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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.

PRODUCT: Halo Top Low Calorie, High Protein Ice Cream

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Good stuff, fewer calories. Above, Chocolate
and Lemon Cake. Photo courtesy Halo Top
Creamery.

 

When we were first offered samples of Halo Top, we accepted but wondered: How good could an ice cream be at 70 or 80 calories per serving? The calories are so low, the carton promotes them in big numerals on the front of the package: 240 or 280, depending on the flavor.

Many of the ice creams we eat contain that many calories in 1/4 cup! Otherwise stated, this ice cream has one-quarter the calories of premium brands.

Yes, this is great ice cream for people who like to consume it by the pint.

Halo Top was developed by an attorney who felt guilty about his ice cream habit. The lower-calorie ice ceams on the market had artificial ingredients he wanted to avoid. So he took a year and a half to develop a brand that met his criteria: all-natural, non-GMO, hormone-free milk and cream, greatly reduced calories and greatly increased protein (a major “guilt-free” factor).

 
Each pint has 24 g protein. By comparison, Breyers has 10.4 g protein per pint.

Equally noteworthy is the taste: Made with top-shelf ingredients like Belgian chocolate, organic fruits, organic cane sugar, cage-free eggs and hormone-free milk and cream, these are lovely pints!
 
HALO TOP ICE CREAM FLAVORS

The line currently includes:

  • Birthday Cake*, with rainbow sprinkles
  • Chocolate, made with Belgian cocoa powder
  • Lemon Cake, textured with lemon zest
  • Mint Chip, with Belgian chocolate chips
  • Mocha Chocolate Chip*, made with Belgian chocolate chips and cocoa powder
  • Strawberry*, made with organic strawberries
  • Vanilla Bean, made with organic Nielsen-Massey Madagascar Vanilla
  •  
    *This flavor has 280 calories per pint. Flavors without an asterisk have 240 calories.

     

    CLEVER INGREDIENTS

    The calories are reduced by substituting part of the sugar for non-caloric stevia and erythritol, both natural ingredients. The extra protein comes from milk protein concentrate and prebiotic fiber.

    It’s an inspired approach, a boon to ice cream fans who eat too much of it and would like to cut back somehow.

    This is how. We affirm that the ice cream deserves its halo—represented by a gold circle on the rim of the pint.

    The line is certified kosher by KOF-K and certified gluten free.

    Discover more at HaloTop.com, including a store locator.

     

    mint-chip-pint-230

    Each pint has a golden halo. Photo courtesy Halo Top Creamery.

     

      

    Comments

    TIP OF THE DAY: Decorate Your Ice Cream Cones

    decorated-cone-questnutrition-230

    Decorate your ice cream cones with a topping and whipped cream. Photo courtesy
    Quest Nutrition.

     

    Another tip for National Ice Cream Month: cones with toppings!

    Those who buy cones at a scoop shops know the joy of selecting toppings (and chagrin that you want more than will fit on a scoop of ice cream). Why not port the practice to your home?

    You don’t even have to buy sprinkles. Use what you have at home:

  • Bananas, berries or other fruit
  • Cereal/granola (we like Cheerios, Corn Flakes or Raisin Bran)
  • Cookies, crushed
  • Candies (junior Mints)
  •  
    The finishing touch: whipped cream. You can buy Reddi-Whip in vanilla or chocolate flavors; or if you have a cream whipper, make a gourmet flavor.

     

    Instead (or in addition to) whipped cream, you can dip and decorate your cones:

  • With sanding sugar or edible glitter
  • With sprinkles
  •  
    It takes only a minute to change a perfectly yummy ice cream cone into something wonderful.
     
      

    Comments

    RECIPE: White Chocolate Ice Box Pie

    Yesterday, we explored the history and glories of icebox cake. Today we present the icebox pie

    Unlike yesterday’s recipe, this one does require a bit of baking—just 10 to 15 minutes in the oven. You make the filling while the crust bakes. Then, into the fridge it goes to chill and set the filling.

    This recipe has a white chocolate and cream cheese filling swirled with fresh raspberries with a buttery crust made from vanilla wafers. vanilla wafer crust. It’s cool and creamy and sweet and refreshing. Just the thing to satisfy your summertime sweet tooth!

    This Raspberry White Chocolate Icebox Pie was developed by Jennifer McHenry of Bake Or Break, and sent to us by GoBoldWithButter.com.

    Prep time is 25 minutes, cook time (for the crust) is 15 minutes.

