Raspberry Lemon Semifreddo With Melba Sauce Food

RASPBERRY SAUCE

Steps:

• Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

FRESH RASPBERRY SAUCE

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RASPBERRY LEMON SEMIFREDDO WITH MELBA SAUCE

Steps:

• SEMIFREDDO: In a mixing bowl, combine sweetened condensed milk, lemon juice, lemon zest and whipping cream. Beat on high speed until thickened and soft peaks form. Fold in raspberries. Spoon mixture into a plastic wrapped 9x5-inch loaf pan. Freeze for 4-5 hours, or until firm. Cover if freezing overnight.
• SAUCE: In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring mixture to a gentle boil, cooking until raspberries are very soft, about 8 minutes. In a small bowl, combine cornstarch, with water and mix thoroughly. Add to raspberry mixture, stirring constantly, until mixture thickens slightly. Remove from heat . Strain through a fine sieve to remove seeds. Cover and refrigerate.
• To serve, unmold semifreddo from pan. Cut into slices and spoon over melba sauce.
• MAKE AHEAD:.
• Semifreddo can be wrapped well and frozen for up to five days. Melba Sauce can be covered and refrigerated two days ahead or frozen for two weeks.
• TIPS: Spray loaf pan before fitting with plastic wrap. This helps wrap stay in place.

RAINBOW SWIRL SEMIFREDDO

Steps:

• To make colored elements:.
• Blend strawberries, 6 tablespoons sugar, and a squeeze of lemon juice.
• Blend mangos, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
• Blend pineapple, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
• Blend blueberries, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
• To make semifreddo:.
• Add vanilla ice cream in a bowl, mix to soften.
• In another bowl, whisk heavy cream until they become soft peaks.
• Mix vanilla ice cream with each colored puree mixture.
• Then fold in the whipped cream but do not over mix so you have swirl texture.
• In a loaf pan lined with plastic wrap, add each layer of the semifreddo color.
• Freeze overnight, pull semifreddo using the plastic wrap as handles, remove the plastic wrap.
• Cut and serve.

MELBA SAUCE

Steps:

• Combine water and cornstarch. Set aside.
• Puree raspberries and peaches, using all the liquid in the peaches.
• Combine puree and cornstarch mixture in a saucepan.
• Cook over medium heat, stirring constantly, until sauce is thick and clear.
• Strain.
• Stir in kirsch.
• Let cool completely before serving.

TANGERINE SEMIFREDDO (FROZEN TANGERINE SOUFFLE)

Steps:

• To form a collar, cut a sheet of waxed paper, aluminum foil or parchment that's long enough to fit around a 1qt souffle dish. Fold it in quarters lengthwise to make a ribbon about 3" wide. Wrap the collar around the top of the souffle, and tape the ends together. The collar should extend about 2" above the rim of the dish; secure with tape and/or a rubber band, and place in the freezer to chill.
• Zest the tangerines with a fine grater/microplane to make about 1t zest (or more to taste) and juice the tangerines, until you have 1/2c of juice. In a small saucepan, combine the zest and juice, and warm over low heat. Add gelatin and stir until it dissolves, then add vanilla extract. Place the saucepan in a bowl of cold water until the mixture thickens into a jelly (or place in a bowl of ice water if your kitchen is warm, or if you live in a hot climate). Set aside.
• Bring a small stockpot of water to a simmer. Mix egg yolks & sugar in a medium metal or glass mixing bowl, and place over the simmering water (being careful not to let the bottom of the bowl touch the water). Immediately start whisking the egg yolks and continue until they are pale, and have approximately doubled in volume. You'll know the sugar has melted when you rub a little of the mixture between your fingers, and you don't feel any grit from the sugar.
• When the yolks have doubled in volume, whisk in the thickened, cooled tangerine juice, and continue whisking and scraping until the entire mixture has cooled further (a few minutes). It should be thick and sticky. Set aside.
• In a medium bowl, beat egg whites to stiff peaks; set aside (I stowed them in the fridge). In a large bowl, beat heavy cream to soft peaks; set aside. Spoon half of the egg whites into the cooled egg yolk mixture, and stir until its color becomes lighter. Add remaining egg whites to the large bowl of whipped cream, and add the tangerine mixture on top. Gently fold them all together to make a uniform mixture.
• Gently spoon the mixture into the chilled souffle dish. It should come about halfway up the paper collar, but if not, it will still taste and look good (my dish was slightly bigger, and it turned out great). Freeze until firm, about 4hrs. If you freeze it overnight, transfer it to the fridge for at least 1hr so it can soften before serving. However, ours froze for six hours, and 20 minutes in the fridge wasn't enough for it to thaw as much as we would have liked (so use your best judgement).
• When ready to serve, if desired, sprinkle with pistachios, and carefully remove the collar. Cut into sectons with a very sharp knife, and carefully remove with a small offset spatula.
• If you make this in advance and it will be in the freezer for more than 4hrs, once it freezes, cover it with plastic wrap and gently press the wrap against the surface of the dish.

CAPPUCCINO SEMIFREDDO WITH MOCHA SAUCE (SEMIFREDDO AL CAPPUCCINO

Steps:

• Semifreddo: Line a 9x5x3 inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends.
• Chill the pan in the freezer.
• In the large bowl of an electric mixer, beat together the egg yolks, 1/4 cup of the confectioner's sugar, and the cinnamon until thick and pale.
• In a large bowl, beat the egg whites until they are foamy.
• Gradually add the remaining 1/2 cup confectioner's sugar, beating until the whites just hold stiff peaks.
• In a large bowl, beat the cream until it just holds stiff peaks.
• Gently but thoroughly fold in the whites, and then fold the cream mixture into the yolk mixture.
• Pour half the mixture into the chilled pan and freeze it for 45 minutes.
• Stir the espresso into the remaining mixture, cover, and refrigerate until needed.
• Stir the espresso mixture and pour it over the frozen cinnamon layer, smoothing the top.
• Cover with plastic wrap and freeze for at least 8 hours, or overnight.
• Unmold the semifreddo onto a serving dish.
• Sprinkle very lightly with cocoa powder.
• Serve with mocha sauce, if desired.
• Mocha Sauce: In a small saucepan, combine the chocolate, espresso, and butter.
• Heat over low heat until the chocolate is almost melted.
• Remove from heat and stir until completely smooth.
• Stir in the Cognac.
• Serve warm.