Semifreddo can be made ahead and frozen for up to 3 weeks.
Servings: 10 servings
- 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.