Pineapple Semifreddo

Name: Pineapple Semifreddo
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT8H35M0.000S
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 3 egg whites; 1/2 cup simple syrup, recipe follows; 1 (20-ounce) can crushed pineapple, drained; 1 cup crushed amaretti cookies, for sprinkling; 1/4 cup water; 1/2 cup sugar

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Frozen Treats

Pineapple Semifreddo

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

252

Total Fat

12

Saturated Fat

7

Carbohydrates

35

Dietary Fiber

1

Sugar

29

Protein

2

Cholesterol

41

Sodium

58

Total: 8 hr 35 min
Prep: 30 min
Inactive: 8 hr
Cook: 5 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

252

Total Fat

12

Saturated Fat

7

Carbohydrates

35

Dietary Fiber

1

Sugar

29

Protein

2

Cholesterol

41

Sodium

58

Total: 8 hr 35 min
Prep: 30 min
Inactive: 8 hr
Cook: 5 min

Ingredients

1 cup heavy cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

3 egg whites

1/2 cup simple syrup, recipe follows

1 (20-ounce) can crushed pineapple, drained

1 cup crushed amaretti cookies, for sprinkling

Simple Syrup:

1/4 cup water

1/2 cup sugar

Directions

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:

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