MEYER LEMON AND SPANISH ALMOND SEMIFREDDO
Provided by Michael Chiarello : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.
- In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.
- Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.
ALMOND PRALINE SEMIFREDDO WITH GRAPPA-POACHED APRICOTS
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.
Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Mixer Egg Frozen Dessert Apricot Almond Grappa Simmer Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- For semifreddo:
- Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.
- Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.
- Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).
- Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.
- With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.
- Poach apricots:
- Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes. Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.
- Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.
- Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup.
TOASTED ALMOND SEMIFREDDO
This mixture can be made and frozen, up to two days ahead. This recipe is from a Bon Appetite cookbook, it's very good, I haven't yet made my own variation. Semifreddo is an Italian dessert that people there make at home, it's sort of a frozen mousse, and means literally, "half cold".
Provided by Tuck Burnette
Categories Frozen Desserts
Time 40m
Yield 1 13x9 pan, 10 serving(s)
Number Of Ingredients 10
Steps:
- It is easier to use a handheld mixer for this but a sturdy wire whip or ballon whisk can definitely be used with good results. Make sure that if doing so, enough time is allowed for the eggs and sugar to expand voluminously.
- Put the egg yolks into a large glass or metal bowl. Add the sugar, do not ever allow raw egg yolks to sit with sugar on them, without being whisked immediately.
- Stir in the corn syrup, liqueur, and salt. Beat well. Put over a bowl of lightly simmering water.
- Beat for seven or eight minutes, or until light and well increased in volume.
- Remove from heat. Continue beating to room temperature. No longer use the mixer. Fold in the 1/2 cup almonds. Set aside.
- Whip the cold cream with vanilla until rather stiff, but not butter. Fold into the almond mixture until very little, or no white remains.
- Put into a 13x9 inch glass or china baking dish. Freeze at least four hours, covered with plastic film.
- Scoop servings into chilled bowls and top each with some of the remaining almonds and chopped chocolate.
Nutrition Facts : Calories 385.9, Fat 28.2, SaturatedFat 14.2, Cholesterol 175.9, Sodium 88.3, Carbohydrate 32, Fiber 2, Sugar 23, Protein 5.3
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
SPICED HONEY SEMIFREDDO WITH DRIED FRUIT AND ALMONDS
Steps:
- Pour the milk into a saucepan and bring just to a boil over medium-high heat.
- In a large bowl, whisk together the egg yolks and the sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly. Return the mixture to the saucepan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the vanilla and amaretto. Refrigerate until cool (or chill in a water bath).
- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until golden and fragrant, 7 to 10 minutes.
- When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the toasted almonds. Scrape the mixture into a 9 by 5-inch loaf pan, cover and freeze until firm.
- Meanwhile, put the figs, dates, honey, water, lemon juice, and cinnamon stick in a small saucepan and set it over medium heat. Bring to a simmer and cook for about 10 minutes until the fruit is soft. Let cool slightly, then remove the cinnamon stick.
- To serve, dip the bottom of the loaf pan in a bowl of hot water for 5 seconds. Put a platter on top and then invert quickly; lift off the loaf pan. Cut the semifreddo into slices and put the slices on plates. Spoon the spiced honey and dried fruit over and crumble amaretto cookies over the top for crunch.
More about "almond semifreddo food"
ALMOND SEMIFREDDO WITH CARAMELIZED APPLES - FOOD
From foodandwine.com
5/5 Total Time 1 hrAuthor Karen Demasco
- Preheat the oven to 325°. Spray a 9-by-5-inch loaf pan with vegetable oil spray and line it with plastic wrap, allowing at least 3 inches of overhang all around. Spread the almonds in a pie plate and toast for about 7 minutes, until lightly golden. Transfer the almonds to a food processor and let cool. Add the almond paste, 2 tablespoons of the sugar and 1/4 teaspoon of salt and process until the nuts are finely chopped.
- In a small saucepan, combine 1/4 cup plus 2 tablespoons of the sugar with 1/4 cup of water and bring to a boil. Boil over moderate heat until the syrup is slightly thickened but not colored, 4 to 5 minutes.
- In a large bowl, using an electric mixer, beat the whole eggs with the egg yolk at medium-high speed until frothy. Slowly and carefully pour in the hot sugar and beat at high speed until fluffy and cool, about 7 minutes.
- In another large bowl, beat the cream with the vanilla extract until firm. Fold the beaten egg mixture into the cream until no streaks remain. Fold in the almond mixture and scrape into the loaf pan. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.
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- After letting them cool, blend them slightly in the mixer, taking care not to reduce them into too small pieces.
- Put them back in the pan with 100 grams of sugar, light a lively flame, and let it caramelize, mixing with a wooden spoon.
- Put the caramelized almonds on a sheet of parchment paper, trying to separate them from each other and let them cool.
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