Spumoni Semifreddo With Chocolate, Cherries, And Pistachios Recipe
Ingredients
| Egg whites | 2 (Combine; Whisk in:) | |
| Sugar | 3 Tablespoon (Combine; Whisk in:) | |
| 2 T. dark rum Pinch of salt | ||
| 1/3 cup plain Greek-style yogurt | ||
| Egg whites | 2 (BEAT; FOLD IN:) | |
| Sugar | 2 Tablespoon (BEAT; FOLD IN:) | |
| Pistachios | 1/4 Cup (16 tbs), chopped (BEAT; FOLD IN:) | |
| Maraschino cherries | 1/4 Cup (16 tbs), quartered (BEAT; FOLD IN:) | |
| 1 oz. bittersweet chocolate, coarsely chopped | ||
| Almond extract | 1/4 Tablespoon (BEAT; FOLD IN:) | |
Directions
Combine yolks, 3 T sugar, rum, and salt in a mixing bowl set over a saucepan of simmering water to create a double boiler.
Beat with a hand mixer until mixture triples in volume, lightens in color, and reaches 140° on an instant read thermometer, 6-8 minutes.
Remove bowl from double boiler and place in a larger bowl of ice water to chill, stirring occasionally.
When cool, whisk in yogurt.
Beat whites in another bowl with the hand mixer (clean beaters first) until frothy.
Gradually add 2 T sugar and beat just until stiff peaks form.
Fold whites into yolk mixture with nuts, cherries, chocolate, and extract.
Divide mixture between four 6-oz custard cups, cover with plastic wrap, and freeze until firm, at least 4 hours.
When ready to serve, unmold, then invert onto a serving plate, shaking the cup if necessary to release the semifreddo.
Garnish with cherries, chocolate, and pistachios if desired.
Beat with a hand mixer until mixture triples in volume, lightens in color, and reaches 140° on an instant read thermometer, 6-8 minutes.
Remove bowl from double boiler and place in a larger bowl of ice water to chill, stirring occasionally.
When cool, whisk in yogurt.
Beat whites in another bowl with the hand mixer (clean beaters first) until frothy.
Gradually add 2 T sugar and beat just until stiff peaks form.
Fold whites into yolk mixture with nuts, cherries, chocolate, and extract.
Divide mixture between four 6-oz custard cups, cover with plastic wrap, and freeze until firm, at least 4 hours.
When ready to serve, unmold, then invert onto a serving plate, shaking the cup if necessary to release the semifreddo.
Garnish with cherries, chocolate, and pistachios if desired.
Chef
