I made this Christmas Semifreddo Recipe and it was delicious. I knew I had to share it with you.
Now that I have finished decking my halls for Christmas, I have shifted my focus to other holiday preparations like sending out my Christmas cards and preparations of the delicious kind.
I will start making cookies over the weekend to take to my friend Karen’s annual cookie exchange party next week, but yesterday I made this…
Christmas Semifreddo Recipe
If you have never had Semifreddo, it is a semi-frozen dessert that is like an ice cream cake. It is a cross between ice cream and frozen mousse. It is DELICIOUS especially when you let it soften a bit before eating.
It is a perfect dessert for entertaining around the holidays since you can make it up to 3 weeks ahead of time. When it is time to serve, you simply invert the pan you made it in onto a serving plate and then spoon berries in the center to garnish.
I chose to make it with amaretto liqueur, but you could also make it with Kirsch (cherry liqueur). The recipe calls for thin mint parfaits. I used After Eight mints, but had a hard time finding them. I finally found them in the candy aisle at the 5th supermarket I went to.
The gold-rimmed plate is from Ed’s family. I always try to use it when we entertain. It is perfect for the semifreddo.
A spoonful of semifreddo with berries is quite delish, one that will have you and your holiday guests’ tastebuds smiling. For more of my favorite recipes click here.
- 1/2 cup dried cherries
- 1/4 cup amaretto
- 1/2 cup honey
- 2 cups heavy cream
- 1/3 cup confectioners' sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1 cup chopped shortbread cookies about 8 cookies
- 1/2 cup chopped mint parfait thins I used 14 After Eight Mints
- Fresh cherries raspberries, and strawberries for garnish
- Fresh mint leaves for garnish
- In small saucepan, combine cherries, amaretto, and honey. Bring to a simmering and well mixed. Remove from heat. Let stand until mixture reaches room temperature.
- Meanwhile, coat 9-inch diameter 6 1/2-cup ring mold with nonstick vegetable-oil cooking spray. Line mold with plastic wrap, smoothing out wrinkles.
- In large bowl, stir together cream, confectioners' sugar, cinnamon, and allspice. Beat mixture just until stiff peak form.
- Fold in shortbread cookies, After Eight Mints, and cherry mixture until blended. Scrape into mold. Freeze for 6 hours or until firm.
- To serve: Remove mold from freezer; invert onto serving platter. Let stand 5 minutes. Gently tap plate and mold on countertop; slide mold from semifreddo, and remove plastic wrap. Smooth semifreddo with a spatula Garnish with fresh berries and cherries.