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Recipe

Amaretto-Cherry Semifreddo

Servings:8

This is a departure from the classic loaf shape for a semifreddo. This version is round, and it has a crust with an almond vibe from crumbled amaretti cookies. The crushed vitamin C tablet keeps the blended cherry juice from turning brown.

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对于地壳

  • 5 oz. amaretti cookies
  • 1-3/4 oz. (3-1/2 Tbs.) unsalted butter, melted
  • 1/2茶匙。犹太盐

For the praline

  • 1/4 cup slivered almonds (1 oz.)
  • 不粘烹饪喷雾
  • 1/4杯砂糖

对于半赛车

  • 1 lb. sweet red cherries, stemmed (about 3 cups)
  • 1 500毫克维生素C片,被压碎到粉末
  • 1/2 cup plus 2 Tbs. granulated sugar
  • 1/4 cup almond-flavored liqueur, such as Amaretto
  • 6 large egg yolks
  • 1/8 tsp. pure almond extract
  • 1 cup heavy cream

Nutritional Information

  • Calories (kcal) : 420
  • 脂肪卡路里(KCAL):190
  • Fat (g): 21
  • 饱和脂肪(G):12
  • 多不饱和脂肪(G):1.5
  • Monounsaturated Fat (g): 7
  • 胆固醇(MG):185
  • Sodium (mg): 100
  • Carbohydrates (g): 53
  • Fiber (g): 3
  • 糖(G):49
  • 蛋白质(G):5

Preparation

Make the crust

  • Position a rack in the center of the oven, and heat the oven to 350°F. Invert the bottom of a 9-inch springform pan, then lock on the side.
  • Put the amaretti in a large zip-top plastic bag, and finely crush with a rolling pin. Transfer to a bowl, and stir in the butter and salt. Press the mixture evenly over the bottom and one-third up the side of the pan. Bake until the crust is firm and a shade darker, 4 to 5 minutes. Put the pan on a rack, and cool completely. Leave the oven on.

Make the praline

  • Spread the nuts on a small rimmed baking sheet, and toast in the oven, stirring once or twice, until fragrant and golden, about 10 minutes. Transfer the nuts to a small bowl. Lightly coat the same baking sheet with cooking spray. Coat a silicone spatula with cooking spray, and set aside.
  • 将糖放入中低温的小煎锅中,偶尔摇动锅,然后煮至糖融化。将热量降低到低点,然后继续煮至糖浆变成中等琥珀色,约4分钟。从火上取下锅。用准备好的刮刀将螺母搅拌到焦糖中。将涂层的螺母刮在准备好的烤盘上,然后站起来完全冷却,大约15分钟。将果仁糖转移到切菜板上,然后切碎。将果仁糖在中间滤网中筛选,以去除细粉和面包屑。搁置。

Make the semifreddo

  • 将一半的樱桃塞入一半,将每块切成6至8片。搁置。将剩余的樱桃与维生素C,1/2杯糖和利口酒一起放入搅拌机(如果您愿意的话),然后将其搅拌15至30秒。按下中型锅上的中间滤波器,然后按下,然后丢弃固体。
  • Have ready a large metal bowl set over a larger bowl filled with ice and water. In a small bowl, beat the egg yolks with a hand-held electric mixer until well blended. Transfer to the saucepan with the cherry purée. Place the pan over medium heat. With the mixer on high speed, beat until the mixture is thick and pale, 4 to 5 minutes. Remove from the heat and transfer to the chilled bowl. Add the almond extract, and continue to beat until thick and pale, about 5 minutes.
  • In another bowl, using clean beaters, combine the cream and the remaining 2 Tbs. sugar, and beat until the mixture just holds stiff peaks, about 1-1/2 minutes.
  • Fold the cream into the cherry mixture gently and thoroughly, then fold in the reserved cherries and half of the praline. Pour the semifreddo onto the cooled crust, and sprinkle the remaining praline on top. Freeze, covered with plastic wrap, until firm, at least 8 hours or overnight. Let stand in refrigerator for 30 to 40 minutes before serving.

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