    RECIPE: WHITE CHOCOLATE ICE BOX PIE

    Ingredients For A 9-Inch Pie

  • 7 ounces vanilla wafers, finely crushed
  • 5 tablespoons unsalted butter, melted
  • 6 ounces white chocolate (we use Lindt bars or
    Guittard chips, the best chips on the market)
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 3 ounces raspberries, rinsed and dried
  •    

    white-chocolate-icebox-pie-goboldwbutter-long-230

    White chocolate with raspberries icebox pie. Photo courtesy Bake Or Break | Go Bold With Butter.

     

    white-chocolate-bar-230

    Our favorite affordable white chocolate is Lindt, widely available in the U.S., MSRP $3.99 for a 4.4-ounce bar. For pricier gourmet brands, here’s our article on the best white chocolate bars.

     

    Preparation

    1. PREHEAT oven to 350°F. Lightly butter 9-inch tart or pie pan.

    2. COMBINE the crushed vanilla wafers and butter until thoroughly mixed. Press mixture firmly and evenly into the bottom and up the sides of prepared pan. Bake 12 to 15 minutes, or until crust is lightly browned and dry. Set the crust aside to cool.

    3. PLACE the white chocolate in a microwave-safe bowl. Heat at half-power in the microwave in 30-second increments, until the chocolate melts when stirred. Set aside to cool.

    4. BEAT the cooled chocolate, using an electric mixer on medium speed, beat cream cheese, sugar and vanilla until smooth and creamy.

    5. PLACE the heavy cream in a large, chilled mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until soft peaks form. Gently fold the whipped cream into the white chocolate mixture. Transfer the mixture to the cooled pie crust and spread evenly.

     

    6. PLACE the raspberries in a blender or food processor and process until puréed. Use a small spoon to drop the raspberries over the top of the pie filling. Use a thin knife to swirl the raspberries into the filling.

    7. REFRIGERATE the pie for at least 2 hours before serving.

      

    Comments

    FOOD FUN: Bacon Salad

    So many people love bacon so much, that NYY Steak in New York City has created this NYY Steak Bacon appetizer.

    It’s made with thick-cut Nueske slab bacon that’s cured and smoked in house (with a maple glaze). There’s a bit of sautéed spinach in the center—the salad—and a drizzle of maple syrup.

    Make it for your favorite bacon lover. All you need are:

  • Thick-cut bacon
  • Baby spinach
  • Maple syrup
  •  
    Or, add a poached quail egg, a side of toast and mayo, for a deconstructed BLT.

    Or, replace the toast and mayo with halved cherry tomatoes and a quartered hard-boiled egg, for a postmodern spinach salad.

    Check out the different types of bacon in our Bacon Glossary.

     

    bacon-salad-nyysteak-230

    Yes, Mom, I had a salad with dinner. Photo courtesy NYY Steak.

     

      

    Comments

    RECIPE: Beer Cocktails

    mimosa-pomwonderful

    A Beer Mimosa. Photo courtesy Pom
    Wonderful.

     

    Can’t decide between beer or cocktails? Make beer cocktails, sometimes called beertails.

    We published our first beer cocktail recipe, Almond Ale Spritzer, five years ago. It’s time to revisit the options.

    These cocktails were developed by Bohemia Beer, made in a Pilsner style beer. But you can try other styles: Check out our Beer Glossary for the different types of beer.

    RECIPE: BEER MIMOSA

    Ingredients For 1 Drink

  • ¾ cup (1/2 bottle) beer, very cold
  • ½ cup fresh-squeezed orange juice, very cold
  • Orange slice—wedge, wheel, peel curl—for garnish
  •  
    Preparation

    1. POUR the beer into a wine glass. Top with orange juice and stir gently.

    2. GARNISH with the orange slice—or, be creative and make a curl from the peel, as shown in the photo above.

     
    RECIPE: MICHELADA

    Michelada is a Mexican drink: beer mixed with ingredients similar to Bloody Mary mix. “Chela” is Mexican slang for a cold beer, and michelada is a portmanteau of “mi chela helada,” or my cold beer. Here’s more about the Michelada.

