Athena Omelette
January 19, 2017
Hazelnut Soup with Hazelnut Crocanti and Ice Cream
March 8, 2017
By Samantha Seneviratne
This recipe and following excerpt is from the book The New Sugar & Spice: A Recipe for Bolder Baking. If you would like to support this site purchase anything through the Amazon ad above.
Semifreddo, which means "half-cold" in Italian, is a semifrozen cross between ice cream and mousse. The beauty of a semifreddo, besides the pleasure you get from eating it, is the fact that you can make it completely by hand, with just a whisk and elbow grease. I like the sweet, fragrant, and herbal combination of vanilla, strawberries, and thyme, but basil or mint would be excelent too.
In a medium saucepan, combine 3 cups of the strawberries, ¼ cup of the sugar, 4 sprigs thyme, the vanilla bean and seeds, and salt. Cook the mixture over medium heat just until the strawberries begin to soften slightly, about 4 minutes. Remove form the heat and let cool to room temperature. Remove the thyme sprigs and vanilla bean and process the strawberry mixture in a food processor until somewhat smooth. Stir in chopped thyme.
In a large bowl over a pot of very barely simmering water, whisk together the egg yolks and ¼ cup of the sugar. Make sure the bottom of the bowl isn't touching the water. Using an electric mixer or with a large whisk, still with the bowl held over the simmering water, beat the yolk mixture until pale yellow, thick, and doubled in volume, 3 to 5 minutes. Remove from the heat and beat the yolk mixture another minute, then fold in the strawberry mixture.
Beat the cream to medium-stiff peaks. Fold the cream into the strawberry mixture. Pour the strawberry mixture into a loaf pan lined with plastic wrap. Fold the plastic wrap over the top to cover completely. Freeze until firm, at least 6 hours.
When ready to serve, toss the remaining 1 cup of sliced strawberries with the remaining tablespoon of sugar. Let the semifreddo stand at room temperature for 5 to 10 minutes. Unwrap and invert the semifreddo onto a serving plate, remove the plastic, and top with the strawberries. Cut the semifreddo into slices and serve. Store leftovers well wrapped in the freezer.
Ingredients
Directions
In a medium saucepan, combine 3 cups of the strawberries, ¼ cup of the sugar, 4 sprigs thyme, the vanilla bean and seeds, and salt. Cook the mixture over medium heat just until the strawberries begin to soften slightly, about 4 minutes. Remove form the heat and let cool to room temperature. Remove the thyme sprigs and vanilla bean and process the strawberry mixture in a food processor until somewhat smooth. Stir in chopped thyme.
In a large bowl over a pot of very barely simmering water, whisk together the egg yolks and ¼ cup of the sugar. Make sure the bottom of the bowl isn't touching the water. Using an electric mixer or with a large whisk, still with the bowl held over the simmering water, beat the yolk mixture until pale yellow, thick, and doubled in volume, 3 to 5 minutes. Remove from the heat and beat the yolk mixture another minute, then fold in the strawberry mixture.
Beat the cream to medium-stiff peaks. Fold the cream into the strawberry mixture. Pour the strawberry mixture into a loaf pan lined with plastic wrap. Fold the plastic wrap over the top to cover completely. Freeze until firm, at least 6 hours.
When ready to serve, toss the remaining 1 cup of sliced strawberries with the remaining tablespoon of sugar. Let the semifreddo stand at room temperature for 5 to 10 minutes. Unwrap and invert the semifreddo onto a serving plate, remove the plastic, and top with the strawberries. Cut the semifreddo into slices and serve. Store leftovers well wrapped in the freezer.