Espresso and Amaretti Semifreddo

Espresso and Amaretti Semifreddo
Espresso and Amaretti Semifreddo
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  1. 1/2 teaspoon unflavored gelatin
  2. 6 tablespoons water, divided
  3. 1 1/2 cups heavy whipping cream
  4. 6 tablespoons brewed espresso
  5. 1/2 cup sugar
  6. 1/4 teaspoon salt
  7. 6 large egg yolks
  8. 1 cup crumbled amaretti cookies
  9. 1/2 cup cocoa nibs
  1. In a small bowl, sprinkle gelatin over 1 tablespoon water, and let soften 5 minutes. In a separate bowl and using a mixer at high speed, beat cream until soft peaks form; cover and chill.
  2. In a small, heavy-bottom saucepan, whisk together espresso, sugar, salt, and remaining water. Bring to a boil over medium heat, stirring occasionally, until sugar is dissolved. Continue to boil until mixture registers 240° on an instant-read candy thermometer, about 10 minutes. Add gelatin mixture to espresso mixture, and whisk to dissolve.
  3. In a medium bowl and using a mixer at high speed, beat egg yolks until thick and pale, about 4 minutes. Reduce speed to medium; add espresso mixture in a slow, steady stream, and continue to beat until pale, thick, and cooled completely, about 3 minutes.
  4. Fold one-third of whipped cream mixture into egg mixture until just combined. Gently add remaining cream, amaretti cookies, and cocoa nibs.
  5. Cover and freeze for at least 4 hours. Spoon into small dessert dishes, and serve immediately.
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