Amaretti Semifreddo with Orange Brandy Snaps
300ml double cream
3 eggs, separated
75g crunchy amaretti biscuits
75g icing sugar
40g caster sugar
40g golden syrup
50g plain flour
½ tsp orange zest
1 tsp orange juice
150g fresh raspberries
Place the amaretti biscuits in a bag and crush with a rolling pin to coarse crumbs. Whip the cream until stiff and set aside.
Beat the egg yolks and icing sugar together in a large bowl until pale and creamy. Stir in the crushed amaretti and the amaretto followed by the whipped cream.
Whisk the egg whites until stiff and gently fold into the egg yolk mixture until everything is well combined. Pour into 6 individual pudding moulds and transfer to the freezer.
To make the brandy snaps, preheat the oven to 180°C and line two baking sheets with greaseproof paper. Put the butter, sugar and syrup in a small pan and heat until dissolved. Remove from the heat and stir in the flour, orange zest and juice. Place 6 teaspoons of the mixture, spaced well apart, on each tray. Bake for 6-8 minutes until golden.
Leave to cool for one minute before lifting off the tray one at a time with a palette knife and curl over the handle of a spoon. Once set, leave to cool on a wire rack. Repeat to make around 20 brandy snaps.
Remove the semifreddo from the freezer 10 minutes before serving. Turn out onto plates and serve with the brandy snaps and fresh raspberries dusted with icing sugar.