LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE
Categories Berry Citrus Egg Dessert Freeze/Chill Frozen Dessert Raspberry Lemon Spring Summer Bon Appétit Kidney Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
- Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Susie Marie
mariesusie@hotmail.comThis was a delicious and easy-to-make dessert. The semifreddo was smooth and creamy, and the raspberry sauce was the perfect topping. I will definitely be making this again.
Amyoli Mqwelane
m25@gmail.comI loved this recipe! The semifreddo was so light and fluffy, and the raspberry sauce was the perfect complement. I will definitely be making this again.
Su-yen Skyler
ss54@hotmail.comThis was a great recipe! The semifreddo was smooth and creamy, and the raspberry sauce was the perfect topping. I would definitely make this again.
Cheri Schaefer
cheris@yahoo.comI wasn't a big fan of this recipe. The semifreddo was too icy and the raspberry sauce was too tart. I think I would have preferred a different recipe.
Daniel Mokopanele
d@gmail.comThis was a delicious and easy-to-make dessert. The semifreddo was light and fluffy, and the raspberry sauce was the perfect topping. I would definitely make this again.
Kashif Noor
kn@hotmail.comI made this recipe for a special occasion and it was a huge success! The semifreddo was smooth and creamy, and the raspberry sauce was tangy and sweet. The flavors complemented each other perfectly. I would definitely recommend this recipe.
umar haji
umarh41@hotmail.comThis was a great recipe! The semifreddo was easy to make and turned out perfectly. The flavor was light and refreshing, and the raspberry sauce was the perfect complement. I served this at a dinner party and it was a big hit. Everyone loved it.
Mliky multz
m.multz81@gmail.comThis semifreddo was a bit too sweet for my taste. I think I would have preferred it with less sugar. The texture was also a bit icy, which I didn't love. However, the raspberry sauce was delicious, and I would definitely make it again.
Daniel Mansour
mansour.d58@hotmail.comThis was a delicious and refreshing dessert! The lemon flavor was very prominent, but it wasn't too tart. The amaretti cookies added a nice sweetness and crunch. The raspberry sauce was a great addition, and it really brought the whole dish together.
KAYLA BALDWIN
bkayla33@aol.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it! The semifreddo was surprisingly easy to make, and the results were amazing. The flavor was rich and decadent, and the texture was light and airy. The raspberry sauce was th
Ava Simons
s.ava57@gmail.comThis lemon and amaretti semifreddo with raspberry sauce was a delightful treat! The flavors were perfectly balanced, with the tartness of the lemon complementing the sweetness of the amaretti and the raspberry sauce. The texture was smooth and creamy