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
WHITE CHOCOLATE TOASTED ALMOND SEMIFREDDO
Categories Milk/Cream Chocolate Egg Dessert Freeze/Chill Frozen Dessert Almond Chill Gourmet
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
- In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.
- In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
- In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.
- In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
- Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.
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.
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.
TOASTED ALMOND PARFAIT
Provided by Candida Sportiello
Categories Milk/Cream Chocolate Nut Dessert Freeze/Chill Almond Amaretto Bon Appétit Italy Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds.
- Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions. Transfer parfait to 13x9x2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days. Scoop parfait into goblets. Sprinkle with chocolate and 3 tablespoons almonds.
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- 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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