You are here

Spumoni Semifreddo With Chocolate, Cherries, And Pistachios

Country.Chef's picture
Ingredients
Combine; whisk in:
  Egg yolks 2 (Reserve Whites)
  Sugar 3 Tablespoon
  Dark rum 2 Tablespoon
  Salt 1 Pinch
  Plain greek yogurt 1⁄3 Cup (5.33 tbs) (Or Greek Style)
Beat; fold in:
  Egg whites 2
  Sugar 2 Tablespoon
  Pistachios 1⁄4 Cup (4 tbs), chopped
  Maraschino cherries 1⁄4 Cup (4 tbs), quartered
  Bittersweet chocolate 1 Ounce, coarsely chopped
  Almond extract 1⁄4 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.1725
Average: 4.2 (20 votes)