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.
VANILLA CITRUS CIDER
My mom used to make cider for the holidays, so I based my citrus-vanilla variation on her recipe. I think it hits the spot! The longer the cider simmers, the stronger the flavors will be.-Kristin Weglarz, Bremerton, Washington
Provided by Taste of Home
Time 1h20m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine apple cider, brown sugar, orange juice concentrate and salt. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with a string. Add to pan., Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend. Discard spice bag. Stir in vanilla. If desired, serve with orange slices.
Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
VANILLA SEMIFREDDO
Make and share this Vanilla Semifreddo recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line 1 quart (9x4 inch) loaf pan with plastic wrap and place it in your freezer to chill while you make the egg-and-cream mixture.
- In a bowl, beat the cream with an electric mixer on high until doubled in volume and holds soft peaks when the beaters are turned off and lifted up.
- Set aside at room temperature, away from the stove's heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat; decrease heat so the water simmers gently.
- Clean and dry the beaters for your mixer; place the egg yolks and ¼ cup of sugar in a bowl that will fit snugly over the pan with the simmering water.
- Beat away from the heat at medium speed until thick and pale yellow; about 1 minute.
- Set the bowl over the saucepan and continue beating until the mixture will make little mounds when the beaters are turned off, lifted up, and any mixture on them is allowed to dribble back into the pan, about 2 more minutes.
- Beat in the vanilla, then remove bowl from the saucepan (do not turn off the heat under the pan) and set aside at room temperature for 5 minutes.
- Meanwhile, clean and dry the beaters again; place the egg whites, salt, and the remaining ½ cup sugar in another bowl and fit it snugly over the saucepan with the simmering water.
- Beat at medium speed for 1 minute, until frothy.
- Add in the cream of tartar and continue beating at medium speed, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, shiny, and satiny, about 3 minutes.
- Remove the bowl from the saucepan and continue beating off the heat until room temperature, about 1 more minute.
- Fold about half of the egg white mixture into the egg yolk mixture with a rubber spatula until smooth, then fold in the remaining egg white mixture.
- Fold in the whipped cream gently, just to incorporate it without losing much of the volume.
- Take the prepared loaf pan out of the freezer and pour this mixture into it.
- Spread the mixture gently to the corners with a rubber spatula.
- Return to you freezer and chill until cold and thick, about 6-8 hours.
- Once the semifreddo is set, cover the pan tightly with plastic wrap to ward off freezer odors, can be stored this way for up to 2 weeks.
- To serve, turn the loaf pan upside down on a serving platter; hold the plastic wrap at the sides and lift off the pan, wiggling it from side to side.
- Pull the plastic off the semifreddo and cut into slices about 1 inch thick.
Nutrition Facts : Calories 214.4, Fat 13.3, SaturatedFat 7.7, Cholesterol 145.7, Sodium 102.1, Carbohydrate 20.4, Sugar 19.2, Protein 2.9
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
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.
SEMIFREDDO
Semifreddo-Italian for "half-cold"-got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy.
Provided by Kristina Vanni
Categories Dessert
Time 12h30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 323 kcal, Carbohydrate 36 g, Cholesterol 118 mg, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, Sodium 123 mg, Sugar 27 g, Fat 18 g, ServingSize Serves 8, UnsaturatedFat 0 g
More about "vanilla citrus semifreddo food"
CHRISTINE'S HOUSE DRESSING (LEMON-ANCHOVY …
From thekitchn.com
CITRUS SEMIFREDDO : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.com
VANILLA SEMIFREDDO RECIPE - COOKCREWS.COM
From cookcrews.com
VANILLA CITRUS SANDWICH COOKIES - TUTTI DOLCI BAKING BLOG
From tutti-dolci.com
HOMEMADE LIME SHERBET RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST PINEAPPLE SEMIFREDDO RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SEMIFREDDO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SWEETWATER TAVERN CENTREVILLE RESTAURANT MENU
From sweetwatertavern.pub
DENIM AND PEARLS RESTAURANT: MENU
From denimandpearlsrestaurant.com
VANILLA SEMIFREDDO RECIPE | DR. OETKER
From oetker.co.uk
HOW TO MAKE VANILLA CITRUS SEMIFREDDO - YOUTUBE
From youtube.com
VANILLA SEMIFREDDO RECIPE | GOURMET TRAVELLER RECIPE
From gourmettraveller.com.au
VANILLA CITRUS SEMIFREDDO | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
VANILLA - DEFINITION, MEANING & SYNONYMS | VOCABULARY.COM
From vocabulary.com
27 VANILLA RECIPES THAT ARE ANYTHING BUT BORING - TASTE OF HOME
From tasteofhome.com
WAGYU BEEF AND SEA URCHIN: WHAT’S ON THE MENU WHEN THE G7 …
From theguardian.com
VANILLA CITRUS SEMIFREDDO | BLUE FLAME KITCHEN | RECIPE
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love