lemon-and-amaretti-semifreddo-with-raspberry-sauce-232107.json

{
    "directions": [
        "Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)",
        "Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)",
        "Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce."
    ],
    "ingredients": [
        "2 10-ounce packages frozen raspberries in syrup, thawed",
        "4 large egg whites",
        "1 cup powdered sugar, divided",
        "2 cups chilled heavy whipping cream",
        "1 teaspoon finely grated lemon peel",
        "1/8 teaspoon ground cinnamon",
        "1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces), divided"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Berry",
        "Citrus",
        "Egg",
        "Dessert",
        "Freeze/Chill",
        "Frozen Dessert",
        "Raspberry",
        "Lemon",
        "Spring",
        "Summer",
        "Kidney Friendly"
    ],
    "title": "Lemon and Amaretti Semifreddo with Raspberry Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/lemon-and-amaretti-semifreddo-with-raspberry-sauce-232107"
}