Memorial Day weekend might be wrapping up but that means summer has officially arrived. And it’s a short work week so we’ve got that goin’ for us! This has already become a summer staple – i mean testing these recipes is a tough job but someone has to do it and I plan to mix things up as more summer fruits arrive (I am particularly excited about some sort of peachy goodness).
Almond Semifreddo
Yield: 6-8 servings
Ingredients
2 cups heavy cream
1 cup sliced almonds, lightly toasted
¼ cup sugar
½ cup (4oz) almond paste
½ tsp kosher salt
1 egg
2 egg yolks
1 tsp vanilla
½ tsp kosher salt
½ cup sugar
2 tbl water
Instructions
Whip the heavy cream to stiff peak and set aside in the fridge.
Combine almonds, sugar, almond paste and salt in a food processor and pulse until the mixture looks like wet sand. Set aside.
Combine egg, egg yolks, vanilla and salt in the bowl of an electric mixer fitted with the whisk and mix on med/high speed until pale yellow and ribbon consistency, about 5-7 minutes (test this by lifting the whisk out, whatever drips off should stay on the surface for a second then disappear).
In a small sauce pan combine ½ cup sugar with the 2 tbl water and mix to get all of the sugar wet. Bring to "soft ball" stage (235˚F) and immediately pour into egg mixture - pour very slowly (allowing sugar to run down the side of the bowl) with mixer on low/med. Once all of the sugar is added, increase mixing speed and whip until the bowl feels room temp - about 5 minutes.
Fold whipped cream into the egg mixture then add about a ½ cup of this to almond mix so it becomes pasty and clumpy.
Line a 9x4 loaf pan with parchment. Add about ⅓ of the the whipped cream mixture, top with ½ of the almond mix and repeat layers so you end with the cream mix on top.
Freeze a few hours - 8 is ideal but 4 will do.
To serve, remove from loaf pan using the parchment - if it feels stuck let sit a minute or dip the pan quickly in hot water. Slice with a knife (run under hot water if you are having trouble).
Serve with Strawberry Rhubarb Compote
Notes
This will keep for a week in the freezer - once it is frozen wrap with plastic. If you aren't a fan of almond flavor - substitute any nut you like, adding an extra cup to substitute for the paste - just know the consistency of the mix will be different but it will absolutely work.
3.3.3070
Strawberry Rhubarb Compote
Yield: 6-8 servings
Ingredients
½ lb rhubarb, cut into ½ inch pieces
½ lb strawberries, hulled and quartered
½ cup sugar
juice of 1 lemon
Instructions
Combine everything in a large bowl and toss to coat the fruit in sugar.
Let this mixture macerate in the fridge for 1-3 hours.
Cook over low heat until the fruit starts to break down, about 10 minutes.
Let cool before serving
3.3.3070
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