New Lower Prices on hundreds of everyday items | Shop now
Cranberry & amaretti semifreddo
A semifreddo is a great pudding that can be made ahead of time. Amaretti brings thoughts of festive biscuit tins, while cranberries offer a welcome tartness, as well as that all-important pop of colour.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
Unsalted butter, for greasing
3 large eggs, separated
100g caster sugar
350ml double cream
1 tsp vanilla bean paste
½ tsp almond extract
2 clementines (scrubbed), zest, plus extra to serve
80g amaretti biscuits, broken into large chunks, plus extra to serve
Cranberry sauce
300g frozen cranberries, defrosted (or fresh)
100g caster sugar
2 clementines, juice
Method
To make the sauce, put the cranberries, sugar and clementine juice in a medium pan. Cook over a medium heat for 10-12 minutes, until syrupy. Transfer to a medium bowl to cool completely.
Grease and line a 900g loaf tin with 1 long strip of baking parchment (so it overhangs the edges). In a large bowl, use electric beaters to whisk the egg whites to stiff peaks. Add 2 tbsp sugar, one spoon at a time, and continue to whisk until the meringue becomes glossy; set aside. Clean the beaters. In a separate bowl, use the beaters to whisk the egg yolks and remaining sugar together for a couple of minutes, until really pale and creamy. In a large bowl, use a balloon whisk to whip together the cream, vanilla, almond extract and clementine zest, until it just reaches soft peaks. Fold the cream mixture into the yolk mixture, making sure it’s incorporated, then gently fold in the meringue.
Set aside ¼ of the cranberry sauce. Add about 1½ tbsp of the cranberry sauce to the base of the lined loaf tin. Spoon some of the semifreddo mixture on top, followed by a handful of amaretti. Repeat the layers until the tin is full. Use a skewer to gently swirl the
mixture. Cover and freeze for 6 hours, or ideally overnight, until firm. When you’re ready to serve, fill a large bowl with hot water, then dip the bottom of the tin into the water for 30 seconds and invert onto a serving plate. Top with the reserved cranberry sauce, some more amaretti and the extra zest
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,636kJ/ 393kcals
Fat
25g
Saturated Fat
14g
Carbohydrates
37g
Sugars
35g
Fibre
1.8g
Protein
4.4g
Salt
0.2g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
New lower price
0 added
0 in trolley
Quantity of Essential Unsalted Dairy Butter in trolley 0