Andrea da Merano's Semifreddo di Amaretti With Fresh Peaches

Name: Andrea da Merano's Semifreddo di Amaretti With Fresh Peaches
Prep time: 30 min
Cook time: 4 h
Total time: 3 h 30 min
Yield: 8 to 12 servings
Cuisine: italian
Ingredients: 6 egg yolks; 1/2 cup amaretto cookie crumbs; 1 tablespoon amaretto liqueur; 3 egg whites; 1 cup sifted confectioners' sugar; 1 1/2 cups heavy cream; 2 pounds ripe peaches; 1 tablespoon lemon juice; Lightly crushed amaretto cookies for garnish

By Florence Fabricant

Updated Oct. 12, 2023

Total Time: 3 hours 30 minutes
Prep Time: 30 minutes
Cook Time: 4 hours
Rating: (0)
Comments: Read comments

This recipe came to The Times in 1987 from the chef Andrea de Merano, who was cooking then at Palio in Manhattan. It is more like a frozen mousse than ice cream, and is served at a higher temperature than a typical American frozen dessert. Make sure the peaches are really ripe for this, and wait until serving to add the crumbled amaretto cookies. Take heart: This recipe might take some time, but it will keep up to a week in the freezer. (The New York Times)

Featured in: Ice Cream Family's Chic Italian Cousin

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 to 12 servings

6egg yolks
½cup amaretto cookie crumbs
1tablespoon amaretto liqueur
3egg whites
1cup sifted confectioners' sugar
1½cups heavy cream
2pounds ripe peaches
1tablespoon lemon juice
Lightly crushed amaretto cookies for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In the bowl of an electric mixer, beat the egg yolks until they thicken. Add the amaretto cookie crumbs and continue beating 5 minutes, scraping the sides of the bowl periodically, until the mixture becomes quite light in color and very thick. Stir in the liqueur.
Step 2
In a clean, dry bowl beat the egg whites until they foam. With the mixer at high speed continue beating, gradually adding ½ cup of the confectioners' sugar. Beat until the egg whites hold firm peaks, about 3 minutes longer.
Step 3
In a chilled bowl beat the cream until it holds soft peaks. Fold the egg whites and cream together.
Step 4
Fold one-quarter of the cream and egg white mixture into the egg yolk mixture until well blended. Gently fold in the remaining cream and egg white mixture.
Step 5
Spread the mixture in 12 individual ½-cup custard cups or 8 six-ounce custard cups or molds or a 6-cup loaf pan or mold; cover with plastic wrap and freeze several hours or overnight. The semifreddo will keep at least a week in the freezer.
Step 6
Shortly before serving, plunge the peaches into boiling water 15 seconds, rinse under cold water, peel, pit and cut them into thin slices. Toss with remaining ½ cup of confectioners' sugar and the lemon juice.
Step 7
Dip the mold or molds briefly into hot water and turn out onto individual chilled plates or a serving platter. Surround with peach slices. Sprinkle the semifreddo with crumbled amaretto cookies and serve.