Cherry Raspberry Semifreddo Food

CHEF JOHN'S STRAWBERRY SEMIFREDDO

Steps:

• Line 10 ramekins with plastic wrap and place them onto a baking sheet.
• Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
• Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
• Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
• Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
• Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
• Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
• Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
• In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
• Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
• Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
• To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

LEMON-RASPBERRY SEMIFREDDO

Steps:

• Line a 4 1/2-by-8 1/2-inch loaf pan with 2 sheets of plastic wrap, leaving a 3-inch overhang on long sides. In a blender, puree raspberries and sugar, scraping down sides as needed. Strain through a fine-mesh sieve, pressing on solids; discard solids.
• In a large bowl, whip cream until soft peaks form. With a rubber spatula, fold in lemon curd. Spoon 2 cups cream mixture into pan and smooth top. Dip ladyfingers in raspberry puree and arrange in pan, parallel to long edges. Pour remaining raspberry puree on ladyfingers. Top with remaining cream mixture and smooth top.
• Wrap pan with overhanging plastic and freeze 8 hours (or up to 2 weeks). To serve, invert onto a serving platter, remove plastic, and slice.

RASPBERRY AND PISTACHIO SEMIFREDDO

Steps:

• Line an 8-by-4-inch loaf pan with plastic wrap, leaving an overhang on all four sides.
• Beat sour cream with an electric mixer on medium speed until smooth, 1 minute. Add sugar and beat to combine. Reduce mixer speed to low and gradually beat in heavy cream. Increase speed to medium and beat until stiff peaks form, 2 to 3 minutes.
• Fold in pistachios and 1 pint raspberries; transfer to prepared pan. Freeze until set, at least 4 hours or up to 1 week.
• Whisk together lemon juice and honey in a bowl until dissolved. Add remaining raspberries and toss to combine. Let sit, tossing occasionally, 18 to 20 minutes. Invert semifreddo onto a platter; discard plastic. Top with raspberries and mint leaves.

DOUBLE CHERRY SEMIFREDDO

Steps:

• Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
• Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
• Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
• Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

CHERRY SEMIFREDDO

Steps:

• Line a large (23cm x 13cm x 6cm) loaf pan, cake pan, or mould, with plastic wrap leaving a good length of wrap hanging over the sides.
• Melt chocolate in a bowl with 1/4 cup cream over boiling water (or in the microwave for about 90 seconds on 100% power).
• Beat well together and cool.
• Lightly whip remaining cream.
• Whisk egg yolks together and beat into chocolate with cream and sugar.
• Stiffly beat egg whites and whisk into chocolate mixture.
• Stir in frozen cherries.
• Wrap securely in plastic wrap and freeze overnight.
• Serve sliced.

RASPBERRY SEMIFREDDO

Steps:

• Line bottom and sides of a 9x5 loaf pan with plastic wrap.
• Spread out 1 cup raspberries on bottom of pan and put in freezer.
• Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
• Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
• In a large mixing bowl whip 2 cups of cream until soft peaks form.
• Stir a third of cream into cold egg mixture.
• Fold in remaining cream until no yellow streaks remain.
• Fold in 3 ounces of chocolate and remaining raspberries.
• Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
• Freeze until firm.
• Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
• To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
• To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.

RASPBERRY PISTACHIO SEMIFREDDO

Steps:

• For the raspberry puree: Add the raspberries and sugar to the bowl of a food processor. Puree until smooth. (You can also do this using a stick blender.) Push the raspberry puree through a fine-mesh strainer and discard the seeds. If using, stir in the raspberry liqueur. Refrigerate until needed. (You can prepare the raspberry puree up to a day ahead of time.)
• Line a 9 x 5-in (23 x 13 cm) loaf pan with two strips of parchment paper, one coming up the short sides of the pan, the second one overlapping at the bottom, but coming up the long sides of the pan. (You can also line the pan with plastic wrap but the sides of the semifreddo once unmolded won't look as smooth.) Set aside.
• For the pistachio semifreddo: First, soak the pistachios. Bring a small pot of water to a boil. Add the shelled pistachio nuts and simmer for two minutes. After two minutes, drain and rinse the nuts under cold water to cool them completely.
• Dry the nuts with paper towels. Peeling the pistachios is optional but using the nuts with the skin on will change both the color and texture of the pistachio semifreddo (it won't be as smooth). To peel a pistachio, simply pinch it between your fingers: the skin should come right off. This step takes a bit of work, but it's worth it. Alternatively, you can look for peeled pistachios, which are slightly more expensive than regular pistachios, but are going to save you some time. (It is still necessary to blanch peeled pistachios).
• Once the pistachios are blanched, peeled, and cooled, transfer them to the bowl of a food processor with ¼ cup (50 g) of the sugar. Pulse until the nuts are very finely ground, stopping from time to time to scrape down the bowl. Set aside.
• In a clean, stainless steel bowl, add the egg whites. Beat until foamy, then add in ½ cup of the remaining sugar one tablespoon at a time, beating about 30-45 seconds between each addition and repeating until you've incorporated all the sugar. Keep beating until the meringue is shiny and forms sift peaks that ever so lightly droop at the top.
• In a separate bowl, beat the heavy cream with the remaining sugar (¼ cup) and the vanilla extract until soft peaks form. Using a spatula, fold the meringue into the whipped cream, then incorporate the ground pistachios.
• To assemble: In the prepared pan, spread 1/3 of the pistachio semifreddo over the bottom of the pan. Drizzle with 1/3 of the raspberry puree, then sprinkle 1/3 of the chopped pistachios and 1/3 of the raspberries.
• Repeat these steps once, then finish by spreading the remaining pistachio semifreddo mixture as the final layer. Level out the top and carefully fold the overlaying parchment paper over the semifreddo to protect it. (Save the remaining raspberry puree, chopped pistachios, and raspberries for serving.) Freeze for at least 6 hours or preferably overnight. Pistachiosemifreddo will keep fresh in the freezer for up to 2 weeks.
• SERVING: Take the semifreddo out of the freezer. Carefully peel the parchment paper covering the top of the semifreddo. Slide a thin knife between the parchment paper and a side of the pan and run the knife all around the semifreddo to loosen it. Invert the pan over a serving dish, then lift it to unmold the semifreddo. Carefully peel off the parchment paper and discard.
• Drizzle the semifreddo with the remaining raspberry puree, then garnish with pistachios and raspberries. Serve right away, using a serrated knife to slice thick pieces for each guest. Return any extra semifreddo to the freezer right away.
• ADDITIONAL SERVING IDEA: You can create scoops of this pistachio semifreddo, just as you would serve ice cream. It will look beautifully rippled and be just as amazingly delicious. Serve it in bowls with extra raspberry puree, pistachios, and fresh raspberries, or over an ice cream cone.
• STORAGE: Wrap leftover semifreddo with plastic wrap, or transfer to an airtight container. Enjoy within 2 weeks.
• NOTE: This recipe uses a French meringue, which means the egg whites are not cooked before they're added to the pistachio semifreddo mixture. If you're worried about using raw egg whites, you can use liquid egg whites(egg whites sold in cartons), which are pasteurized.

SEMIFREDDO

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.

RASPBERRY SEMIFREDDO TORTE

Steps:

• Preheat oven to 350°F.
• Make crust:
• Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
• Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
• Make filling:
• Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140°F, about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
• Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Fold strained raspberries into cooled custard.
• Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
• Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
• Run a thin knife around edge of torte and remove side of pan.