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Apricot Semifreddo with Tempo Moscato | Tempo Moscato

Tempo Cocktails

Apricot Semifreddo with Tempo Moscato

Preparation time: 30-60min

Difficulty: Medium.


2 yolks, 10 cl of Tempo Moscato, 50grams of sugar, 100 grams of fresh apricot purée cooked with 50 grams of sugar, 30 cl of whipped Cream, pistaches.

For the almond wafer:

125 grams of icing sugar, 50 grams of orange juice, melted butter, 65 grams of sliced almonds, 40 grams of floor, salt, hlaf orange zest.

For the sauce with berries:

100 grams of water, 100 grams of sugar, 125 grams of mixed wild berries.


  1. Mounted in a water bath the yolks, the moscato and sugar until the became a cream. Keep on mounting cold.
  2. Join the fresh apricot purée, the whipped Cream and the pistachios. 
  3. Put it inot the molds and keep it into the freezer.
  • For the almond wafer : mix all the ingredients and keep it into the fridge for one hour. spread a thin layer of batter into the pan with baking paper and cook at 160 degrees until it becomes of golden colour.Shape it as your wish while still hot.
  • For the sauce with berries: Make the water with sugar boiling, remove from heat and let cool. Blend the berries with the syrup and filter with strainer.

Serve the semifreddo with the souce, the wafeer and a salad of fresh apricot, minced pistachios, fres mint leaves and icing sugar.