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 Apricot Almond Semifreddo Recipe
Very popular dessert all over the world. Cooking is simple and easy. And the dessert itself is very refined. Your guests will be delighted.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Prepare all the necessary ingredients. Peel the apricots and put the oven in the oven at 180C until soft. It took me about 20 minutes. Pour boiling water over the almonds and apricot kernels and also bake until they snap. Unparliamentary.
    Prepare all the necessary ingredients. Peel the apricots and put the oven in the oven at 180C until soft. It took me about 20 minutes. Pour boiling water over the almonds and apricot kernels and also bake until they snap. Unparliamentary.
  2. Put the almonds in a blender.
    Put the almonds in a blender.
  3. There's the core and the liquor.
    There's the core and the liquor.
  4. Punch into the paste. The more knives, the thinner the paste.
    Punch into the paste. The more knives, the thinner the paste.
  5. Let stand in the refrigerator for 15 minutes - it will become more docile and will become saturated.
    Let stand in the refrigerator for 15 minutes - it will become more docile and will become saturated.
  6. Cool the baked apricots.
    Cool the baked apricots.
  7. Punch the blender into the puree. You can RUB it through a sieve if you want, but I like the texture. We need 200 g of ready-made puree. That's about all I got.
    Punch the blender into the puree. You can RUB it through a sieve if you want, but I like the texture. We need 200 g of ready-made puree. That's about all I got.
  8. Pour the sugar into a bowl. Put the yolk there.
    Pour the sugar into a bowl. Put the yolk there.
  9. Break two eggs.
    Break two eggs.
  10. Place in a water bath and beat with a mixer at high speed for 8-10 minutes. Depends on the power of the mixer.
    Place in a water bath and beat with a mixer at high speed for 8-10 minutes. Depends on the power of the mixer.
  11. Pour the hot mass into a cold bowl and whisk for another 10 minutes until cool. I did it in a planetary mixer.
    Pour the hot mass into a cold bowl and whisk for another 10 minutes until cool. I did it in a planetary mixer.
  12. At the same time, whisk the cream.
    At the same time, whisk the cream.
  13. Carefully mix the cream with the custard base.
    Carefully mix the cream with the custard base.
  14. 110 g of cream base put to the puree.
    110 g of cream base put to the puree.
  15. Gently mix.
    Gently mix.
  16. In the remaining mass, put the liqueur topping, mix, but without fanaticism, let the texture remain.
    In the remaining mass, put the liqueur topping, mix, but without fanaticism, let the texture remain.
  17. Cover the form with a film.
    Cover the form with a film.
  18. Put the apricot mixture on the bottom.
    Put the apricot mixture on the bottom.
  19. Top with creamy almond.
    Top with creamy almond.
  20. Flatten the mass and cover with a film. Put it in the freezer overnight.
    Flatten the mass and cover with a film. Put it in the freezer overnight.
  21. One hour before serving, put it in the refrigerator. Cut into pieces and serve. Dishes or bowls for feeding the so cooled.
    One hour before serving, put it in the refrigerator. Cut into pieces and serve. Dishes or bowls for feeding the so cooled.
  22. Tender, sweet and sour, multi-texture... Awesome... Everything for you!
    Tender, sweet and sour, multi-texture... Awesome... Everything for you!
  23. Bon appetit.
    Bon appetit.
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