VANILLA SEMIFREDDO WITH RASPBERRY SAUCE
Vanilla semifreddo is an easy-to-make frozen dessert you can make with a few ingredients. It looks beautiful and tastes like a sweet, creamy cloud!Semifreddo is perfect for a dinner party dessert or special treat.
Provided by Karen Tedesco
Categories Desserts
Time 6h15m
Number Of Ingredients 10
Steps:
- Line the length of a loaf pan with plastic wrap so that it overlaps by 3 inches.
- Put the ricotta, mascarpone, honey, salt and vanilla bean seeds in a food processor or blender and puree until smooth.
- Whip the cream in a stand mixer with the whip attachment or handheld mixer until stiff peaks form.
- Fold the ricotta mixture into the whipped cream in 3 additions until well blended.
- Spoon into the prepared loaf pan and smooth the top. Fold the plastic over to cover. Freeze until set, at least 6 hours.
- To make the raspberry sauce, sprinkle the sugar over the raspberries, stir and let it sit for 15 minutes. Puree in a small food processor. For a smoother sauce, pour through a mesh strainer to remove the seeds.
- To serve, take the semifreddo out of the freezer and pull back the plastic wrap. Let it sit until it's softens enough that you can lift it out of the pan (15 minutes or so, depending on the room temperature). Invert the loaf onto a board and slice with a sharp knife. Serve with raspberry sauce and fresh fruit.
Nutrition Facts : ServingSize 1 g, Calories 361 kcal, Carbohydrate 35 g, Protein 8 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 73 mg, Sodium 183 mg, Fiber 3 g, Sugar 29 g, UnsaturatedFat 7 g
MASCARPONE SEMIFREDDO WITH CHERRY-PORT SAUCE
This mascarpone semifreddo (a soft, half-frozen Italian dessert) looks like homemade ice cream but involves much less work.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.
- Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.
MASCARPONE CHEESE SEMIFREDDO
Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)
Provided by Mrs Potato Head
Categories Frozen Desserts
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
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! :).
Nutrition Facts : Calories 113.1, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 108.8, Carbohydrate 10, Sugar 10, Protein 6.3
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