RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE
Categories Berry Citrus Egg Dessert Freeze/Chill Frozen Dessert Raspberry Lemon Spring Summer Bon Appétit Kidney Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
- Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
- Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.
FRESH RASPBERRY SAUCE
Steps:
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE
For a fabulous finish to your meal, serve this beautiful Semifreddo (semi frozen) dessert - sliced, then drizzled wih a delicate raspberry Melba sauce. Every bite is worth celebating!!
Provided by Chef mariajane
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
- SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
- To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
- MAKE AHEAD:.
- Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
- TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.
Nutrition Facts : Calories 397, Fat 14.4, SaturatedFat 8.9, Cholesterol 53.5, Sodium 66.4, Carbohydrate 65.4, Fiber 3.7, Sugar 55.7, Protein 4.3
PEACH SEMIFREDDO WITH RASPBERRY SAUCE
Steps:
- Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan. The ends of the pan do not need to be covered.
- Cut the peaches in half, remove the pits and cut each peach half in quarters. Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree. Push the puree through a sieve to remove bits of skin.
- Refrigerate the peach mixture while continuing with the recipe.
- Whip the cream until stiff. Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top. Fold the ends of the waxed paper over the top to cover mixture. Place the pan in the freezer for 8 hours or overnight.
- Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds. Sweeten the puree to taste with some or all of the remaining sugar. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
- An hour and a half to 3 hours before serving, unmold it. Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil. Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve. It can remain in the refrigerator up to 4 hours.
- To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries. Cut thick slices and spoon some sauce on each serving.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 9 grams, Carbohydrate 39 grams, Fat 26 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 47 milligrams, Sugar 33 grams
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
CHERRY-RASPBERRY SEMIFREDDO
A classic Italian dessert that translates to 'semi-frozen', semifreddos are light and airy in texture-think of them as a hybrid of ice cream and mousse. A cinch to pull together and make-ahead by design, they're a great low-maintenance option when you're entertaining and want to serve an easy but elegant dessert. This rendition is packed to the brim with spring cherries and raspberries, but you can make this versatile recipe using any fresh or thawed frozen fruits that you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h45m
Number Of Ingredients 9
Steps:
- Whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.
- Transfer mixture to a food processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1 1/4 cups.)
- Combine whole egg, yolks, and remaining 1/2 cup sugar and 1/4 teaspoon salt in a large heatproof bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°F) and sugar has dissolved. Using a mixer, beat on medium-high speed until thick and cool, 3 to 5 minutes.
- Reduce speed to low; beat in 1 cup berry purée. In a clean bowl, whip 3/4 cup cream to stiff peaks, then fold into berry mixture. (You should have 3 1/2 cups.) Divide mixture between 8 freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.)
- To serve, remove semifreddo from freezer and let sit 10 minutes. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with more raspberries, cherries, and whipped cream before serving.
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