Recipe

Semifreddo Recipe


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Ingredients
  • 1/2 c Andes mint parfait thins, sliced .
  • fresh fruit (to garnish) .
  • 1/8 tsp allspice .
  • 1/2 c honey .
  • fresh mint leaves (to garnish) .
  • 1/2 c dried cherries .
  • 1 c shortbread cookies, sliced .
  • 1/4 c Amaretto or kirsch .
  • 1/3 c confectioners' sugar .
  • 1/2 tsp ground cinnamon .
  • 2 c heavy cream

Directions
  • Step #1 In a small saucepan, mix cherries, liqueur & honey.
  • Step #2 Bring to simmering.
  • Step #3 Remove from heat.
  • Step #4 Let stand until mixture reaches room temperature.
  • Step #5 Meanwhile, coat 9 inch diameter 6 1/2 c ring mold with nonstick veggie spray.
  • Step #6 Line mold with plastic wrap, smoothing out wrinkles.
  • Step #7 In large bowl, stir this together cream, sugar & spices.
  • Step #8 Beat mixture until soft peaks form.
  • Step #9 Fold in cookies, candy & cherry mixture until mixed.
  • Step #10 Scrape into mold.
  • Step #11 Freeze for 6 hrs or until firm.
  • Step #12 It can be kept in freezer for up to 3 weeks! (sounds perfect for do ahead desserts!).
  • Step #13 To serve, remove mold from freezer; invert onto serving platter.
  • Step #14 Let stand 5 mins.
  • Step #15 Gently tap plate & mold on countertop; slide mold from semifreddo, & remove plastic wrap.
  • Step #16 Smooth semifreddo with spatula.
  • Step #17 Garnish with fresh cherries, raspberries, strawberries & mint leaves.
  • Enjoy the Semifreddo recipe

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