Total Time: 8 hr 25 min
Prep Time: 20 min
Inactive: 8 hr
Cook: 5 min
“I substituted ginger snaps for the amaretti cookies and did not use the limoncello. Served it with Sweet Cherry Sauce.” ~ Carol
- Nonstick cooking spray
- 4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling
- 3 tablespoons unsalted butter, melted
- 1/2 cup sugar, plus 1/4 cup
- 8 large egg yolks
- 1/4 cup lemon juice
- 3 tablespoons lime juice
- 2 tablespoons limoncello
- Pinch salt
- 1 lemon, zested
- 1 lime, zested
- 1 cup whipping cream
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
Sweet Cherry Sauce
This recipe is courtesy of my friend, Janice. It is fabulous over ice cream, cheesecake, tart desserts, and especially when served with ham! The recipe halves well, too.
- 2-16 oz. cans dark sweet cherries (reserve liquid)
- 1 c sugar
- 2 TBL cornstarch
- 1/4 tsp salt
- 1/2 c butter
- 2 cinnamon sticks*
- 12 whole cloves *
- 2 TBL lemon juice
Add water to the reserved liquid to make 1-1/2 cups. In a 2 QT saucepan combine sugar, cornstarch, and salt. Add the 1-1/2 cups of cherry liquid. Cook over medium heat until sugar is dissolved, about 1-2 minutes. Stir i butter, cinnamon, cloves, and lemon juice. Continue cooking, stirring constantly, until mixture thickens and comes to a boil. Boil for 1 minute. Stir in cherries.
*Janice substitutes 1/4 each of ground cinnamon and cloves in place of the whole spices.
- 1 cup cooked Basmati rice
- 2 cups whole milk
- 3 tblsp sugar
- 1 tblsp raisins
- 1 tbsp chopped pistachios
- 1 tbsp chopped almonds
- 1/8 tsp powdered cardamom
- 1 pinch saffron
1. In a heavy bottomed pan, on medium heat, heat milk and rice.
2. Grind the saffron with a little bit of sugar and add it to the milk.
3. Meanwhile, soak the raisin in a little bit of water to help puff them up.
4. Keep stirring the pan and make sure it does not burn at the bottom.
5. Cook until it is of desired thickness.
6. Add the sugar and mix well.
7. Add the dry fruits – raisins (without the water), pistachios, and almonds
8. Turn off the flame and add the powdered cardamom.
9. Serve hot or cold.