Apicius' Semifreddo Agli Amaretti

1. 1

   Beat the egg yolks with sugar till it becomes firm white foam.

2. 2

   Pour it out in a round bottom stainless steel bowl and double boil it while continue whisking, until the batter gets to 70C (foam forms a tring w/o breaking).

3. 3

   Take it off the fire and let it cool.

4. 4

   Whip up the cream in a very cold bowl.

5. 5

   Crumble the amaretti.

6. 6

   First fold the egg batter into cream, then add crumbs.

7. 7

   Fold with care.

8. 8

   Optionally, you can flavor the cream with some drops of amaretto liqueur.

9. 9

   Put the cream in individual cups and keep in the freezer for half an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.