Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

End-of-Summer RASPBERRY SEMIFREDDO

9/15/2009

2 Comments

 
Picture
   I probably shouldn't admit this, but my idea of a good time is to sit at the bookstore near my house and pour through the magazines.  I will treat myself to a visit when I've been working hard and feel I deserve a break from my routine.  Lately, my excuse has been --Pipi could use the walk.  Those five blocks to the bookstore are great exercise for her, and me.  Pipi always refuses to retrace her steps, knowing if she does, she will end up at home, and home is not as fun as being in a place where everyone that walks by stops to pet her.  Since Pipi will not walk home (oh yes, I have tried to change our route to confuse her), I end up carrying my overweight Frenchie, and get a good workout myself.
   I found this recipe for Raspberry Semifreddo on my last sojourn.  The mixture was frozen in a large rectangular, ceramic dish, and I cut the round shapes using a biscuit cutter to make an impression and a sharp knife to finish.  Summer temperatures have returned for several days and this frozen dessert, with end-of-summer raspberries was the perfect end to our meal.
Picture


     Raspberry Semifreddo
              adapted from
  LIVING etc | September 2009

• 1 pound, 4 ounces raspberries
• 3 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1 cup, plus 2 tablespoons sugar
• 1 3/4 cups heavy cream

   Place berries in the bowl of a food processor and purée until smooth.  Set aside.  Place eggs, egg yolks, and sugar in a large heat-proof bowl.  Set over a saucepan of simmering water and whisk with a hand-held mixer for 4-5 minutes, or until thick and pale.  Remove from heat, add the vanilla extract, and continue whisking until cool.  Whisk the heavy cream until you have soft peaks and gently fold into the egg mixture.  Reserve 2 cups of mixture and pour remaining into a large dish.  Fold reserved mixture through the raspberry purée and spoon on top of the plain mixture in dish.  Place in the freezer and freeze for 4 to 6 hours.  Remove from freezer about 10 - 15 minutes before serving.  NOTE:  If using a fresh vanilla bean, split lengthwise and scrape the seeds from the bean.  Combine seeds with eggs and sugar before whisking.

2 Comments
Katie link
9/17/2009 08:40:31 am

wow, this looks so yummy and pretty! i'll have to give this a try. thanks for sharing.

Reply
{kiss my spatula} link
9/19/2009 11:41:46 am

you have such a lovely blog! and i'm a huge fan of semifreddo!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes