Peach and Semifreddo Amaretti cookies

Semifreddo di Pesche e Amaretti

A fresh and creamy semifreddo, with ripe peaches, amaretti cookies and a soft consistency obtained without cooking.

4 servings

Easy

Peach and peach semifreddo amaretti cookies It's a cold dessert with a creamy, soft texture, perfect for ending a meal when you want a fresh, fragrant dessert. The sweetness of ripe fruit combines with the intense notes of amaretti cookies, While whipped cream And egg white to stiff peaks make the structure lighter and more airy. The peach puree forms the base of the mixture and maintains the recognizable fruity character of the dessert; amaretti cookies They add an aromatic nuance and a pleasant depth. The preparation requires no cooking: the result depends on the correct beating of the ingredients and a delicate incorporation, necessary to avoid losing volume. Semifreddo is best served as a dessert, well-set, preferably in a dome-shaped mold. The recipe is associated with gastronomic tradition.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the peaches

Pit the ripe yellow peaches and cut them into even pieces. Use soft, fragrant fruits, so the pulp will be easy to blend and the mixture The final result will have a smooth consistency, without hard parts.

Blend peaches and amaretti cookies

2 min

Collect the peaches and the amaretti cookies and sugar. Blend for about 2 minutes, until you obtain a smooth, thick cream, without any visible pieces of fruit or amaretto.

Whip the heavy cream

Whip the heavy cream until it reaches a firm consistency. Stop processing when the mixture holds its shape and has no liquid parts: a heavy cream firm will allow the semifreddo to remain compact during freezing.

Mount theegg white

Mount theegg white to stiff peaks very firm, until it becomes white, firm and capable of supporting the shape of the whiskWork gently to maintain the structure, which will make the semifreddo lighter.

Unite the masses

Pour the peach puree into a bowl and incorporate the whipped cream and theegg white to stiff peaksMix with gentle movements from bottom to top, until you obtain a mixture uniform and soft, without visible white streaks.

Freeze the semifreddo

240 min

Transfer the mixture Pour into a container, preferably dome-shaped, and level the surface. Freeze for about 4 hours, until the semifreddo is completely firm and can be unmolded while maintaining its shape.

Unmold and serve

Invert the container onto a serving plate and carefully release the semifreddo. Serve immediately after unmolding, when it retains a firm yet creamy texture and the dome shape is well defined.

Chef's Tips

To obtain a stable semifreddo, whip heavy cream And egg white separately until they form firm consistencies, then gently incorporate them into the puree without deflating the mixture.