Peach Semifreddo With Raspberry Sauce Recipes

Steps:

• Line a 4-cup metal loaf pan with a piece of waxed paper that covers the bottom and both long sides and extends three inches beyond the edges of the pan. The ends of the pan do not need to be covered.
• Cut the peaches in half, remove the pits and cut each peach half in quarters. Place the peaches in a food processor with the lemon juice, 1/2 cup of the sugar and the ricotta, then puree. Push the puree through a sieve to remove bits of skin.
• Refrigerate the peach mixture while continuing with the recipe.
• Whip the cream until stiff. Fold the whipped cream into the peach mixture, then pour the mixture into the prepared loaf pan, smoothing the top. Fold the ends of the waxed paper over the top to cover mixture. Place the pan in the freezer for 8 hours or overnight.
• Reserve 6 attractive raspberries for garnish and make the sauce by forcing the remaining raspberries through a sieve; or puree the raspberries in a food processor, then sieve them to remove the seeds. Sweeten the puree to taste with some or all of the remaining sugar. Transfer the sauce to a bowl, cover and refrigerate until ready to serve.
• An hour and a half to 3 hours before serving, unmold it. Run a knife down the narrow ends and along the sides of the pan, lift the waxed paper off the top and unmold the semifreddo onto a large piece of foil. Peel off the waxed paper, wrap the block of dessert in foil and place it in the refrigerator on its serving dish until ready to serve. It can remain in the refrigerator up to 4 hours.
• To serve, unwrap the semifreddo, place on its chilled serving dish and garnish with the reserved raspberries. Cut thick slices and spoon some sauce on each serving.

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.

Steps:

• In a stainless steel mixing bowl, whisk together the eggs, 1/2 cup of the sugar and a pinch of the salt. Whisk in the champagne. Place the bowl over a pot of simmering water. (The pot should be sitting over, not in the water.) Whisk vigorously until thick, about 3 minutes. Remove the bowl from the pot and place it in a bowl of ice water. Cool until room temperature, stirring occasionally. Whip the cream until soft peaks form. Fold the cream into the cooled champagne mixture.
• Spray a loaf pan with nonstick spray. (I like to use a pan approximately 3 1/2 by 11 1/2 by 3 1/2 inches but a 9-inch square pan will work.) Line the pan with plastic wrap, making sure to press the plastic wrap into the corners of the pan. (The nonstick spray helps the plastic wrap stick to the pan. The plastic wrap makes the terrine easier to unmold.) Gently spread half of the champagne cream into the loaf pan. Place the pan in the freezer for at least 1 hour. Refrigerate the remaining champagne cream.
• Combine the water and the remaining 3/4 cup sugar in a small sauce pot. Bring the sugar and water to a boil over high heat and boil for 1 minute until the sugar is dissolved. Cool the mixture to at least room temperature. (It can be made several days in advance and refrigerated.)
• Peel and pit the 2 pounds of peaches. Puree them in a food processor. Strain the puree through a medium holed sieve. There should be 3 cups of peach puree. Stir 1/2 cup of the sugar syrup into the peach puree. Add the remaining pinch salt and the lemon juice. Taste the peach puree. If it is not sweet enough add a little more sugar syrup. (The amount of sugar necessary will depend on the natural sweetness of the peaches. Extra sugar syrup can be used to sweeten ice tea.) Freeze the peach puree in an ice cream machine according to manufacturer's instructions.
• When the peach puree is frozen, spread it evenly into the loaf pan over the frozen champagne cream. Let the puree become firm again in the freezer, then carefully spread the remaining champagne cream on top. Freeze the semifreddo for several hours until hard. It can be made several days in advance.
• Peel the remaining peaches. Cut them in half and remove the pits. Cut in 1/2 inch pieces. Taste the peaches. If they are not very sweet, stir in a little granulated sugar. Often peaches are naturally sweet enough and do not need additional sugar.
• To unmold, invert the loaf pan onto a cutting board. Run a wet hot towel over the pan. Remove the pan. Carefully peel off the plastic wrap.
• Slice the semifreddo and place on a plate. Serve with some of the fresh peaches.

Steps:

• Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
• Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with 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.

Steps:

• Line bottom and sides of a 9x5 loaf pan with plastic wrap.
• Spread out 1 cup raspberries on bottom of pan and put in freezer.
• Place yolks in top of a double boiler. Whisk in grand marnier, milk and 2 tsp vanilla until combined. Slowly whisk in sugar.
• Place over a saucepan of simmering water. Continuously whisk yolk mixture until pale yellow in colour, 4 to 5 minutes. Remove from heat. Refrigerate uncovered, until cold.
• In a large mixing bowl whip 2 cups of cream until soft peaks form.
• Stir a third of cream into cold egg mixture.
• Fold in remaining cream until no yellow streaks remain.
• Fold in 3 ounces of chocolate and remaining raspberries.
• Remove loaf pan from freezer. Pour berry mixture into pan and smooth out. Cover with plastic wrap.
• Freeze until firm.
• Chocolate sauce can be made at time of serving of in advance and just warmed before serving.
• To make sauce combine remaining 1 cup of cream with vanilla and raspberry jam. Microwave until boiling and pour over remaining 6oz chocolate. Stir until melted.
• To serve, remove pan from freezer and invert dessert onto a platter. Remove plastic and stand at room temperature 10 mnutes to soften. Slice into 1" slices with hot knife and top with warm chocolate raspberry sauce.

Steps:

• Whisk together 1/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan. Add fruits; bring to a boil over medium-high heat, stirring frequently. Boil 1 minute, then stir in lemon juice and liqueur.
• Transfer mixture to a food processor and purée, then pass through a medium-coarse-mesh sieve, discarding solids. (You should have about 1 1/4 cups.)
• Combine whole egg, yolks, and remaining 1/2 cup sugar and 1/4 teaspoon salt in a large heatproof bowl set over (but not in) a pot of simmering water. Whisk until mixture is warm (about 160°F) and sugar has dissolved. Using a mixer, beat on medium-high speed until thick and cool, 3 to 5 minutes.
• Reduce speed to low; beat in 1 cup berry purée. In a clean bowl, whip 3/4 cup cream to stiff peaks, then fold into berry mixture. (You should have 3 1/2 cups.) Divide mixture between 8 freezer-safe glasses and freeze until firm, at least 8 hours or, covered in plastic wrap, up to 3 days. (Meanwhile, refrigerate remaining berry mixture in an airtight container.)
• To serve, remove semifreddo from freezer and let sit 10 minutes. Whip remaining 1/2 cup cream to soft peaks. Divide remaining berry mixture between glasses. Top with more raspberries, cherries, and whipped cream before serving.

Steps:

• Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
• Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
• Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
• Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
• Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.

Steps:

• Preheat oven to 350°F.
• Make crust:
• Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
• Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
• Make filling:
• Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140°F, about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
• Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Fold strained raspberries into cooled custard.
• Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
• Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
• Run a thin knife around edge of torte and remove side of pan.