VANILLA SEMIFREDDO WITH RASPBERRY SAUCE
Steps:
- Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
- Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
- In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
- Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
- Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
- To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.
VANILLA SEMIFREDDO
Make and share this Vanilla Semifreddo recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line 1 quart (9x4 inch) loaf pan with plastic wrap and place it in your freezer to chill while you make the egg-and-cream mixture.
- In a bowl, beat the cream with an electric mixer on high until doubled in volume and holds soft peaks when the beaters are turned off and lifted up.
- Set aside at room temperature, away from the stove's heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat; decrease heat so the water simmers gently.
- Clean and dry the beaters for your mixer; place the egg yolks and ¼ cup of sugar in a bowl that will fit snugly over the pan with the simmering water.
- Beat away from the heat at medium speed until thick and pale yellow; about 1 minute.
- Set the bowl over the saucepan and continue beating until the mixture will make little mounds when the beaters are turned off, lifted up, and any mixture on them is allowed to dribble back into the pan, about 2 more minutes.
- Beat in the vanilla, then remove bowl from the saucepan (do not turn off the heat under the pan) and set aside at room temperature for 5 minutes.
- Meanwhile, clean and dry the beaters again; place the egg whites, salt, and the remaining ½ cup sugar in another bowl and fit it snugly over the saucepan with the simmering water.
- Beat at medium speed for 1 minute, until frothy.
- Add in the cream of tartar and continue beating at medium speed, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, shiny, and satiny, about 3 minutes.
- Remove the bowl from the saucepan and continue beating off the heat until room temperature, about 1 more minute.
- Fold about half of the egg white mixture into the egg yolk mixture with a rubber spatula until smooth, then fold in the remaining egg white mixture.
- Fold in the whipped cream gently, just to incorporate it without losing much of the volume.
- Take the prepared loaf pan out of the freezer and pour this mixture into it.
- Spread the mixture gently to the corners with a rubber spatula.
- Return to you freezer and chill until cold and thick, about 6-8 hours.
- Once the semifreddo is set, cover the pan tightly with plastic wrap to ward off freezer odors, can be stored this way for up to 2 weeks.
- To serve, turn the loaf pan upside down on a serving platter; hold the plastic wrap at the sides and lift off the pan, wiggling it from side to side.
- Pull the plastic off the semifreddo and cut into slices about 1 inch thick.
Nutrition Facts : Calories 214.4, Fat 13.3, SaturatedFat 7.7, Cholesterol 145.7, Sodium 102.1, Carbohydrate 20.4, Sugar 19.2, Protein 2.9
STRAWBERRY RHUBARB COMPOTE WITH VANILLA BEAN-INFUSED COCONUT CREAM
This is a great sugar and gluten-free summer treat! Garnish with fresh mint, chopped strawberries, and chopped pistachios.
Provided by GastroChef
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h36m
Yield 8
Number Of Ingredients 10
Steps:
- Combine strawberries, rhubarb, 1/2 cup honey, orange juice, cardamom, ginger, and cinnamon in a large pot over medium heat. Bring to a boil; cook for 1 to 2 minutes. Reduce heat to medium-low and simmer until rhubarb breaks down and compote thickens to resemble a jam, about 10 minutes.
- Transfer compote into a bowl. Refrigerate until cold, about 1 hour.
- Scoop the firm layer of cream from the top of the cans of coconut milk into a bowl, leaving the liquid behind.
- Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife. Add them to the coconut cream in the bowl.
- Whip the coconut cream with an electric mixer medium-high speed until fluffy, about 1 minute. Continue beating, slowly drizzling in 2 tablespoons honey, until soft peaks form.
- Serve whipped coconut cream over chilled compote.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 34 g, Fat 21.1 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 18.6 g, Sodium 15.6 mg, Sugar 28.4 g
RHUBARB COMPOTE WITH VANILLA CRèME FRAîCHE & PANCAKES
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Provided by Good Food team
Categories Dessert, Dinner, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
- Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
- Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.
Nutrition Facts : Calories 343 calories, Fat 20 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
RHUBARB VANILLA COMPOTE
A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008
Provided by DDW7976
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar and cinnamon in a medium saucepan.
- Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
- Remove from heat and stir in vanilla.
- Serve warm or cold.
RHUBARB-STRAWBERRY COMPOTE
Strawberries and rhubarb are a wonderful combination. Try this easy compote with vanilla ice cream or just serve with a dollop of whipped cream.
Provided by Bren
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Combine rhubarb, strawberries, water, orange juice, honey, star anise pod, and salt in a small pot and bring to a slow boil over medium heat. Reduce heat, cover, and simmer for 5 minutes.