     

    Ingredients For 6 Servings

  • 1 cut lime
  • 2 tablespoons kosher salt or coarse sea salt
  • 1 tablespoon cracked black pepper
  • 4-½ cups Bloody Maria Mix (recipe below)
  • 3 bottles beer
  • ¾ cup (6 ounces) tequila
  • Garnish: lime wedges, cherry tomatoes, pickled jalapeño slices
    and cubed cheese for garnish
  •  
    FOR THE MICHELADA MIX

    Ingredients For 4½ Cups

  • 1 quart tomato juice
  • 2 green onions (scallions), roughly chopped
  • 1 serrano chile, de-stemmed, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 tablespoon fresh lime juice (about 1 whole lime)
  • Worcestershire sauce to taste
  • 1 teaspoon salt
  •  

    celery-salt-rim-bloodymary-pompeianFB-230

    Beer Bloody Maria. Photo courtesy Pompeian.com | Facebook.

     

    Preparation

    1. MAKE the Bloody Maria mix: Combine all ingredients in a blender and mix until smooth.

    2. COMBINE the salt and pepper and spread out on a flat plate. Rub the rims of 6 tall glasses with the cut lime, then twist in the salt and pepper to coat the entire rim.

    3. POUR 2 tablespoons (1 ounce) of tequila into each glass. Add ¾ cup of beer and ¾ cup of the Bloody Maria mix and mix the drinks well with a spoon.

    4. GARNISH: Place a lime wedge on the edge of each glass. Skewer a cherry tomato, cube of cheese and pickled jalapeño slice and place in glass.

      

    Comments

    TIP OF THE DAY: Make An Icebox Cake

    icebox-cake-on-stand-magnolia-230

    A variation of the original Ice Box Cake: a
    simple yet memorable combination of
    chocolate wafers and whipped cream. Here,
    pastry chefs at Magnolia Bakery took the
    extra step to pipe the whipped cream around
    the cookie edges to create a finished look.
    Photo courtesy Magnolia Bakery.

     

    The icebox (ice box) cake falls in the blessed category of summer foods that require no heat to cook. Just as good, it can be made by people who don’t cook or those who are just learning. And best of all, it delights everyone.

    (For those who hate the heat, pick up a copy of Cool Kitchen: No Oven, No Stove, No Sweat! 125 Delicious, No-Work Recipes For Summertime Or Anytime, a book that’s out of print and can be bought for a song.)

    ICE BOX CAKE: EARLY HISTORY

    An icebox cake—also called a refrigerator cake—is a no-bake cake, a descendant of the charlotte and the trifle.

  • Trifle is a dessert that dates to the early 17th century. Egg custard is poured over sponge cake that is soaked in fruit and sherry, and topped with whipped cream. Here’s a recipe.
  • Charlotte is a dessert that dates to the early 17th century. Bread, biscuits/cookies or sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit purée or custard; an English trifle uses custard and sherry with a topping of whipped cream. It can also be made using layers of breadcrumbs. Some say it was named for Queen Charlotte, wife of King George III of the U.K., who was queen from 1761-1814.
  • Charlotte Russe, made in a mold lined with ladyfingers, was created by Marie-Antoine Carême (1784-1833), the father of French cuisine (who created mayonnaise and many other enduring classics.
  •  

    ICEBOX CAKE: AN AMERICAN CREATION

    Wikipedia says that the Icebox Cake was first introduced in the U.S. during World War I, but that its popularity took off in the 1920s and 1930s. Different brands of products, from wafers to condensed milk to pudding, began printing “back of the box” recipes. As long as one had an icebox in which to keep the whipped cream cake, it could be made on a hot summer day without turning on the oven or stove (in the era before air conditioning, which didn’t begin to be installed in homes until the 1950s, becoming more common in the 1960s).

    The cake is left overnight in the icebox; the wafers are softened by moisture from the whipped cream so the cake can be easily sliced. When cut at a 45-degree angle, the stripes of chocolate and cream are displayed.

    Nabisco printed a recipe on the back of its box of Famous Chocolate Wafers, called “Famous Chocolate Refrigerator Roll.” In the original recipe, the wafers are sandwiched with whipped cream and stacked to form logs, which were laid side-by-side with more whipped cream to frost the exterior. See the technique in this recipe from Joy The Baker, who cleverly transforms the logs into a Christmas yule log cake.

    The cake can also be assembled in a baking dish—an easy option for novices.

    Ernestine Emanuel of New York, is credited with creating the graham cracker ice box cake, after having a dessert of graham crackers and chocolate pudding. (Wikipedia doesn’t give a date.)

    In recent times, icebox cake connoisseurs have made variations using caramel, fresh fruit (bananas and strawberries are popular), fruit curd, jam, peanut butter, pudding and other fillings; and graham crackers, tea biscuits, vanilla wafers and other cookies instead of chocolate wafers. The whipped cream itself can be made in any number of flavors.

