Ingredients
500g apricots ,
halved and stoned
300ml apple juice
200g golden caster sugar
2 large egg yolks
2 tbsp Amaretto
250g mascarpone
100g amaretti biscuits
Method
1.
Line a 1kg loaf tin with a double layer of clingfilm.
Put the apricots and apple juice into a small pan and add 1/2 the sugar. Heat
gently until the sugar has dissolved. Partly cover the pan with a lid, then
simmer for 10 minutes or so, until the apricots are tender and bathed in syrup
(the exact time will depend on how ripe the apricots are, but cook them for at
least 5 minutes, or the fruit will turn brown in the freezer.) Scoop about 8 of
the apricot halves out of the pan and keep to one side. Purée the rest of the
apricots and syrup with a hand blender and leave to cool.
2.
Put the egg yolks, Amaretto and the rest of the sugar
in a heatproof bowl and sit it over a pan of simmering water (the base of the
bowl shouldn't touch the water). Whisk the contents of the bowl until smooth
and pale, and thick enough to form a wide ribbon trail when the whisk is
lifted. an electric beater will help here.
3.
In another bowl, beat the mascarpone and apricot purée
until smooth. Fold in the egg yolk mixture.
4.
Pour 1/3 of the mixture into the lined loaf tin, and
scatter over 1/2 the biscuits and reserved apricots. Repeat with another 1/3 of
the mixture and the rest of the biscuits, then top with the remaining mixture.
Cover with clingfilm. Freeze for at least 4 hours.
5.
To serve, invert the loaf tin over a plate and lift it
off (dip it briefly in hot water if it sticks). Peel the clingfilm from the
semifreddo and cut into slices to serve.
credit to: bbcgoodfood.com
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