Semifreddo all'Amaretto

Semifreddo all'Amaretto

• 100g/1 cup amaretti biscuits
• 10 tbsp crushed pistachio nuts (optional)
• 3 tbsp amaretto liqueur
• 1 pinch of salt
• 200ml whipped cream
  1 cup condensed milk


1. Whisk the heavy cream until is on peaks


2. Stir in the crushed Amaretti biscuits, pistachio nuts and liqueur and the salt. 


3. Gently stir in the condensed milk. 


4. Fold until stiff, and then fold gently in to the semi-freddo mixture. 



Another way to serve.
5. Cover a 500ml capacity terrine mould or loaf tin with cling-film (this will enable you to tip out the semi-freddo when ready and slice it easily). Pour the mixture into the mould and place in the freezer for at least six hours, or overnight. 


6. Serve in slices on dessert plates dusted with cocoa powder, alongside a cup of espresso coffee. 


*NOTE: Don't forget to add the amaretto and salt to the recipe, if you don't add it will be freezing like a block of ice!
• 
  
  
  
  
  
  
  
  
  
  

  

  Served in individual cups.

•