Chocolate and Amaretto Semifreddo

Now please don’t send the dessert police round if this is not really an authentic semifreddo. I’ve just looked at the Wikipedia definition and it seems like it should have ice cream mixed in with the whipped cream.  Oh dear, Chica taking shortcuts again.

Regular readers of this blog will probably have already noticed that I don’t post a huge number of dessert recipes. Mainly because I’m not very sweet toothed, and secondly because Big Man and I don’t really need to be eating too many naughty treats and generally stick to fruit and yogurt at the end of a meal.

But sometimes, yes sometimes, life calls for pudding and with some new pals round recently for supper, this was such an occasion. Obviously, after a long day of house renovation, I needed a meal which I could prepare in advance so that I could relax and enjoy the food and company.

The main course was Pollo Cacciatore, made the day before. Dessert was made the evening before, inspired by part of a programme presented by Nigella Lawson. I missed the detail of the recipe, so this is my version and it worked out perfectly. I am my own Domestic Goddess.

Semifreddo (4)

Ingredients (serves 6-8….well 4-6 in my house)

  • 600ml of double or whipping cream
  • 100g of your favourite chocolate which you need to put into the fridge for an hour or so
  • 2-3 tablespoons of amaretto (or your favourite liqueur)
  • 4 ready-made meringue nests (or you could be a complete Domestic God or Goddess and make your own)
  • A loaf tin or plastic ice cream tub lined with cling film

Beat the cream until is softly whipped (but not stiff). Finely chop the cold chocolate and add it to the cream with the liqueur then crumble in the meringue (break it up into small pieces). Mix gently with a large spoon until combined and then spoon it into your container. Cover with cling film and freeze until you are ready to serve. Take it out of the freezer a few minutes before you want to eat and slice it (I found it easiest with a bread knife) into portions.

I served mine with fresh raspberries, a raspberry coulis (made with one cup of raspberries and half a cup of icing sugar, cooked then sieved) and some flaked almonds. It’s not the most beautiful photo in the world, I apologise, but it was taken as I served it up after an evening of food and wine conviviality, at about 10pm in an underlit kitchen.

Easy, delicious and very little effort. Perfect!

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