I sort of knew it was you, Semifreddo
Jun. 5th, 2017 03:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Dark Chocolate-Toasted Almond Semifreddo.
(I often take way too much time trying to come up with a joke for the header. This one popped right into my head and refused to leave. Please tell me if you get this one.)
1/2 cup sugar
3 large eggses
2 large egg yolk (I used 2 duck egg yolks and 1 whole duck egg along with 2 chicken eggses.)
salt
2 cups heavy cream
8 oz dark chocolate, 63% cacao or higher, melted and warm but not hot (I used 6.5 oz 80% Theo, and the rest was 63% some other highish end brand)
3/4 cup toasted, coarsely chopped almonds
Line a 9x5" loaf pan with plastic wrap. In a double boiler over simmering water, whisk together sugar, eggses, egg yolks, and a pinch of salt until very pale and thick, 4-6 minutes. Remove from heat.
Beat cream with an electric mixer to soft peak stage. Set aside 2/3 cup for serving in the fridge until needed. Fold the chocolate into the egg mixture and then quickly but gently fold in the remainder of the whipped cream, stopping when cream is about 3/4 mixed in.
Quickly but gently fold in the almonds until completely incorporated. Transfer the mixture to the lined loaf pan, cover, and freeze for at least four hours.
Remove the semifreddo from the loaf pan, take off the wrap, and slice. Serve with a dollop of reserved whipped cream.
What worked: This was delicious. It was like softish, good-quality Rocky Road ice cream. The texture of the semi-frozen whipped cream filled in for the marshmallows (which I never cared that much for anyway).
What didn't: It would be easy to eat too much of this, and then it really would break my heart. Also it felt like it took more time to clear a space in the freezer where I could store this upright than it did to make.
Will I make it again? Certainly. Possibly even as early as next week for a homeowners' meeting because I can make it ahead of time.
(I often take way too much time trying to come up with a joke for the header. This one popped right into my head and refused to leave. Please tell me if you get this one.)
1/2 cup sugar
3 large eggses
2 large egg yolk (I used 2 duck egg yolks and 1 whole duck egg along with 2 chicken eggses.)
salt
2 cups heavy cream
8 oz dark chocolate, 63% cacao or higher, melted and warm but not hot (I used 6.5 oz 80% Theo, and the rest was 63% some other highish end brand)
3/4 cup toasted, coarsely chopped almonds
Line a 9x5" loaf pan with plastic wrap. In a double boiler over simmering water, whisk together sugar, eggses, egg yolks, and a pinch of salt until very pale and thick, 4-6 minutes. Remove from heat.
Beat cream with an electric mixer to soft peak stage. Set aside 2/3 cup for serving in the fridge until needed. Fold the chocolate into the egg mixture and then quickly but gently fold in the remainder of the whipped cream, stopping when cream is about 3/4 mixed in.
Quickly but gently fold in the almonds until completely incorporated. Transfer the mixture to the lined loaf pan, cover, and freeze for at least four hours.
Remove the semifreddo from the loaf pan, take off the wrap, and slice. Serve with a dollop of reserved whipped cream.
What worked: This was delicious. It was like softish, good-quality Rocky Road ice cream. The texture of the semi-frozen whipped cream filled in for the marshmallows (which I never cared that much for anyway).
What didn't: It would be easy to eat too much of this, and then it really would break my heart. Also it felt like it took more time to clear a space in the freezer where I could store this upright than it did to make.
Will I make it again? Certainly. Possibly even as early as next week for a homeowners' meeting because I can make it ahead of time.
