Semifreddo Recipes

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

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.

Steps:

• Whip the egg whites into soft peaks with a pinch of salt.
• In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
• When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
• Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
• Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).

Steps:

• Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
• Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
• Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
• To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.

Steps:

• Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
• Stir cookie crumbs and almonds together in a bowl. Set aside.
• Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
• Whisk eggs, sugar, and salt together in a medium bowl until well combined.
• Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
• Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
• Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
• Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
• Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
• Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.

Steps:

• Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
• Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
• Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
• Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.