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Amaretto and Pistachio Semifreddo

  • 1.5 C. heavy cream
  • 7 egg yolks
  • 2/3 C. sugar
  • 1 T. vanilla
  • ¼ C. amaretto
  • 1/3 C. pistachio
  • 1/3 C. sliced cherries
  • Amaretti Cookies

1. Line a mold or a loaf pan with saran wrap.

2. Whip heavy cream to stiff peaks. Refrigerate until needed.

3. In a large bowl, whisk together the egg yolks, sugar, vanilla, and amaretto. Stirring frequently, cook slowly over a double boiler until the mixture has thickened, about 10 minutes. Be very careful not to scramble the eggs. Cool slightly to less than body temperature. Fold in the whipped cream. (Either gently fold in the cherries and pistachio now, or wait until molding.)

4. Crush at least 8 cookies and sprinkle put in the bottom of the loaf pan. Place the cream mixture into the mold. If you haven’t already added the cherries and pistachios, garnish the top with them or bury them under the top of the mixture. Wrap the top with plastic wrap and place in the freezer 4 hours or until solid. This does not have to be brick hard to serve. Just set enough to cut.

5. Remove from mold to serve, cut into slices and garnish with more crushed amaretto cookies.