Amaretti semifreddo with redcurrant syrup

Serves 8-10 Desserts and puddings

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Method

To make the redcurrant syrup, put the redcurrants in a small saucepan with the icing sugar, squashing together a little to begin to release the juices. Heat, stirring, to dissolve the sugar, and simmer gently for 5 minutes until syrup-like. Cool completely, then pass through a fine sieve. Chill until required.

To make the semifreddo, put the eggs, egg yolk and maple syrup in a heatproof bowl and place over a pan of just simmering water. Whisk the mixture for 5-6 minutes over a low heat until it has tripled in volume and is thick and very pale. Remove from the heat but continue to whisk for a further 2-3 minutes until the mixture is cool.

In a separate bowl, whip the cream until it holds its shape, then fold into the egg mixture along with the crumbled biscuits and Amaretto liqueur or almond essence. Transfer to a plastic container and chilli in the fridge for 1 hour.

Pour around one-third of the semifreddo mixture into another plastic container and add one-third of the redcurrant syrup. Using a cocktail stick or skewer, swirl together in a pretty pattern. Repeat two more times (save any remaining syrup to pour over vanilla ice cream). Transfer to the freezer and leave until frozen. Serve scoops of the semifreddo in waffle ice cream cones, with a scattering of crushed Amaretti.

This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.