- Remove the lid and simmer until fruit is soft, about 5 more minutes. Turn off heat and allow to cool completely. Remove star anise and place compote into jars. Use within a few days and keep refrigerated.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 10.8 mg, Sugar 3.6 g
STRAWBERRY-RHUBARB SEMIFREDDO
A semifreddo is a frozen, molded mousse. Here, we combine it with a walnut-shortbread crust for a tart that celebrates the coming of spring fruit.
Provided by Tracey Seaman
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In food processor, process cookies and walnuts until finely ground. Press crumbs onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake until golden and fragrant, about 10 minutes. Transfer to rack to cool.
- In medium saucepan over moderate heat, combine sliced strawberries, rhubarb, and 1/3 cup sugar. Simmer, stirring often, until soft, about 6 minutes. Remove pan from heat and set aside.
- In large metal bowl using handheld electric mixer, beat eggs and remaining 1/2 cup sugar until foamy. Beat in hot strawberry-rhubarb mixture. Place bowl atop saucepan of barely simmering water and beat at moderately high speed until instant-read thermometer registers 140°F, about 5 minutes. Turn off heat and continue beating 3 minutes more. Remove bowl from saucepan and let custard cool, stirring occasionally, until room temperature. Cover and chill 30 minutes.
- In large bowl, combine mascarpone, 1/4 cup heavy cream, and vanilla. Using handheld electric mixer with clean beaters, beat mixture at low speed until combined. Gradually beat in remaining cream, then beat at moderately high speed until mixture just holds stiff peaks. Fold mixture into chilled custard, then pour into springform pan, smoothing top. Wrap well in plastic wrap and freeze until firm but not frozen solid, about 3 hours.
- To serve, unwrap and let stand at room temperature 20 minutes to soften slightly. Place tart on serving platter and remove sides of pan. Garnish with remaining strawberries.
VANILLA SEMIFREDDO WITH RHUBARB COMPOTE
In Italy, there are many variations of semifreddo, which, literally translated, means "partially frozen." Sometimes a semifreddo is made from sponge cake layered with slightly frozen cream; other times it's cake-free, simply a lighter version of ice cream. At Lucques, we make this semifreddo from an uncooked "custard" base that has beaten egg whites (to make it buoyant and light) and whipped cream (to prevent it from freezing completely) folded into it. The result is a creamy frozen dessert that doesn't require an ice cream maker or a true custard cooked at the stovetop. Strawberry and rhubarb are a classic combination, but though it's tempting to temper the sourness of the rhubarb with sweet strawberries, I prefer the intense mouth-puckering quality of rhubarb on its own. This is a great party dessert since you can prepare all the components ahead of time.
Number Of Ingredients 12
Steps:
- Lightly oil a 9-inch round cake pan and line it with plastic wrap, tucking the wrap into the corners and smoothing it out completely with your hands. Let the excess plastic drape over the sides of the pan.
- In a stand mixer fitted with the whisk attachment, whip the cream at medium speed, until it forms stiff peaks. Transfer the whipped cream to another bowl, cover, and chill while you make the rest of the dessert. Wash and dry the mixing bowl and whisk attachment.
- Split the vanilla bean in half lengthwise. Use a paring knife to scrape the seeds and pulp into the mixing bowl. Add the egg yolks, vanilla extract, and half of the sugar, and mix at high speed with the whisk attachment about 3 minutes, until the mixture is thick and light-colored and has doubled in volume. Transfer to a large bowl and set aside. Wash and dry the mixing bowl and whisk attachment.
- Whip the egg whites at medium speed about 1 minute, until frothy. Turn the speed up to high, and slowly pour in the remaining 1/3 cup sugar. Whip on high speed about 4 minutes, until stiff peaks have formed.
- Fold the chilled whipped cream into the yolk mixture. Then gently fold in the egg whites, a third at a time. Pour the mixture into the prepared cake pan and tap the pan on the counter three times. Place a piece of plastic wrap over the surface, smoothing it with your hands (wrinkles in the plastic wrap will leave lines on the semifreddo). Fold the draping plastic wrap over the edges, and freeze for at least 4 hours.
- Take the semifreddo out of the freezer 10 minutes before serving. Spoon a little rhubarb compote onto six plates. Cut six slices from the semifreddo and place them on the plates over the compote. Spoon a little more compote over the top of each slice of the semifreddo. Pass the remaining compote at the table.
- Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
- Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan. Add the vanilla pod, sugar, and 2 tablespoons water. Without stirring, bring the ingredients to a boil over medium heat. Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel. Immediately toss in half the rhubarb and all the wine. The caramel will seize up and harden slightly. Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until it's jammy. Stir in the rest of the rhubarb and 1/2 cup water. Cook a few minutes until the rhubarb is tender but not mushy. Remove the pan from the heat, and strain the rhubarb over a bowl. Return the liquid to the pan, and bring it to a boil over medium-high heat.
- Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices). Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously. Cook over medium heat a few minutes, until the liquid is shiny and thickened. Pour the liquid back into the bowl, and stir in the rhubarb. Chill before serving.
- The semifreddo needs to be made at least 4 hours ahead (preferably the day before), so it has time to set completely.
More about "vanilla semifreddo with rhubarb compote recipes"
RHUBARB COMPOTE | RICARDO
From ricardocuisine.com
RASPBERRY SEMIFREDDO RECIPE - LOS ANGELES TIMES
From latimes.com
RHUBARB SEMIFREDDO RECIPE & PISTACHIO CREAM - GREAT …
From greatbritishchefs.com
STRAWBERRY RHUBARB VANILLA COMPOTE | THE GIRL IN THE …
From girlinthelittleredkitchen.com
STRAWBERRY-RHUBARB SEMIFREDDO RECIPE - CHATELAINE
From chatelaine.com
RHUBARB COMPOTE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
VANILLA SEMIFREDDO WITH STRAWBERRY SAUCE - FAYE'S FOOD
From fayesfood.com
YOSSY'S RHUBARB SEMIFREDDO - NIK SHARMA
From abrowntable.com
VANILLA BEAN SEMIFREDDO WITH BLUEBERRY COMPOTE AND HAZELNUT …
From jamesbeard.org
GREEN TEA SEMIFREDDO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
VANILLA SEMIFREDDO RECIPE - VANILLA SEMIFREDDO WITH RASPBERRY …
From findrecipeworld.com
RICOTTA SEMIFREDDO WITH WARM RHUBARB COMPOTE RECIPE
From cdkitchen.com
RHUBARB VANILLA CHIA COMPOTE (EASY RECIPE) - CROWDED KITCHEN
From crowdedkitchen.com
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
VANILLA PANNA COTTA WITH RHUBARB COMPOTE - RICARDO
From ricardocuisine.com
VANILLA SEMIFREDDO WITH RHUBARB COMPOTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY-RHUBARB SEMIFREDDO RECIPE - CHATELAINE | RECIPE
From pinterest.ca
WARM RHUBARB COMPOTE WITH VANILLA SEMIFREDDO RECIPE | EAT YOUR …
From eatyourbooks.com
RHUBARB-VANILLA COMPOTE RECIPE | EATINGWELL
From eatingwell.com
AMY'S RECIPE BOX: VANILLA SEMIFREDDO WITH RHUBARB COMPOTE
From boitearecettes.blogspot.com
SEMIFREDDO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RICOTTA SEMIFREDDO WITH WARM RHUBARB COMPOTE | CYCLING FORUMS
From cyclingforums.com
SIMPLE RHUBARB COMPOTE - A BEAUTIFUL PLATE
From abeautifulplate.com
SASA RECIPE: ROASTED RHUBARB WITH CREME FRAICHE SEMIFREDDO
From sasadarfika.blogspot.com
RICOTTA SEMIFREDDO WITH WARM RHUBARB COMPOTE RECIPE
From cookingindex.com
ALMOND SEMIFREDDO &STRAWBERRY RHUBARB COMPOTE - EAT SOME …
From eatsomewearsome.com
EASY RHUBARB COMPOTE – A COUPLE COOKS
From acouplecooks.com
STRAWBERRY-RHUBARB SEMIFREDDO RECIPE - CHATELAINE
From pinterest.ca
SIMPLE SPICED RHUBARB COMPOTE (STEWED RHUBARB) | LOW SUGAR
From sneakyveg.com
RICOTTA SEMIFREDDO WITH WARM RHUBARB COMPOTE
From cookingrecipedb.com
VANILLA RHUBARB COMPOTE RECIPE | MINDFUL COOKING
From marmaladeandkindness.com
BREAD PUDDING WITH RHUBARB COMPOTE AND SEMIFREDDO RECIPE
From eatsmarter.com
VANILLA RHUBARB COMPOTE {JAM} - LANNIE RAE GOURMET
From lannieraegourmet.com
SIMPLE RHUBARB COMPOTE (RHABARBERKOMPOTT) - MY DINNER
From mydinner.co.uk
GOOSE, HAM AND VANILLA SEMIFREDDO WITH CHERRY COMPOTE FOR …
From foodisthebestshitever.com
RHUBARB COMPOTE RECIPE | DESSERT RECIPES | PBS FOOD
From pbs.org
RICOTTA SEMIFREDDO WITH WARM RHUBARB COMPOTE RECIPE - PINTEREST
From pinterest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love