A light and fluffy frozen almond mousse.
«Semifreddo» (Italian for «half cold») refers to any of various chilled or partially frozen desserts. This one is a breeze to make and great to have in the freezer for drop-in guests.
|1 cup||whipping cream 35%||250 mL|
|1/4 cup||icing/confectioners' sugar||35 g|
|1/4 tsp||vanilla extract||1.25 mL|
|4||amaretti (dry almond macaroons)||12 g|
|2/3 cup||raspberries||90 g|
|6||muffin paper cups|
Before you start
Due to the use of non-fractional egg amounts in this recipe, only limited choices in the number of servings are possible.
A hand-held or stand mixer will make things easier for this recipe.
- Prepare a muffin tin by lining it with the paper cups.
- In a bowl, whip the cream until slightly stiff, then add the sugar and vanilla. Continue to whip until the cream forms stiff peaks. Finely crush the macaroons and fold them in.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cream mixture. Spoon evenly into the paper liners. Cover the muffin tin with plastic wrap, then wrap with aluminum foil. Freeze at least 2 hours, or overnight.
- About 15 min before you are ready to serve, unmold the «cakes» onto individual serving plates, garnish with a few berries, and let them sit for 15 min at room temperature before serving so that they will not be too cold and hard.
These «cakes» can be kept up to 1 month in the freezer.
Nutrition Facts Table
per 1 Serving (70g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Vitamin D, Vitamin E
- Good source of :
- Vitamin A
|Meat and Alternatives||0|