Fruit And Cinnamon Semifreddo Recipes

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RICOTTA AND CANDIED FRUIT SEMIFREDDO



Ricotta and Candied Fruit Semifreddo image

Semifreddo is a semifrozen custard dessert. A cassata is a Sicilian sponge cake filled with ricotta cheese and candied fruits. This recipe combines the characteristics of a semifreddo and a cassata for a super-refreshing dessert that is both cold and tart.

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 pound fresh ricotta, squeezed in cheesecloth if watery
1 1/4 cups heavy cream
5 tablespoons confectioners' sugar, sifted
1/4 cup blanched almonds, lightly toasted and coarsely chopped
1/4 cup pistachios, coarsely chopped
1 lemon, zest julienned
1 orange, zest julienned
1/4 cup coarsely chopped semisweet chocolate
1 1/2 cups strawberries, rinsed and patted dry

Steps:

  • Place the ricotta in a mixing bowl and whip it with an electric mixer or a whisk until smooth.
  • Place the heavy cream in a mixing bowl and whip it while adding the sugar a little at a time, until well incorporated.
  • Fold the whipped cream into the ricotta, then add the following ingredients 1 at a time, mixing carefully: almonds, pistachios, lemon zest, orange zest, and chocolate.
  • Refrigerate until serving, but don't let it sit for more than 1 hour, or it will lose its fluffiness. Add the strawberries just before serving so that they don't "bleed out" and color the dish.

CINNAMON SEMIFREDDO WITH FIGS



Cinnamon Semifreddo with Figs image

Semifreddo-Italian for "semi-frozen"-is like a light, mousse-like ice cream that you can make with a stand mixer. Figs macerated in bourbon, honey, and olive oil add a beautiful touch to this dessert, which would make a festive finish to any holiday meal.

Provided by Elise Kornack

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups heavy cream
1 1/4 tablespoons unflavored gelatin
1/4 cup cold water
2 tablespoons honey, preferably wildflower
2 1/3 tablespoons sugar
6 large egg yolks
3/4 tablespoon cinnamon
3/4 teaspoon kosher salt
Flaky salt, for finishing
6 ripe figs
Juice of 1 lemon
1 tablespoon bourbon, or more, to taste
1 teaspoon honey, preferably wildflower
1 pinch kosher salt
1 teaspoon extra-virgin olive oil
3/4 cup sour cream, divided

Steps:

  • In the bowl of a stand mixer fitted with whisk attachment, beat cream on high speed until medium stiff peaks form, 4-5 minutes. Store in the refrigerator until ready to use. Bloom the gelatin by mixing with cold water, then resting to thicken, 4-5 minutes. In a small saucepan clipped with a candy thermometer, add the honey and sugar. Turn heat to low and slowly simmer the mixture until liquid reaches 238 F (called "soft-ball stage"), 10-12 minutes.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks in stages. Start by mixing on high speed until egg yolks are light and lemon-colored, 4-5 minutes. Meanwhile, prepare the figs. Cut the figs in half. Toss in a bowl with lemon juice, bourbon, honey, a pinch of salt, and olive oil. Allow figs to macerate for at least 10-15 minutes, stirring halfway through.
  • After 4-5 minutes, when the egg yolks are light yellow, turn off the mixer. Mixture will still be thin and liquid as it drips off the whisk. Add cinnamon and salt. Beat on high speed, 2-3 minutes. Turn off mixer, scrape down sides of the bowl, and continue mixing on medium speed until pale in color, 1-2 minutes. Turn off mixer. Mixture should now fall from the whisk in smooth ribbons.
  • When the honey sugar mixture has reached the soft-ball stage (238 F), remove from heat; carefully unclip and set aside the thermometer. Turn the mixer to low speed. Slowly add the honey-sugar mixture, streaming it in the space between the side of the bowl and the whisk, so it mixes evenly without splashing. When all of the honey-sugar mixture has been added, turn the speed to medium-high. Meanwhile, add the bloomed gelatin to the warm empty saucepan that contained the honey-sugar mixture, and stir to deglaze any residual honey-sugar. Turn the speed to low, and stream the gelatin into the mixer. Turn speed to high and continue mixing until the egg yolk mixture is thick, pale, and tripled in volume, 4-5 minutes.
  • Fold the whipped cream into the egg yolk mixture in stages to gently incorporate. Use a rubber spatula to add ⅙ of the whipped cream to the egg yolks; briefly stir it before gradually folding it into the yolks to incorporate. Repeat with ⅓ of the remaining whipped cream, then ½, continuing the process of stirring and folding until all of the whipped cream has been added and thoroughly combined.
  • Place 6 ramekins on a rimmed baking sheet for easy handling. Evenly divide the semifreddo among the ramekins, first filling each one halfway, then filling them the rest of the way; this helps with even distribution. Place in the freezer for 1½-2 hours, and up to overnight. (Cover with plastic wrap if you have any strong odors in your freezer.)
  • 30 minutes before serving, remove semifreddo from the freezer to soften slightly. Finish each ramekin with 2 tablespoons of sour cream, spread evenly across the top. Garnish with two fig halves, a spoonful of the macerated juices, and a sprinkle of flaky salt. Serve.

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