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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Thanks to a wonderful swap partner, I have this great recipe (Lauralie41) It came in a Christmas book...but I can totally picture this dessert with summer fruit in the middle of the mold....Times are estimated and do not include freezer time. Ingredients:
1/2 cup dried cherries |
1/4 cup amaretto or 1/4 cup kirsch |
1/2 cup honey |
2 cups heavy cream |
1/3 cup confectioners' sugar |
1/2 teaspoon ground cinnamon |
1/8 teaspoon allspice |
1 cup shortbread cookie, chopped |
1/2 cup andes mint parfait thins, chopped |
fresh fruit (to garnish) |
fresh mint leaves (to garnish) |
Directions:
1. In a small saucepan, combine cherries, liqueur and honey. Bring to simmering.
2. Remove from heat. Let stand until mixture reaches room temperature.
3. Meanwhile, coat 9 inch diameter 6 1/2 cup ring mold with nonstick veggie spray. Line mold with plastic wrap, smoothing out wrinkles.
4. In large bowl, stir together cream, sugar and spices. Beat mixture until soft peaks form. Fold in cookies, candy and cherry mixture until blended. Scrape into mold. Freeze for 6 hours or until firm. It can be kept in freezer for up to 3 weeks! (sounds perfect for do ahead desserts!).
5. 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 spatula. Garnish with fresh cherries, raspberries, strawberries and mint leaves.
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