Fruit and Cinnamon Semifreddo (Michael Chiarello) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
6 egg yolks |
1/2 cup sugar, plus 1/4 cup |
1 cup heavy cream |
2 teaspoons cinnamon |
4 egg whites |
2 tablespoons amaretto liqueur |
1 1/2 cups mixed berries ( blackberries, raspberries and blueberries) |
1 lemon, juiced |
1 small block dark chocolate, for garnish |
Directions:
1. Prepare a double boiler or fit a heatproof bowl over a small saucepan of simmering water. In the bowl, combine the egg yolks and 1/2 cup of sugar, and whisk until frothy. Transfer the bowl immediately to an ice bath, stirring occasionally, until cool.
2. Meanwhile, in a separate bowl, whip the heavy cream to medium peaks. Fold the whipped cream into the cooled egg yolk mixture and then stir in the cinnamon.
3. In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture. Pour the mixture into a loaf pan or small baking dish and freeze the mixture until soft-frozen, about 4 hours.
4. While the semifreddo freezes, toss berries with the lemon juice and remaining 1/4 cup of sugar in a small bowl. Lightly mash with a fork to crush some of the berries. To serve, spoon the semifreddo into individual dessert dishes, top with some of the berry mixture and garnish with shaved chocolate.
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