Photo: Pineapple Semifreddo Recipe
Ingredients
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1/2 cup simple syrup, recipe follows
- 1 (20-ounce) can crushed pineapple, drained
- 1 cup crushed amaretti cookies, for sprinkling
Directions
Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside.
In another medium bowl, whip egg whites until foamy. With the mixer on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.
Using a large rubber spatula, fold the pineapple into the egg whites. Fold the whipped cream into the egg white mixture. Gently, spoon the mixture into the loaf pan. Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).
To serve: Unfold the plastic wrap. Invert the semifreddo onto a cutting board. Remove the plastic wrap. Cut the semifreddo into 1-inch thick slices. Place on individual serving plates and top each slice with the crushed amaretti cookies.
Simple Syrup:
- 1/4 cup water
- 1/2 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container.
Yield: 1/2 cup
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By amyldawson
Fremont, CA
on February 18, 2013
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Fabulous recipe!! Easy to make and packed full of flavor. This is a light and refreshing dessert. I have family members who are not dessert eaters who love this dessert. This is becoming a stable recipe in my family. Thanks Giada!!
By pkck2k_012184
aurora, CO
on July 28, 2011
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I made this desert for friends 20+ years. Everyone loved it!
It was light and creamy just as Giada said it would be.
However, you must DRAIN the pineapple, or your end result
WILL be icy.
I even pressed the pineapple into the strainer to get out as much
liquid as possible. I also used this liquid in place of water for the
simple syrup mixture, and added the juice of 1/2 small lemon. Please
fresh lemon juice. It adds flavor with a small bit a tartness. Just
the right touch. Unable to find the Amaretti cookies. I chose to slice
up some Utah peaches (any other will do cooked them for a few
minutes adding DiSarrono Amaretto liquer. WOW! What a great
end result. I will definitely make this again and again, experimenting
with different fruits, toppings, etc.
Thank You Giada. This dessert is so easy and elegant to serve.
CK in CO
By Ikuetb
Kirkland, WA
on June 26, 2011
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I make other kinds of frozen desserts and found this to be flavorless but sweet. I actually thought it might be better if you put some lemon juice, so, when I was eating a slice, I poured a bit of lemon juice I had in a fridge and it was difinately better that way. I don't know why Giada didn't come up with the idea since she seems to use a lot of lemon juice in her cooking!
Read all 48 reviews