Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. This is both dramatic and somewhat time consuming to make. I took the challenge and I am glad I did.
Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped. Transfer to a small bowl, do not wipe the processor clean.
Place strawberries and 3 tablespoons sugar in processor, puree until smooth.
Transfer to a fine sieve set over a bowl. Stir puree pressin on solids to extract as much liquid as possible; discard solids.
Combine egg yolks and remaining 1/2 cup sugar in a bowl set over spot of simmering water. Beat on high speed (or vigorously by hand if you must) until yellow and tripled in volume, about 3 minutes. Transfer bowl to a large bowl of ice water;stir until mixture is very thick and cool, about 3 minutes.
Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
Pour 1/2 of the cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.
Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices. This desert is fabulous for a dinner party because it can be made days ahead and thats one less thing to worry about. I truly love the color. Here is my recipe
!/2 cup unsalted roasted shelled pistachios
8 ounces strawberries, hulled (about a cup)
1/2 cup plus 3 tablespoon sugar, divided
3 large egg yolks, room temperature
1 1/2 teaspoon pure vanilla extract
Enjoy
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