RICE PUDDING SEMIFREDDO
Rice pudding semifreddo is a delightful twist on the classic dessert, combining the creamy richness of rice pudding with the light, airy texture of semifreddo. It’s super easy to make with a little help from the pantry. A mixture of cream and rice pudding mixed with amaretti cookies is poured into a mold and frozen until firm. Each slice offers a velvety, melt-in-your-mouth experience, with the comforting flavors of rice pudding transformed into a refreshing, frozen delight. Garnished with a sprinkle of amaretti cookies makes this rice pudding semifreddo is a unique and delicious dessert.
RICE PUDDING SEMIFREDDO
Ingredients
- 1 can vanilla rice pudding 400 grams
- 1 cup whipping cream
- ½ can condensed milk 150 ml
- ½ orange zested
- 30 amaretti cookies
Instructions
- In a large bowl, pour in the whipping cream and beat with a hand mixer to soft peaks.
- Pour in the condensed milk and orange zest and whisk again until fully mixed together.
- Put 20 amaretti cookies into a Ziploc bag and break up in medium pieces. Pour cookies into the cream and with a spatula, fold the cookies into the cream.
- Line a loaf pan with plastic wrap. Pour cream mixture into the pan. Cover with the plastic wrap and freeze overnight.
- When ready to serve, remove from the loaf pan and remove the plastic wrap. Place on a serving platter for 10 minutes before cutting into it.
- Put the remaining 10 amaretti cookies into the Ziploc bag and crush into small pieces. Sprinkle on top of the semifreddo to garnish.