semifreddo

Horchata Semifreddo

brown basmati or other long-grain brown rice

cinnamon sticks,

kosher salt,

heavy cream

sugar

Nonstick vegetable oil spray

puffed kamut or puffed rice cereal

½ cup (packed) light brown sugar

unsalted butter

tequila reposado

corn syrup

Normally served cold as a sweet cinnamon-and-rice drink, horchata translates seamlessly to this creamy dessert.

Bon Appétit

Blend rice, cinnamon, and ¾ tsp. salt in a blender to a fine powder. Stir rice mixture and cream in a large bowl until no lumps remain; cover and chill at least 3 hours and up to 6 hours. Strain through a fine-mesh sieve into a large bowl, pressing on solids; reserve rice for another use.

Using an electric mixer on high speed, beat cream in a large bowl to stiff peaks, about 3 minutes; set aside.

Whisk egg whites, granulated sugar, and a pinch of salt in a medium heatproof bowl set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and an instant-read thermometer inserted into the mixture registers 130°, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and cool, 10–12 minutes (this will take only about 6 minutes if using a stand mixer fitted with whisk attachment).

Gently fold reserved cream into meringue until mixture is smooth. Scrape into an 8x8" baking pan; cover and freeze until set, at least 3 hours.

Meanwhile, lightly coat a large heatproof bowl with nonstick spray. Place kamut in bowl. Bring brown sugar, butter, tequila, and corn syrup to a boil in a medium saucepan, stirring to dissolve sugar. Cook, stirring often, until caramel is a deep amber, 10–12 minutes. Quickly pour caramel over kamut and mix with a heatproof spatula to coat. Transfer to a parchment-lined rimmed baking sheet and let cool. Break into small pieces.

Scoop semifreddo into bowls and top with caramel kamut.

Do Ahead: Semifreddo can be made 3 days ahead; keep frozen. Let sit at room temperature 30 minutes before scooping. Caramel kamut can be made 1 day ahead; store airtight between layers of paper towels at room temperature.

My Lemon Semifreddo recipe is a perfectly bright, sweet, and cold spring dessert recipe that you&#039;ll be making for months.

Fresh &amp; Sweet Lemon Semifreddo Recipe

(5floz/142 milliliters) lemon juice

(10½oz/296 grams) granulated sugar

lemon zest

salt

vanilla extract

(16floz/450 milliliters) heavy cream

Line a 9x5-inch (23x12.5cm) loaf pan with plastic wrap, leaving some extra hanging off the sides.

Set up a small bowl with a fine mesh strainer on top of it over a large bowl of ice and place all this near the stove.

In a small saucepan over low heat, whisk the egg yolks, lemon juice, sugar, lemon zest, and salt.

Stir constantly until the mixture begins to thicken and coat the back of a spoon.

Immediately pour the curd through the prepared strainer to stop the cooking. Stir in the vanilla extract and let the curd cool completely, stirring occasionally to speed the cooling.

Once the curd is cold, whip the cream to soft peaks in a large bowl.

Gently fold the curd into the whipped cream until evenly mixed and then spread into the prepared loaf pan. Cover the semifreddo with the extra plastic wrap and freeze for at least 8 hours (or overnight).

When ready to serve, remove from the pan, unwrap and serve slices with some fresh berries. Store any leftovers well wrapped in the freezer for up to 2 weeks.

This delicious semifreddo is lower in fat, so you can indulge without the guilt this Christmas.

Raspberry & honey semifreddo

eggs

milliliters (1/4 cup) honey

(2 cups) low-fat vanilla yoghurt

(1 1/2 cups) raspberries

tsp icing sugar mixture, sifted

This recipe will enable you to make a perfect lemon semifreddo that tastes as if it came straight from an Italian restaurant.

Lemon Semifreddo Recipe

lemon juice

Tbsp lemon zest (fresh)

heavy cream (chilled

¾ cup sliced (toasted almonds)

Prepare a 9&quot;-5&quot; loaf pan by placing parchment paper in the bottom of the pan and a strip of parchment paper around the edges of the pan. Set aside

Add the egg yolks, sugar, lemon juice, lemon zest and salt to a small saucepan. Heat over medium low heat, whisking constantly until the mix begins to thicken. If you have a candy thermometer, place it in the mix as it cooks and stop when it reached 170 degrees F (this should take about 4 minutes).

Remove the curd from the heat and stir in the vanilla extract. Strain through a fine mesh sieve and then add the curd to the bowl of an electric mixer. Beat the curd until cooled and very fluffy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Fold the cooled curd into the whipped cream gently.

Pour the lemon cream into the prepared cake pan and smooth the top.

Sprinkle the top with the sliced almonds, pressing them gently onto the surface (this will be the semifreddo “crust”).

Wrap the loaf pan completely with plastic wrap and freeze for at least 8 hours, overnight if possible.

Once frozen, remove from the freezer, take out the plastic wrap and run a sharp knife around the edge of the loaf pan between the parchment and the pan. Flip the dessert onto a serving tray or plate.

Slice and serve while cold!

Top 4 semifreddo recipes from across the web

The most viewed semifreddo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Horchata Semifreddo

Fresh & Sweet Lemon Semifreddo ...

Raspberry & honey semifreddo

Lemon Semifreddo Recipe

Top 4 semifreddo recipes from across the web

The most viewed semifreddo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Horchata Semifreddo

Fresh &amp; Sweet Lemon Semifreddo ...

Raspberry & honey semifreddo

Lemon Semifreddo Recipe

The most viewed semifreddo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Fresh & Sweet Lemon Semifreddo ...