Cream Cheese Semifreddo Food

CREAM CHEESE SEMIFREDDO

Steps:

• Line an 8-inch loaf pan with plastic wrap and set aside. In the bowl of an electric mixer, beat heavy cream on high until stiff peaks form. Transfer the whipped cream to a bowl and chill in the refrigerator. Wash the mixing bowl and whisk attachment and set aside. (You'll need them again.)
• In a medium heat-proof bowl, combine the yolks, sugar, vanilla, salt and rum, if using. Whisk continuously, otherwise the sugar and alcohol will cook the egg, making the mixture grainy.
• In small saucepan, bring about an inch of water to a very low simmer. Place the bowl with the yolks on top of the saucepan to create a double boiler. (The bowl should not touch the water.) Whisk the yolk mixture continuously until the yolks are glossy, and have lightened in color and doubled in volume, about 5 minutes. The mixture should feel warm to the touch, and the sugar should be completely dissolved.
• Remove the bowl from the heat and continue to whisk until the mixture cools to room temperature, 8 to 10 minutes. (It will thicken a bit as it cools.) Transfer the yolk mixture and the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed, until completely smooth, about 3 to 4 minutes, scraping the sides and bottom of the bowl as needed.
• Very gently fold the cream cheese mixture into the chilled whipped cream using a silicone spatula, being careful not to deflate the mixture. Stop earlier than you think because transferring the semifreddo to the loaf pan will continue to mix it together.
• Carefully pour the semifreddo into the prepared loaf pan. Wrap tightly in plastic wrap and freeze for at least 12 hours and up to overnight. Mixture should be frozen solid.
• When ready to serve, carefully remove the semifreddo from the mold (you may need to run the base of the loaf pan under warm water for a few seconds to aid removal) and transfer to a chilled cutting board or platter. Peel off the plastic wrap. Using a clean knife that's been run under hot water then wiped dry, slice the semifreddo into 1-inch-thick slabs. Place onto a chilled plate, top with a spoonful of maple syrup, a drizzle of cherry surette or balsamic vinegar, and a sprinkle of flaky salt.

CITRUS SEMIFREDDO

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

SEMIFREDDO

Steps:

• Gather the ingredients.
• Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream , place the large bowl and the beaters of an electric mixer in the refrigerator.
• Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes. Return the bowl to the refrigerator while proceeding with the next steps.
• In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.
• In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
• Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
• Gently fold in the cookie crumbs and chopped almonds.
• Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 8 hours, preferably overnight.
• Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap. Sprinkle with the additional crushed cookies, if using, and the sliced almonds. Cut into slices and serve immediately.

COFFEE SEMIFREDDO

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

COFFEE SEMIFREDDO

Steps:

• Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
• Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
• Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
• Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
• Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.

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.

CRANBERRY-LIME SEMIFREDDO WITH POUND CAKE

Steps:

• Line two 8x4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes. Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled., Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon., Remove from the heat and whisk in gelatin mixture and lime zest until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture., For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint. Brush pound cake slices with remaining dark rum. Spread cream cheese mixture over eight cake slices; top with remaining slices., In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm., To serve, unmold dessert, using ends of plastic wrap to lift from pan. Remove plastic. Cut into slices.

MASCARPONE CHEESE SEMIFREDDO

Steps:

• Whip the egg whites into soft peaks with a pinch of salt.
• In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
• When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
• Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
• Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).