The recent heat wave in New Jersey has thwarted my baking plans. I mean really… who wants to put on the oven in this weather, even with the AC!
Leafing through my June 2011 issue of Bon Appétit Magazine, I stumbled upon a section called FREEZE! Right Where You Are where frozen desserts abound: granitas, semifreddos & ice pops.
Since I had all the ingredients for the semifreddo, I figured let’s give it a try. Needless to say that my husband, John, attacked it even before I unmolded it… it was gone in 2 days.
Although it was a lot of work, it was definitely worth it! Give it a try and let me know what you think.
Pistachio, Strawberry and Vanilla Semifreddo Bon Appétit | June 2011
by Gina Marie Miraglia Eriquez
Got eggs, sugar, and cream? Then you can make a striking Italian semifreddo. It’s the lushest and creamiest of frozen desserts—no ice cream maker required.
Yield: Makes 10 servings
1 cup shelled unsalted pistachios
4 tablespoons sugar, divided, plus 1/2 cup
1 cup whole milk, divided
1/4 teaspoon almond extract
1 vanilla bean, halved lengthwise
1 cup fresh strawberries (about 4 ounces), hulled, halved
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 teaspoon kosher salt
1 1/3 cups chilled heavy whipping cream
Line a metal loaf pan (approximately 9x5x3″) with 2 layers of plastic wrap, leaving generous overhang on all sides.
Grind pistachios and 2 tablespoons sugar in a food processor until very finely chopped. Transfer pistachio mixture to a small saucepan. Add 1/2 cup milk; bring to a boil. Remove from heat, cover, and let steep for 20 minutes. Set a fine-mesh strainer over a medium bowl; strain, discarding solids. Stir in almond extract; set pistachio mixture aside.
Place remaining 1/2 cup milk in a separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.
Purée strawberries and 2 tablespoons sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.
Whisk eggs, salt, and remaining 1/2 cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Beat egg mixture at high-speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170°F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of egg mixture to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend.
Beat cream in a large bowl until soft peaks form. Add one-third of cream to each of the pistachio, strawberry, and vanilla mixtures; fold each just to blend. Cover vanilla and strawberry mixtures separately; chill. Pour pistachio mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour strawberry mixture over pistachio layer; smooth top. Freeze until firm, about 45 minutes. Gently fold vanilla mixture to blend; pour over and smooth top. Freeze until firm, about 4 hours. DO AHEAD: Can be made 3 days ahead. Fold plastic wrap over; seal tightly and keep frozen.
Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.
Have you made any interesting desserts this summer?
© 2011 J. H-M and CultureChoc2010.
- Lemon Semifreddo with Raspberry Sauce (cookingwithkatie.wordpress.com)
- Ice Pop Update: The Meltiness Factor (6thfloor.blogs.nytimes.com)
- 10 Ways to Make Your Own Ice Cream (and Other Frozen Treats) (wisebread.com)
- Watermelon granita (independent.co.uk)
- Recipe: Blackberry Cabernet Granita (No Ice Cream Maker Necessary!) (thekitchn.com)