A good recipe for hot weather
Jul. 18th, 2005 09:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerMarionberry Semifreddo Torte
Crust:
8 oz shortbread cookies, broken into pieces
1/2 cup almonds, toasted and cooled
Pulse nuts and shortbread in a food processor until finely ground. Press firmly over bottom and 1 inch up side of a 9" springform pan. Bake for 8-10 minutes at 350 until golden brown, then cool in pan on a rack.
Filling:
2 large eggses
1/2 cup plus 1 T sugar
pinch salt
1 1/2 cups marionberries, fresh or frozen
1 1/2 cups chilled heavy cream
Beat eggses, 1/2 cup sugar, and salt in a metal bowl with a handheld electric mixer (med-high speed) until doubled in volume, about 5 minutes. Set bowl over saucepan with 1" simmering water and beat until contents reach 140 degrees F, about 5 minutes at most. Continue beating over heat for 3 minutes more. Remove from heat and continue beating until mixture cools, then chill for 10 minutes or so until it's thoroughly cool.
Toss berries with remaining 1 T sugar in a sieve set over a bowl, then force berries through. Discard seeds. Fold strained berries into cooled custard. Clean the mixer beaters and beat the cream until it just holds stiff peaks, then fold into berry mixture.
Pour filling into crust. Wrap pan in foil and freeze for at least 4 hours. Filling will be firm but not solid. Run a knife or stiff plastic blade around edge of torte and gingerly remove the springform side. Serve.
What worked: Nice purply color. Quite yummy, especially on a hot day. It came out of the pan relatively easily, which I was afraid it wouldn't - because the filling went far higher than the crust. (See below.)
What didn't: Lots. The crust kicked my ass (pressed crusts seem to do that) - it wouldn't stay pressed up the sides, kept breaking in the bottom, etc. Then it burned slightly in the middle. Not enough to throw away, but enough to inject a slightly scorched note.
The whole "sieve" thing was a fiasco, too. I mashed and mashed and mashed, and got less than 1/4 teaspoon of material through the sieve. At that point I gave up and scraped it in as-was. Hey, I like berry seeds anyway.
Will I make it again? Not a chance. I might save the recipe for the semifreddo filling, and make that on its own as a berry dessert. But there is no way I'm going to tackle the sieve thing again.
Crust:
8 oz shortbread cookies, broken into pieces
1/2 cup almonds, toasted and cooled
Pulse nuts and shortbread in a food processor until finely ground. Press firmly over bottom and 1 inch up side of a 9" springform pan. Bake for 8-10 minutes at 350 until golden brown, then cool in pan on a rack.
Filling:
2 large eggses
1/2 cup plus 1 T sugar
pinch salt
1 1/2 cups marionberries, fresh or frozen
1 1/2 cups chilled heavy cream
Beat eggses, 1/2 cup sugar, and salt in a metal bowl with a handheld electric mixer (med-high speed) until doubled in volume, about 5 minutes. Set bowl over saucepan with 1" simmering water and beat until contents reach 140 degrees F, about 5 minutes at most. Continue beating over heat for 3 minutes more. Remove from heat and continue beating until mixture cools, then chill for 10 minutes or so until it's thoroughly cool.
Toss berries with remaining 1 T sugar in a sieve set over a bowl, then force berries through. Discard seeds. Fold strained berries into cooled custard. Clean the mixer beaters and beat the cream until it just holds stiff peaks, then fold into berry mixture.
Pour filling into crust. Wrap pan in foil and freeze for at least 4 hours. Filling will be firm but not solid. Run a knife or stiff plastic blade around edge of torte and gingerly remove the springform side. Serve.
What worked: Nice purply color. Quite yummy, especially on a hot day. It came out of the pan relatively easily, which I was afraid it wouldn't - because the filling went far higher than the crust. (See below.)
What didn't: Lots. The crust kicked my ass (pressed crusts seem to do that) - it wouldn't stay pressed up the sides, kept breaking in the bottom, etc. Then it burned slightly in the middle. Not enough to throw away, but enough to inject a slightly scorched note.
The whole "sieve" thing was a fiasco, too. I mashed and mashed and mashed, and got less than 1/4 teaspoon of material through the sieve. At that point I gave up and scraped it in as-was. Hey, I like berry seeds anyway.
Will I make it again? Not a chance. I might save the recipe for the semifreddo filling, and make that on its own as a berry dessert. But there is no way I'm going to tackle the sieve thing again.
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Date: 2005-07-18 05:58 pm (UTC)PS: I don't think I'm old enough to remember the Marion Barry/crack thing, but I still know about it. It's still an awesome name.