Thursday, August 16, 2007

Baileys and Macadamia Semifreddo

This is a very rich and super delicious Ice Cream like Dessert. I found the recipe in a little Ice Cream book That I have. The book reccomends serving a shot of expresso on the side to counterbalance the sweetness, or a shot of Baileys.
I want to try this in a mold as described below.

Wondering what Semifreddo is?

The Culinary meaning of Semifreddo:
"Semifreddo" means "half cold" in Italian. It can be any partially frozen dessert, from cake to ice cream, fruit or custard. Semifreddo has air incorporated into it by means of whipped eggs, meringue, or whipped cream. It has the texture of a mousse that is frozen. Semifreddo does not freeze solid and does not require the freezing power of an ice cream machine. All it needs is an overnight stay in a mold in the freezer. Although many semifreddo recipes use a loaf pan as the mold, you can make semifreddo in any shape mold that you wish. Lining the mold with waxed paper, plastic wrap, etc. before pouring in the batter will help the semifreddo to release more easily from the mold once frozen. If you are using a flexible silicone mold, this step is not necessary. You can also unmold by dipping the mold briefly in hot water or loosening the sides with a knife. Semifreddo is wonderful served with your favorite fresh fruit alongside.

Bailey's and Macadamia Semifreddo

Makes 2-1/2 cups

6 egg yolks

1/2 cup extra-fine sugar

1/2 cup Bailey's Irish Cream liqueur

1-1/4 cups heavy cream

1 cup macadamia nuts, chopped

Place the yolks and sugar in a bowl over a saucepan of simmering water.
Whisk until pale and creamy.
Slowly add the Bailey's and beat until well combined and thick.
Remove the bowl from heat and continue beating until cool.
In a separate bowl, whip the cream to stiff peaks.
Fold the cream and nuts into the cooled Bailey's mixture.
Transfer to a freezer container, cover the surface directly with wax paper or foil, and freeze.
After 1 hour of freezing, stir the mixture gently.
This will prevent the nuts from sinking to the bottom.
Cover again and freeze until serving.

Variation: try this with walnuts, or any other nut.

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