3 cups fruit, berries plus additional
1/3 cup water
1 Tablespoon granulated sugar
Juice 1/2 lemon
1/4 teaspoon vanilla
2 cups chilled heavy cream
6 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
Serves 8 people
Place the 3 cups fruit/berries, water, sugar, lemon juice in a small saucepan. Bring to a boil and stir. Reduce heat to low and simmer until the mixture is slightly thickened, approximately 15 minutes. Remove from the heat and stir in the vanilla. Cool in refrigerator.
Line a Pyrex loaf pan with plastic wrap that covers the bottom and sides and overhangs with enough plastic to completely cover the semifreddo on the top. (If you spray a little oil spray on the pan before you cover with plastic wrap it helps to have the plastic wrap stick to the pan)
Using a whisk or electric mixer with whisk attachment, beat the heavy cream in a large bowl until soft peaks form. Cover and refrigerate until ready to use.
Using a pot, put about 1 to 2 inches of water in and bring to a low simmer. Combine eggs, sugar and salt in the bowl of a stand mixer. Stir with a flexible spatula to combine. Place over the simmering water in the pot and make sure that the bottom of the bowl does not touch the water. Cook, stirring and scraping constantly with a flexible spatula, until warmed to 140°F, about 5 minutes.
Remove the bowl from over the pan. Using a stand mixer with whisk attachment, beat the egg yolk mixture until thick and pale, about 5 minutes and cool to the touch.
Combine and fold the whipped cream into the egg yolk mixture. Get your prepared pan and fruit/berry mixture. Reserve about 1/2 cup of the fruit/berry mixture for topping. Gently add about 1/3 of the semifreddo mixture to the pan. Give it a good tap on the work surface to remove any air pockets. Add about 1/4 of the remaining fruit/berry mixture over and gently swirl into the semifreddo using a wooden skewer or knife tip. Add another 1/3 of the semifreddo mixture followed by the fruit/berry mixture. Swirl. Finish with a final round of the semifreddo and fruit/berry mixtures. Give it a final tap on the work surface. Fold the plastic overhang tightly over the top of the pan to cover. Place in the freezer at least 8 hours or overnight.
Remove the semifreddo from the freezer and flip out the semifreddo onto a platter. Allow it to sit at room temperature for about 5 mins. Remove the plastic wrap. Slice the semifreddo into 1 inch thick slices and top with the reserved fruit/berry sauce.
Serve with 2018 SIMI Winery Alexander Valley Late Harvest Riesling. This late harvest wine has the expected richness and high acidity to compliment the higher sugars which I think offsets the tartness of the berry/fruit mixed into the semifreddo. This wine is a SIMI Winery tasting room exclusive.
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