Pineapple Semifreddo
Serves 6
Recipe By: Giada De Laurentiis
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoons vanilla extract
3 egg whites
1/2 cup simple syrup -- recipe follows
1 can crushed pineapple -- drained (20-ounce
1 cup crushed amaretti cookies -- for sprinkling
Spray a 9 1/4 by 5 1/4 by 3-inch (6- cup ) metal loaf pan lightly with nonstick
spray. Line the pan with plastic wrap with enough plastic wrap extending over the
sides to cover the top after the pan has been filled. In a medium bowl, whip the
heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside. In
another medium bowl, whip egg whites until foamy. With the mixer on, slowly add
the simple syrup. Continue beating on high speed until the mixture is glossy and
doubles in volume, about 7 to 10 minutes. Using a large rubber spatula, fold the
pineapple into the egg whites. Fold the whipped cream into the egg white mixture.
Gently, spoon the mixture into the loaf pan. Fold over the plastic wrap to cover
and freeze for 8 hours (or up to 1 month).
To serve: Unfold the plastic wrap. Invert the semifreddo onto a cutting board.
Remove the plastic wrap. Cut the semifreddo into 1- inch thick slices. Place on
individual serving plates and top each slice with the crushed amaretti cookies.
Simple Syrup:
1/4 cup water
1/2 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce
heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat
and cool the syrup. Any extra cooled syrup can be saved in an airtight container.
Yield: 1/2 cup
Prep Time: 30 minutes
Inactive Prep Time: 8 hours
Cook Time: 5 minutes
Yield: 6 to 8 servings
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