Fruit and cinnamon semifreddo
- Preparation Time30 mins
- Cooking Time5 mins
2) In a separate bowl, whip the double cream to medium peaks. Fold the whipped cream into the cooled egg yolk mixture and stir in the cinnamon.
3) In a separate mixing bowl, whip the egg whites and amaretto liqueur until soft peaks form and fold that into the egg yolk-cream mixture. Pour the mixture into a loaf pan or small baking dish and freeze until soft-frozen, about 4 hours.
4) Whilst semifreddo freezes, toss berries with the lemon juice and remaining 55g of sugar in a small bowl. Lightly mash with a fork to crush some of the berries.
5) To serve, spoon the semifreddo into individual dishes, top with some of the berry mixture and garnish with shaved chocolate.
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