Double Amaretto Semifreddo with Golden Gleaming Sauce

Ingredients

• 2 ounces amaretti cookies
• 1 egg white
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 3 tablespoons amaretto liqueur
• For the sauce:
• 1/4 cup apricot preserves
• 1/4 cup amaretto liqueur
• 6 1/2-cup metal rum baba/dariole molds

Directions

1. Seal the amaretti cookies inside a resealable plastic bag and crush them with a rolling pin until they’re broken into crumbs. You want some bigger bits and some finer ones in the mix, so don’t take it all the way to powder.
2. Add the egg white to a bowl and whisk it until it holds soft peaks. In another bowl, whip the cream to soft peaks as well, then gently fold the egg white into the cream. If you want to move things along, a hand mixer is perfect here, and you don’t have to clean the beaters between the egg white and the cream.
3. Fold in the confectioners’ sugar and amaretto liqueur, followed by the crushed cookie crumbs.
4. Spoon the mixture into 6 dariole molds, pressing it in firmly, tamping it down, and leveling off the tops. Cover each mold with plastic wrap and freeze for at least 6 hours or overnight, but not longer than 1 week.
5. For the sauce, combine the preserves and amaretto liqueur in a small saucepan and bring them to a boil, whisking as they heat.
6. Let the sauce boil for 1 minute, then remove the pan from the heat and let it cool a little before transferring it to a small milk or cream pitcher. Let it cool completely, then cover it and set it aside.
7. When you’re ready to serve, lower the bottom of each dariole mold, one at a time, into a bowl of just boiled water for a quick 30-second dip. Dry off the mold, set a small plate or saucer on top, flip it over, and unmold the semifreddo. If it doesn’t release the first time, give it another dip. Spoon a little of the golden, gleaming sauce over each one, and I’d put the bottle of amaretto and 6 shot glasses on the table, too.