CITRUS SEMIFREDDO
Provided by Giada De Laurentiis
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
- Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. 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 off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
LIME SEMIFREDDO CHEESECAKE
This attractive frozen dessert can be made ahead and frozen for up to 3 months - perfect to get ahead for a Christmas dinner party
Provided by Justine Pattison
Categories Afternoon tea, Dessert, Treat
Time 30m
Number Of Ingredients 10
Steps:
- Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin - press firmly into the base to create an even layer. Chill while the filling is made.
- Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened - this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks.
- Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight.
- To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage.
- Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.
Nutrition Facts : Calories 517 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
COCONUT-LIME SEMIFREDDO
This is a rich and satisfying frozen coconut dessert, speckled throughout with tangy lime zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Line a 4 1/2-by-8 1/2-inch loaf pan with parchment, leaving a 4-inch overhang on all sides. Prepare a large bowl of ice water. In a medium saucepan, combine coconut milk and condensed milk and bring to a boil over high. Reduce heat and cook at a rapid simmer, stirring frequently, until thickened, 10 minutes. Remove from heat and stir in lime zest and salt. Place saucepan in bowl of ice water and stir until mixture is cool, 4 minutes.
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours (or, covered, up to 3 days). Let sit 20 minutes at room temperature. Invert onto a serving platter; peel away parchment. Layer mango on top and serve.
Nutrition Facts : Calories 307 g, Fat 23 g, Fiber 1 g, Protein 4 g
CHOCOLATE MALTED SEMIFREDDO
Steps:
- Line round 2 1/2-inch collars with strips of acetate and place them in the freezer.
- In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together. Over a hot water bath cook whisking constantly until very thick, like a sabayon. Remove from the heat and take out the vanilla bean. Whisk in the chocolate to melt it, then let this cool almost completely. Fold in the whipped cream until completely combined.
- Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight. To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate. Let sit for 10 minutes before serving to temper it a bit.
COCONUT-LIME SEMIFREDDO
This recipe is so simple, yet very yummy!
Provided by Othelle Crouch @kaseychasejen
Categories Other Desserts
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer, beat cream on high until stiff peaks from, 2 minutes. Gently fold whipped cream into coconut milk mixture. Pour into loaf pan; evenly sprinkle coconut over top. Freeze until firm, 6 hours. Let sit 20 minutes at room temperature. Invert onto a serving tray/platter; peel away parchment. Layer mango OR pineapple, on top and serve.
- sorry, no picture available
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