Fruit And Cinnamon Semifreddo Recipes
CINNAMON SEMIFREDDO WITH FIGS
Semifreddo-Italian for "semi-frozen"-is like a light, mousse-like ice cream that you can make with a stand mixer. Figs macerated in bourbon, honey, and olive oil add a beautiful touch to this dessert, which would make a festive finish to any holiday meal.
Provided by Elise Kornack
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with whisk attachment, beat cream on high speed until medium stiff peaks form, 4-5 minutes. Store in the refrigerator until ready to use. Bloom the gelatin by mixing with cold water, then resting to thicken, 4-5 minutes. In a small saucepan clipped with a candy thermometer, add the honey and sugar. Turn heat to low and slowly simmer the mixture until liquid reaches 238 F (called "soft-ball stage"), 10-12 minutes.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks in stages. Start by mixing on high speed until egg yolks are light and lemon-colored, 4-5 minutes. Meanwhile, prepare the figs. Cut the figs in half. Toss in a bowl with lemon juice, bourbon, honey, a pinch of salt, and olive oil. Allow figs to macerate for at least 10-15 minutes, stirring halfway through.
- After 4-5 minutes, when the egg yolks are light yellow, turn off the mixer. Mixture will still be thin and liquid as it drips off the whisk. Add cinnamon and salt. Beat on high speed, 2-3 minutes. Turn off mixer, scrape down sides of the bowl, and continue mixing on medium speed until pale in color, 1-2 minutes. Turn off mixer. Mixture should now fall from the whisk in smooth ribbons.
- When the honey sugar mixture has reached the soft-ball stage (238 F), remove from heat; carefully unclip and set aside the thermometer. Turn the mixer to low speed. Slowly add the honey-sugar mixture, streaming it in the space between the side of the bowl and the whisk, so it mixes evenly without splashing. When all of the honey-sugar mixture has been added, turn the speed to medium-high. Meanwhile, add the bloomed gelatin to the warm empty saucepan that contained the honey-sugar mixture, and stir to deglaze any residual honey-sugar. Turn the speed to low, and stream the gelatin into the mixer. Turn speed to high and continue mixing until the egg yolk mixture is thick, pale, and tripled in volume, 4-5 minutes.
- Fold the whipped cream into the egg yolk mixture in stages to gently incorporate. Use a rubber spatula to add ⅙ of the whipped cream to the egg yolks; briefly stir it before gradually folding it into the yolks to incorporate. Repeat with ⅓ of the remaining whipped cream, then ½, continuing the process of stirring and folding until all of the whipped cream has been added and thoroughly combined.
- Place 6 ramekins on a rimmed baking sheet for easy handling. Evenly divide the semifreddo among the ramekins, first filling each one halfway, then filling them the rest of the way; this helps with even distribution. Place in the freezer for 1½-2 hours, and up to overnight. (Cover with plastic wrap if you have any strong odors in your freezer.)
- 30 minutes before serving, remove semifreddo from the freezer to soften slightly. Finish each ramekin with 2 tablespoons of sour cream, spread evenly across the top. Garnish with two fig halves, a spoonful of the macerated juices, and a sprinkle of flaky salt. Serve.
PASSION FRUIT & WHITE CHOCOLATE SEMIFREDDO
Combine the flavours of white chocolate, passion fruit and pistachios in this semifreddo, a stunning dessert to end a dinner party or family celebration
Provided by Esther Clark
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
- Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
- Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.
Nutrition Facts : Calories 404 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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