Sunday, October 5, 2008

Pineapple Semifreddo

Cook Time: 5 min
Level: Easy
Yield: 6-8 servings


* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/2 teaspoon vanilla extract
* 3 egg whites
* 1/2 cup simple syrup, recipe follows
* 1 (20-ounce) can crushed pineapple, drained
* 1 cup crushed amaretti cookies, for sprinkling


Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with
nonstick spray. Line the pan with plastic wrap with enough plastic
wrap extending over the sides to cover the top after the pan has been

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla
until stiff peaks form. Set aside.

In another medium bowl, whip egg whites until foamy. With the mixer
on, slowly add the simple syrup. Continue beating on high speed until
the mixture is glossy and doubles in volume, about 7 to 10 minutes.

Using a large rubber spatula, fold the pineapple into the egg whites.
Fold the whipped cream into the egg white mixture. Gently, spoon the
mixture into the loaf pan. Fold over the plastic wrap to cover and
freeze for 8 hours (or up to 1 month).

To serve: Unfold the plastic wrap. Invert the semifreddo onto a
cutting board. Remove the plastic wrap. Cut the semifreddo into 1-inch
thick slices. Place on individual serving plates and top each slice
with the crushed amaretti cookies.
Simple Syrup:

1/4 cup water

1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a
boil, reduce heat and simmer for 5 minutes, until the sugar has
dissolved. Take pan off heat and cool the syrup. Any extra cooled
syrup can be saved in an airtight container.

Yield: 1/2 cup

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