Mascarpone Semifreddo Recipes

MASCARPONE SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• 1. In a food processor or blender, puree the thawed raspberries.
• 2. Working over a saucepan, force the puree through a fine sieve to remove the seeds. Bring the sauce to a simmer.
• 3. Stir the cornstarch with the water in a small cup and then stir it into the raspberries. Stir in the lemon juice. Simmer the sauce unti it is thickened and smooth.
• 4. Remove from heat and stir in the Chambord if desired. Cool completely, then cover and refrigerate. This raspberry sauce can be made 2 days in advance if needed.
• 5. Line a bundt pan with plastic wrap, leaving a few inches of overhang. Put it in the freezer while preparing the semifreddo.
• 6. In a large mixing bowl, beat together the egg yolks and sugar until the mixture is thick and pale, then beat in the mascarpone, the vanilla, and the lemon zest.
• 7. Beat the egg whites until they form stiff peaks. Then fold them gently, but thoroughly into the mascarpone/egg mixture.
• 8. Sprinkle about a tablespoon of the grated chocolate evenly onto the bottom of the chilled bundt pan.
• 9. Spoon half the mascarpone mixture into the pan, sprinkle evenly with the remaining chocolate. Then spoon in the remaining mascarpone mixture and smooth it carefully
• 10. Fold the plastic wrap over the mixture and place the pan in the freezer for at least 8 hours or overnight. Unmold the semifreddo onto a serving platter. Garnish with fresh raspberries and drizzling some sauce over the semifreddo.
• 11. Slice to serve and drizzle with more raspberry sauce.

MASCARPONE SEMIFREDDO WITH CHERRY-PORT SAUCE

Steps:

• Make the cherry-port sauce: Bring port and granulated sugar to a boil in a small saucepan. Boil until reduced by one third, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered, until plump, about 10 minutes. Refrigerate until thick, about 40 minutes.
• Meanwhile, make the semifreddo: Whisk mascarpone, cream, confectioners' sugar, and a pinch of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5-by-9-inch loaf pan; cover with plastic wrap. Freeze until edges beginto harden and semifreddo is very cold, at least 50 minutes. Scoop into 4 serving dishes. Spoon cherry-port sauce over tops. Serve with chocolate wafer cookies.

LIMONCELLO SEMIFREDDO

Steps:

• For the soaking syrup, combine the sugar, limoncello, lemon juice, and lemon zest in a small saucepan and bring to a boil over medium heat.
• Cook for 5 minutes, then place the syrup in a bowl and refrigerate until needed.
• While the syrup is cooling, place the lemon curd, cream cheese, and mascarpone cheese in a bowl, and beat with an electric mixer until smooth.
• Line a 1-pound loaf pan (8 x 4 inches) with plastic wrap, allowing it to overhang the edges.
• Once the syrup has cooled, dip each of the lady fingers into the mixture, and line the base of the pan, trimming the cookies as needed to fit.
• Spoon half the cream mixture over the lady fingers, then repeat, finishing with a third layer of lady fingers.
• Wrap well with plastic wrap and foil, and freeze for a minimum of 6 hours or up to 3 days.
• To prepare the syrup for serving, place the sugar, water, zest, and limoncello into a small saucepan and bring to a boil.
• Reduce to a simmer, and continue to cook until thickened, about 5 minutes.
• Set the syrup aside until needed.
• Just before serving, beat the whipping cream with an electric hand mixer until soft peaks form, then beat in the powdered sugar.
• Remove the semifreddo from the freezer 30 minutes before serving.
• Cut the cake into 6 slices and spoon a dollop of the whipped cream on each.
• Drizzle each slice with some of the lemon syrup, then sprinkle with some of the lemon zest.
• Serve immediately.

MASCARPONE CHEESE SEMIFREDDO

Steps:

• Whip the egg whites into soft peaks with a pinch of salt.
• In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
• When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
• Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
• Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn't be too hard, so don't leave it in the freezer for longer than this - good excuse to eat it asap really! :).

MASCARPONE SEMIFREDDO

Steps:

• Whisk yolks and sugar in an electric mixer until thick and fluffy (5-6 minutes), transfer to a large bowl, stir through mascarpone Whisk eggwhites, lemon juice and a pinch of salt in an electric mixer until stiff peaks form (2-3 minutes). Fold in mascarpone mixture then freeze until firm (preferably overnight).

BRANDY-MASCARPONE SEMIFREDDO

Steps:

• 1. In a small saucepan, combine 1 cup of the heavy cream with the gelatin over low heat, stirring constantly, until the gelatin dissolves. Let cool completely. 2. Fill a large bowl with ice water. In a medium stainless steel bowl, whisk the egg yolks with 1 cup of the sugar and the vanilla extract. Set the bowl over a pan filled with 1 inch of simmering water and cook over moderately low heat, whisking constantly, until the mixture is pale and thick and registers 160° on an instant-read thermometer, about 10 minutes. Set the bowl in the ice water and let the egg-yolk mixture cool, stirring occasionally. 3. In the bowl of a standing electric mixer fitted with the whisk attachment, beat the remaining 2 cups of heavy cream with the mascarpone and the remaining 2/3 cup of sugar at medium-high speed until soft peaks begin to form. Gradually add the cream-gelatin mixture and brandy and beat until firm peaks form. Using a rubber spatula, fold one-fourth of the whipped cream mixture into the cooled egg-yolk mixture, then fold it into the remaining whipped cream until no streaks remain. 4. Scrape the semifreddo mixture into a 10-cup silicone kugelhopf mold or another 8- to 10-cup mold, spreading it in an even layer. Press plastic wrap directly onto the surface of the semifreddo and freeze for at least 24 hours, until very firm. 5. Carefully peel the mold from the semifreddo, shaking gently onto a platter. Cut into wedges and serve with the Stewed Winter Fruits in Spiced Wine Syrup. MAKE AHEAD The brandy-mascarpone semifreddo can be frozen, in its mold, for up to 2 weeks. At room temperature, the semifreddo will keep its shape for about 30 minutes.