The pear and amaretti semifreddo is delicate and velvety, a dessert that captivates with its simplicity. The intense aroma of amaretti blends with the sweetness of pears, creating a perfect balance between crunchiness and softness. The gluten-free and lactose-free version retains all its original deliciousness using even plant-based products. Perfect to prepare in advance, this semifreddo becomes an elegant idea for Christmas parties.
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- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 egg yolks
- 1/3 cup sugar
- 1/3 cup water
- 3/4 cup whipping cream
- 1 cup pears (canned)
- 1/2 cup amaretti
- 2 pears (canned)
Tools
- 1 Knife
- 1 Stand Mixer
- 1 Mold
- 1 Bowl
- 2 Saucepans
Steps
Thinly slice the 2 canned pears with a knife and set aside. Cut the remaining pears (1 cup) into small cubes of about 1/8 inch.
For the pâte à bombe, put the water and sugar in a saucepan and cook the sugar syrup until it reaches 250°F.
Begin to whip the egg yolks at room temperature. Incorporate the sugar syrup into the yolks while whipping in a stand mixer or with electric beaters and continue until cooled.
Next, whip the cream and fold it into the pâte à bombe with a spatula from bottom to top to avoid deflating the mixture.
Add the pear cubes.
Gently combine and pour into individual molds or a 9-inch diameter mold lined with cling film.
Place in the freezer for at least 8 hours.
Unmold the semifreddo just before serving.Garnish with crumbled amaretti and thinly sliced pears.
ATTENTION: consult the Celiac Disease Foundation guidelines and read the ingredients carefully to ensure they are gluten-free.
Tips
It can be stored in the freezer for 1 month at 0°F
No need to thaw it, otherwise the pear and amaretti semifreddo will be too soft. The serving temperature is from 18°F to 3°F.
FAQ (Frequently Asked Questions)
Can I make the pear and amaretti semifreddo without lactose and gluten?
Yes, you can use lactose-free or completely plant-based products in the same quantities as in the recipe.
For gluten-free, ensure the ingredients are allowed as per the Celiac Disease Foundation guidelines.
