Berry Semifreddo with Honey 29.03.2016

Berry Semifreddo with Honey
Impress everyone with this deceitfully simple semifreddo dessert. Just a few minutes of prep and you stick it in the freezer for an after-dinner delight!
  1. whole eggs 2
  2. egg yolks 3
  3. liquid honey ⅓ c (plus extra)
  4. whipping cream 1 ½ c
  5. vanilla extract ¼ t
  6. raspberries 1 ½ c
  7. blueberries 1 ⅓ c
  8. sugar 1 T
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  1. Take a 9” x 5” loaf pan and line it with saran wrap so that the wrap hangs over the edges. You may also use multiple mini loaf pans.
  2. In a saucepan, boil some water. Place a metal mixing bowl over the pan and whisk together the eggs, egg yolks, and honey. Continue beating the mixture (you can use a whisk or hand-mixer) so that it doubles in volume and takes on a pale color. This should take about 3 minutes.
  3. Take the bowl and the pan off the heat and continue whisking or beating for about 5 to 7 more minutes so that it cools and gets thicker.
  4. In another mixing bowl, combine the whipping cream and vanilla and whisk this so that it forms stiff peaks. Fold the vanilla mixture into the egg mixture in batches. Carefully use a spoon to pour the mixture into the loaf pan; on top of the saran wrap.
  5. Place the loaf pan in the freezer for 3 to 4 hours.
  6. Meanwhile, in a mixing bowl, combine the raspwberries, blueberries, and sugar. Cover the bowl and place it in the refrigerator.
  7. Take the loaf pan out of the freezer and flip it upside so the semifreddo slides out and onto a serving plate. It can help to put the loaf pan in a hot water bath for a moment to help the semifreddo slip out. Place the berry and sugar mixture on top of the semifreddo, drizzle with honey, and serve.
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