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
Christmas Semifreddo RecipeIf 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.
Christmas Semifreddo
Ingredients
- 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
Instructions
- 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.
Cathy Laughlin says
You are so talented i just love all of your ideas . Do you help people with design problems. Can I send a pic.
For your input….
Diane Henkler says
Thanks Cathy –
My focus for the past few years has been on my blog contnet, and I no longer have the time to do consults. I wish I could do everything, but there are not enough hours in the day. :-)
Sheryll & Critters. says
Oh wow, this sounds divine. It sort of brings to mind… Spumoni, which I have not a clue as to how I would make that one. I am going to go out in a couple of hours and try to find all of the ingredients. This will more than likely be my last trip for at least a couple of weeks to a month… since I am expecting baby pups anytime starting Monday. And with a new mommy, you can not just leave her alone…. with having to go pp and such frequently and at what ever time she gets away from nursing her babies. Wish us all the happiest and healthest of births?
Love you and Merry Christmas if I don’t read from you again.
Pat M. says
I’m not Diane, but one of her followers. I do wish you plenty of sleep, the mamma an easy and quick birth, and all her puppies good health – and what an amazing Christmas gift you’re getting!!
Yolanda says
Dear Diane, thanks a lot for this delicious recipe. I will serve it these christmas to my guests….
I already prepared some other of your cakes, and they like very much to my family.
Here in Spain we do not use to cook with some ingredients you normally use, and maybe this is the reason they tastes so good.
Happy weekend!!!