Semifreddo just means partially frozen. There is no specific recipe-most seem to be a combination of fruit and whipped cream and various other ingredients, (eggs, yogurt, mascarpone cheese). I just found out about semifreddo today, but it reminds me of the strawberry-rhubarb quark pie I recently created. I had put that in the freezer for a little while just to set because my strawberry-rhubarb sauce was still warm, but then refrigerated the pie. I think recipe will be more like a light ice cream.
My semifreddo recipe will be Easter dessert tomorrow, but I wanted to write down what I did before I forgot.
4 cups partially thawed strawberries, slices, and pureed in food processor with 1/4 sugar.
1 cup Meadowbrook Farms heavy cream, whipped with about 1 T sugar and about 1/2 t vanilla.
2 egg whites, whipped until holds a peak.
Line a loaf pan with plastic wrap.
Put a layer of the strawberry puree in the pan. about 1/2 inch?
Combine the strawberry puree with the whipped cream. Fold in the whipped egg whites.
Add mixture to the loaf pan.
Cover with saran wrap and freeze.
Tomorrow, unmold upside down onto serving plate.
Slice and serve on individual plates.
May garnish with whole strawberries too.
Note: I am not afraid of these uncooked egg whites as I know where these brown eggs came from. We'll see what happens when you freeze whipped egg whites in this dessert. I tried to cook the 2 yolks over a double boiler, but got distracted and got scrambled eggs, so I left the yolks out. I saw recipes that cooked just egg yolks, no whites, and another that cooked and eggs whites and yolks together, and recipes with no eggs at all. No loss not having egg yolks as that is less calories and the mixture tasted really good.
No comments:
Post a Comment