Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Semifreddo
To freeze
Utensils
One loaf tin (approx. 500 ml)
How it's done
Preparation
Brush the loaf tin with oil, line with cling film and place in the freezer.
Semifreddo
Bring the cream to the boil in a pan. Add the chocolate, stir until smooth, set aside. Place the egg yolk and honey in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Whisk the egg yolk until the mixture is pale and frothy. Remove the bowl, continue to whisk until the mixture is cold and has turned into a thick cream. Stir the mascarpone until smooth, fold into the egg yolk mixture. Beat the egg white, salt and sugar until stiff, fold in. Transfer ⅓ of the mascarpone mixture to the chilled tin, freeze for approx. 15 mins. Scatter half of the amaretti crumbs on top, roughly mix ⅓ of the mascarpone mixture with the reserved chocolate, spread on top. Finish with the remainder of the amaretti and mascarpone mixture.
To freeze
Cover and freeze for approx. 3 hrs. Cut the semifreddo into slices prior to serving, drizzle with a little Amaretto, as desired.
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