Friday, November 14, 2008

Citrus Semifreddo

Cook Time: 5 min
Yield: 8 servings


* Nonstick cooking spray
* 4 ounces purchased amaretti cookies, crushed (about 20 small
cookies) plus more for sprinkling
* 3 tablespoons unsalted butter, melted
* 1/2 cup sugar, plus 1/4 cup
* 8 large egg yolks
* 1/4 cup lemon juice
* 3 tablespoons lime juice
* 2 tablespoons limoncello
* Pinch salt
* 1 lemon, zested
* 1 lime, zested
* 1 cup whipping cream


Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the
pan with plastic wrap, allowing the excess to hang over the ends and

Combine the crushed amaretti cookies and the melted butter. Put in the
lined pan and press down to firm and form a crust.

Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice,
limoncello, and salt in a large metal bowl to blend. Set the bowl over
a saucepan of simmering water (do not allow the bottom of the bowl to
touch the water). Whisk the egg mixture until it is thick and creamy,
and a thermometer inserted into the mixture registers 160 degrees F,
about 5 minutes. Set the bowl of custard into another bowl of ice
water to cool completely. Stir in the zest.

Using an electric mixer, beat the cream and remaining 1/4 cup sugar in
another large bowl until firm peaks form. Using a large rubber
spatula, gently fold the whipped cream into the custard. Spoon the
mixture onto the prepared crust. Fold the overhanging plastic wrap
over the custard and freeze until frozen, at least 8 hours or up to 3

Unfold the plastic wrap. Invert the semifreddo onto a platter and peel
off the plastic wrap. Cut the semifreddo into 1-inch slices and
sprinkle with crushed amaretti cookies and serve.

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