This semifreddo is bursting with incredible flavors and included raspberry, almonds, and amaretti! Let the amazing Janice from Kitchen Heals Soul teach you how it’s done!
INGREDIENTS
- 6 egg yolks
- 100 g granulated sugar 1/2 cup
- 84 mL amaretto liqueur 1/3 cup
- 440 mL whipping cream (35 % fat) 1 3/4 cups, 35% fat
- 300 g fresh raspberries half for the semifreddo, half as garnish
- 16 amaretti cookies ~ 96 g, crushed roughly
- 25 grams sliced almonds 3 tbsp, mine were not blanched and therefore still had the skin on the edges
