Vanilla Semifreddo with Almonds and Amaretti

By norsegal8

When whipping cream during warm weather, you’ll get the best results if you chill the bowl and beaters in the freezer for at least twenty minutes first. In this recipe, try to coordinate the sugar syrup reaching 238 degrees and the egg whites reaching soft peaks stage. But don’t despair if they are out of sync. Beating the whites can be interrupted just before they reach soft peaks, and resumed at any point. If the syrup heats beyond 238 degrees, you can cool it by adding a small amount of cold water; one tablespoon should cool the syrup about 7 degrees, and you can add as many as four tablespoons if need be. Serve plain or with Warm Bittersweet Chocolate Sauce, (see related recipe).

Ingredients

• 3 large egg whites, at room temperature
• 1 cup heavy whipping cream
• 1/2 cup granulated sugar
• 2 tablespoons granulated sugar
• 6 tablespoons chopped almonds, toasted
• 1 teaspoon vanilla extract
• 1/3 cup amaretti cookie crumbs (about 6 cookies, crushed)

Details

Servings 8

Preparation

Step 1

1. Line 6-cup loaf pan with plastic wrap with a 3-inch overhang all around; place in freezer. Place egg whites in bowl of electric mixer fitted with whisk attachment; set aside. Whip cream to soft peaks at medium speed; cover and refrigerate.

2. Mix 1/4 cup water and 1/2 cup sugar in 1-quart saucepan. Warm mixture over low heat without stirring until sugar dissolves, about 4 minutes. Increase heat to medium-high, simmer mixture toward its final temperature of 238 degrees. When sugar syrup reaches 210 degrees, begin beating egg whites on medium speed until frothy, about 40 seconds. Add 1 teaspoon of remaining sugar and increase speed to high; beat until soft peaks form, about 2 minutes. Gradually beat in remaining 5 teaspoons sugar. Decrease speed to medium-high; pour 238-degree syrup into whites in thin, steady stream (avoid hitting rotating beater and sides of bowl); continue beating until mixture is glossy, doubled in volume, and cooled to room temperature, 4 to 5 minutes. Beat in vanilla.

3. Gently stir one-third of whipped cream into egg white mixture with rubber spatula; fold in remaining whipped cream, 4 tablespoons almonds, and cookie crumbs. Scrape mixture to prepared pan, spreading evenly with rubber spatula. Fold overhanging plastic wrap over mixture and press gently onto surface; freeze until firm, at least 8 hours (can be frozen up to 1 month).

4. To unmold, remove plastic wrap from surface and invert loaf pan onto serving plate, then remove plastic wrap; smooth surface with spatula if desired. Sprinkle with remaining almonds; slice and serve immediately plain or with Bittersweet Chocolate Sauce.