Citrus Semifreddo Recipe 485

CITRUS SEMIFREDDO

Steps:

• Spray a 9x5x3 inch metal loaf pan with nonstick cooking spray.
• Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Stir in the zests.
• Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
• Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160*F, about 5 minutes.
• Set the bowl of custard into another bowl of ice water to cool completely.
• Using an electric mixer, beat the cream and the remaining 1/4 cup sugar in another large bowl until firm peaks form.
• Using a large rubber spatula, gently fold the whipped cream mixture into the custard.
• Spoon the mixture into the prepared loaf pan.
• Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap.
• Invert the semifreddo onto a platter and peel of the plastic wrap.
• Cut the semifreddo into 1-inch slices, sprinkle with cookie crumbs and serve.

VANILLA CITRUS SEMIFREDDO

Steps:

• Combine cream, sugar, lemon juice, lemon peel and vanilla in a large non-reactive saucepan. Bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes. Remove from heat.
• Whisk together cold milk and gelatin in a medium heatproof bowl. Gradually stir in hot cream mixture, 1/2 cup at a time, stirring constantly until combined. Let cool for 5 minutes, stirring occasionally.
• Pour mixture into a greased 9x5 inch loaf pan lined with plastic wrap that overhangs by 2 inches. Cool to room temperature. Cover and freeze for at least 8 hours or up to 24 hours.
• To serve, remove pan from freezer. Let stand for 15 minutes. Uncover; using plastic wrap as an aid, lift semifreddo from pan and invert semifreddo onto a cutting board. Remove plastic wrap and slice semifreddo. Serve immediately.

STRACCIATELLA SEMIFREDDO

Steps:

• For the crust: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.
• In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.
• For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.
• In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.
• Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

COFFEE SEMIFREDDO

Steps:

• Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
• Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
• Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
• Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
• Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.