Friday, July 11, 2008
I got a great Christmas gift this past Christmas from my brother & sister-in-law; The Silver Spoon, Italian Cookbook.
Since we were making a tanker-truck of a dinner, the homemade lasagna, I wanted to do some thing fruity, cool and creamy for desert and this was a perfect marriage of all those elements.
This recipe makes a TON of semifreddo, enough for a big loaf pan full (as the recipe says) AND 6 individual muffin tins (which made for pretty serving!)
Semifreddo al lampone
Source: The Silver Spoon Cookbook
1 1/4 cups super-fine sugar
1 1/2 cups raspberries
3 cups heavy cream
Whisk the eggs with the sugar in a heatproof bowl over a pan of barley simmering water until thickened, then remove from heat and continue whisking until completely cool.
Mash the raspberries in a shallow dish.
Stiffly whip the cream (I used our stand mixer to whip the cream until it formed stiff and glossy peaks. Slowly combine the cream, egg mixture and raspberries by stirring gently.
Line a rectangular loaf pan AND a 6-muffin muffin tin with plastic wrap, pour the mixture into the loaf pan and spoon it into the muffin tin and smooth the surface.
Freeze at least 4 hours to overnight.
To serve, turn the pan upside down to release the semifreddo and remove the plastic wrap.