SEMIFREDDO RECIPES RECIPES

Steps:

• Separate 4 large eggs, placing the yolks in one bowl and the whites in a second bowl. Let sit until room temperature.
• Place a large bowl (preferably metal) in the refrigerator to chill. Line the bottom and long sides of a 9×5-inch loaf pan with a 12×20-inch sheet of plastic wrap, leaving a 4-inch overhangs on the long sides. Smooth the plastic along the sides and into the corners.
• Place 1 1/2 cups cold heavy cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium-high speed until stiff peaks form, 3 to 4 minutes. Transfer to the chilled bowl and keep in the refrigerator.
• Fill a medium saucepan with 1 1/2 inches water and bring to a boil over high heat. Meanwhile, finely chop 4 ounces semisweet chocolate (about 1 cup) and place in a medium bowl that fits over the saucepan without the bottom of the bowl touching the water.
• Reduce the heat to maintain a gentle simmer. Fit the bowl of chocolate onto the saucepan and stir occasionally with a rubber spatula until the chocolate is completely melted, about 2 minutes. Remove the bowl from the saucepan and set aside to cool slightly while you beat the egg yolks.
• Wash and dry the mixer bowl and whisk attachment. Add the egg yolks and 1/3 cup of the granulated sugar to the bowl. Beat on high speed with the whisk attachment until pale and thickened, about 3 minutes. Add the melted chocolate and whisk until well combined. Transfer to a large bowl.
• Wash and dry the mixer bowl and whisk attachment again. Add egg whites to the bowl and beat with the whisk attachment on medium speed until frothy, about 30 seconds. Increase the speed to high and slowly pour in the remaining 1/3 cup granulated sugar. Continue beating until stiff peaks form, 3 to 4 minutes.
• Add 1 cup of the whipped egg whites to the chocolate mixture and stir with a rubber spatula until just combined. Add the remaining egg whites and gently fold together until just combined. Add the whipped cream and gently fold together just until no streaks remain (do not overmix).
• Scrape the mixture into the loaf pan and smooth the top. Wrap the overhanging plastic over the top to cover. Freeze until solid, at least 6 hours but preferably overnight (and up to 3 days).
• When ready to serve, peel back the plastic wrap from the top of the semifreddo. Invert onto a cutting board. Remove the pan and plastic wrap, and slice crosswise into 1-inch-thick pieces.

Steps:

• 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.