Semifreddo (Half cold ice-cream) serves 4
Semifreddo is an Italian half-frozen dessert that can be a great alternative dessert for those who don’t have gelato/ice-cream making machine. Generally you can add anything inside Semifreddo from fruits to chocolates. This recipe will use prunes.
-24 prunes, pitted
-1/2 lemon, roughly chopped
-8 tbsp sugar
-6 eggs, separated, from which you use 6 yolks and 3 whites
-600ml (19.5 fl oz) cream
-15 amaretti biscuits, crushed (Short bread biscuits is also acceptable)
-100ml (3.5 fl oz) brandy
-60g (2oz) unsalted pistachio nuts, shelled and crushed.
-Put the prunes, lemon pieces, 2 tblsp of sugar and 500ml (16fl oz) of water in a pan and simmer for 1 hour. Allow to cool.
-Drain the prunes, reserve the juice. Discard the pieces of lemon.
-Thouroughly blend the 6 egg yolks with 4 tbsp of sugar.
-Beat the cream until fairly stiff and fold it into the egg yolk mixture.
-In a CLEAN bowl, whisk the 3 egg whites until they form stiff peaks. Gently fold them into the egg mixture.
* That’s the basic semifreddo, which can go straight into the freezer if you want to serve it plain.
-To flavour the semifreddo, fold in the crushed amaretti (or shortbreads), brandy and the pistachio nuts (reserving a few for decoration) and stir well.
-Line a deep rectangular container with grease-proof paper.
-Pour in about 1/3 of the mixture and spread it out evenly. Layer half the prunes over the semifreddo. Cover them with another 1/3 of the mixture, then the other half of the prunes and then the final 1/3 of the semifreddo mixture.
-Freeze for at least 4 hours
-About 15 minutes prior to serving, put the prune juice into a saucepan with 2 cups of water and the remaining 2 tblsp of sugar and simmer uncovered over a low heat until it thickens into a syrup, about 10 minutes. Allow to cool for a few minutes.
-Drizzle the sauce over your semifreddo and dig in!!!