19 g
- Fiber
- 1 g
- Sugar
- 22 g
- Sodium
- 36 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 169 mg
- Potassium
- 241 mg
- Calcium
- 47 mg
- Iron
- 0.7 mg
- Magnesium
- 12 mg
- Phosphorus
- 87 mg
- Zinc
- 0.5 mg
- Vitamin A
- 204 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 1.2 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.3 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.20 mg
- Niacin
- 0.8 mg
- Folate
- 23 mcg
- Water
- 117 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Beat the egg yolks in a mixer bowl until the mixture thickens significantly.
Add 60g of amaretto cookie crumbs to the yolks and beat for 5 minutes until the mixture is pale and very thick.
Stir in 15ml of amaretto liqueur until combined.
In a separate clean, dry bowl, beat 3 egg whites until they become foamy.
Gradually add 60g of confectioners' sugar and beat at high speed for 3 minutes until firm peaks form.
Whip 350ml of chilled heavy cream in a chilled bowl until soft peaks form.
Fold the whipped cream into the whipped egg whites using a gentle motion.
Incorporate one-quarter of the cream and white mixture into the yolk base to lighten it.
Gently fold the remaining cream and white mixture into the yolk base until no streaks remain.
Pour the mixture into a loaf pan or individual custard cups and cover with plastic wrap.
Freeze the dessert for at least 8 hours, or overnight, until completely firm.
Submerge the whole peaches in boiling water (100°C/212°F) for 15 seconds.
Rinse peaches in cold water, then peel off the skin, remove the pits, and slice the fruit thinly.
Toss the peach slices with 60g of confectioners' sugar and 15ml of lemon juice.
Dip the bottom of the frozen mold briefly in hot water to loosen, then invert the semifreddo onto a serving platter.
Arrange the prepared peach slices around the semifreddo, sprinkle with crushed cookies, and serve immediately.
Chef's Notes
- This recipe uses raw egg yolks and whites. Ensure eggs are fresh and handled safely, or use pasteurized eggs if serving vulnerable populations.
- For the best texture, ensure the heavy cream and the mixing bowl are very cold before whipping.
Storage
Freezer: 7 days — Keep tightly wrapped to prevent freezer burn.
Troubleshooting
The mousse is dense or heavy instead of light
Cause: The air was knocked out of the whipped whites or cream during folding
Fix: Cannot be fixed once combined
Prevention: Use a rubber spatula and a gentle 'over-and-under' motion; do not stir
Egg whites will not reach firm peaks
Cause: Trace amounts of fat or yolk in the bowl or on the whisk
Fix: Start over with fresh whites and a clean bowl
Prevention: Ensure all equipment is completely clean and grease-free before beating whites
Cultural Context
Semifreddo, meaning 'half-cold' in Italian, is a classic frozen dessert that bridges the gap between ice cream and mousse. It originated in Italy, likely in the early 20th century, and is cherished for its light texture and versatility, often featuring regional flavors and ingredients.
