Wednesday 1 July 2020
Lemon and Amaretti Semifreddo
Simplicity itself. And extremely delicious. The raspberries came from the garden, as did the lemons - well, strictly speaking they came from the tree which overhangs from the Priest's garden, next door, but it's much the same thing, and the fruit would go unused if we didn't help ourselves. With an eye half-closed, it could be argued that this is a sugar-free recipe...but, in fact the condensed milk comes 'sweetened' (whatever that means, in practice). Certainly, the end result is easily sweet enough.
Ingredients: juice and grated zest of 4 lemons; 1 x 397 ml can of sweetened condensed milk; 300 ml whipping cream; 100g amaretti biscuits (by preference, the soft 'Tuscan' kind, rather than the brittle sort which you find more usually...if the latter are the only kind available, than so be it.)
1. Prepare a one-and-a half-pint loaf tin: grease the inside, and then line the base with a strip of foil, which overhangs the two ends; place in the freezer for ten minutes or so, to get good and cold.
2. In a large bowl, add the condensed milk to the lemon juice and zest. Mix them together - alchemy will ensure that the mixture thickens quite naturally.
3. Separately, whisk the cream until fairly stiff, and then fold into this the lemon mixture.
4. Crush the amaretti. They need to be in 'scatterable' form.
5. Layer the amaretti and the cream mixture in the prepared loaf tin: a quarter of the crumbled amaretti followed by a third of the mixture, finishing with a layer amaretti.
6. Freeze for at least four hours. Unmould by running a knife blade down the two long sides of the tin, and once upended onto the serving plate, pull on the exposed ends of the foil.
7. Serve with fresh raspberries.