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Frappuccino
Semi Freddo
(with
amaretto sauce)
Not
actually a frappe, but anyway. This
kind of dessert has become very popular at the moment.
Jamie Oliver did one in his first series, with praline. But here
is my preferred way.
You
need:
1
pint double cream
125g caster sugar
4 separated eggs
1 vanilla pod seeds removed
1 tbsp honey
For
the sauce
50g butter
50g caster sugar
2 tbsp amaretto
1 tbsp Galliano
100g apricots chopped (can use dried)
25g almonds finely chopped
2 tbsp double cream.
Whip
cream until thick and chill. Beat the sugar and egg
yolks in a bowl until they are squirty cream-esque
in texture.
Fold in the cream and vanilla seeds, and chill.
In a new bowl beat the egg whites until they are at the
'stiff peaks' stage. Fold them into the egg yolks and
cream mixture and put in the freezer. It must be in for
at least 4 hours in total.
To
make the sauce:
Put the butter, sugar, Galliano, amaretto, apricots and
almonds into a pan and heat until all the sugar has
dissolved, simmer for 3 mins, remove from the heat and
stir in the cream.
After around 2 hours pour most of the sauce into the
semi frozen ice cream and swirl to give a marbled
effect. Retain a bit of sauce to serve it with. Return
the ice cream to the freezer until it is done.
Warm the remaining sauce and pour over the ice cream
when serving.
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