Pineapple Semifreddo Recipes

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Steps:

• 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.