BANANA PEANUT SEMIFREDDO
Steps:
- Line an 8 1/2- by 4 1/2- by 2 1/2-inch metal loaf pan with plastic wrap, leaving a 2 inch overhang on ends, and chill in freezer.
- In a food processor coarsely grind peanuts, pulsing motor. In a metal bowl beat eggs and sugar until combined. Set bowl over a saucepan of simmering water and beat egg mixture until thick and pale and registers 140°F on an instant read thermometer. Continue beating mixture over simmering water 3 minutes (for egg safety) and remove bowl from heat. Beat in vanilla and salt.
- In a bowl coarsely mash bananas and fold into egg mixture with peanuts. In another bowl beat cream until it just holds stiff peaks and fold into banana mixture gently but thoroughly. Pour mixture into loaf pan. (There should be about 1 cup extra mixture, which may be poured into a smaller pan.) Freeze semifreddo, covered with plastic wrap, at least 8 hours and up to 5 days. Unmold semifreddo onto a platter, discarding plastic wrap, and cut into slices.
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
tara
[email protected]Yum!
Tom Jerry
[email protected]This was a great recipe! The semifreddo was delicious and easy to make. I would definitely recommend it to others.
bokkor_nil
[email protected]I love this recipe! It's so easy to make and it always turns out perfectly. I've made it several times for different occasions and it's always a hit. The flavors are amazing and the texture is so smooth and creamy. I highly recommend this recipe!
Samith Noy
[email protected]This semifreddo was delicious! I made it for a dinner party and it was a huge hit. The flavors of the banana and peanut butter were perfect together, and the texture was smooth and creamy. I would definitely recommend this recipe to anyone looking fo