Pineapple Semifreddo Recipes

PINEAPPLE SEMIFREDDO

Steps:

• Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray.
• Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
• In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Set aside.
• In another medium bowl, whip egg whites until foamy.
• With the mixer on, slowly add the simple syrup.
• Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.
• Using a large rubber spatula, fold the pineapple into the egg whites.
• Fold the whipped cream into the egg white mixture.
• Gently, spoon the mixture into the loaf pan.
• Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).
• To serve: Unfold the plastic wrap.
• Invert the semifreddo onto a cutting board.
• Remove the plastic wrap.
• Cut the semifreddo into 1-inch thick slices.
• Place on individual serving plates and top each slice with the crushed amaretti cookies.

SEMIFREDDO

Steps:

• In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.