     

    AND NOW, THE ICEBOX CAKE COOKBOOK

    Just in time for this summer comes Icebox Cakes: Recipes for the Coolest Cakes in Town.

    The author, Jean Sagendorf, has taken the icebox cake a leap forward by making variations in numerous favorite dessert flavors. Banana Rum, Key Lime, Lemon Caramel, Mexican Chocolate Spice, Peanut Butter Cup, Peppermint Chocolate, Red Velvet, Raspberry Ganache and Salty Caramel are just some of her modern icebox cakes. You can start at the beginning and make the project your summer’s “Julie and Julia.”

    RECIPE: THE ORIGINAL ICEBOX CAKE

    The ingredients are the same as Nabisco’s original recipe, but the instructions have been adapted slightly to provide more options.

    Ingredients

  • 2-3 packages of Nabisco Famous Chocolate Wafers
  • 3 cups heavy whipping cream
  • 1 tablespoon vanilla
  • 3 tablespoons confectioner’s sugar
  • Optional garnishes: chocolate chips, fresh berries, shaved
    chocolate or more chocolate wafers (we recently used candied
    orange peel we had on hand, and on another day, chocolate-
    dipped candied ginger)
  •  
    To make a Chocolate Icebox Cake, use chocolate whipped cream.

     

    chocolate-icebox-cake-kingscupboard-230b

    An ice box cake with chocolate whipped cream and built in a loaf pan. Photo courtesy The King’s Cupboard.

     
    Preparation

    1. MAKE the whipped cream: Beat the cream with the sugar and vanilla until soft peaks form.

    2. SPREAD a thin layer of whipped cream on a round serving plate. Arrange six cookies in a circle, with another cookie in the center. Spread the layer of cookies with a half cup of the whipped cream, but not over the edge. The whipped cream should be at least a quarter-inch thick between the cookie layers.

    3. REPEAT until the cake is four or five inches high, and top it with a finishing layer of whipped cream. Stagger the cookies in each layer (see the photo above). The cookie edges should be visible on the side of the cake; but if you like, you can ice the sides before serving, creating even more of a surprise when the cake is sliced and served. If you want to ice the sides, whip an extra cup of cream before serving. By waiting until right before serving, the plastic wrap won’t stick to the sides.

    4. COVER with plastic wrap (or a cake dome); a trick is to place toothpicks around the rim of the cake to keep the plastic wrap off of the whipped cream. Refrigerate for at least eight hours; but overnight resting makes the cake even moister.

    5. GARNISH as desired before serving.

      

    Comments

    TIP OF THE DAY: Chilled Soup

    yellow-gazpacho-chickenfriedgourmet-230

    Yellow bell pepper gazpacho shooters, topped with a tortilla chip scoop and salsa. Here’s the recipe. Photo courtesy Chicken Fried Gourmet.

     

    A heated bowl of soup may not be your thing on a hot summer day, but a bowl of chilled soup is refreshing—and loaded with nutritious seasonal fruits and vegetables.

    We recently wrote about gazpacho; now we’re expanding the conversation.

    Chilled soups can be savory or sweet, smooth or chunky, thick or thin, creamy or fat-free, flavored with your favorite herbs and spices, garnished with anything from croutons to chopped nuts.

    You can use a base of milk/cream, purée, stock/broth, yogurt, even bread and water or beer.

    You can serve the soup in bowls, cups, mason jars, mugs, wine glasses. You can serve mini-portions in shot glasses or juice glasses.

    You can carry it around in a thermos.

    If you don’t often cook—or if you want to teach a household member to cook—these recipes are pretty foolproof. Most can be made in a blender.

    While soups with meat (beef, chicken) or lots of butter don’t lend themselves to chilling (the fat globules solidify), you won’t notice their absence. Just name your favorites and look for a recipe.

     
    Borscht, cucumber yogurt soup, gazpacho and vichyssoisse have always been summer staples in our home. We’ve made chilled soups with:

  • Fruits: berry, cherry, lychee, mango, melon, nectarine, peach, plum and pineapple
  • Vegetables: asparagus, avocado, beet (borscht), bell pepper, carrot, corn, cucumber, fennel, lettuce/romaine, pea, potato-leek (vichyssoise), spinach, tomato, zucchini
  •  
    The recipes can be as classic as white gazpacho (the original gazpacho) or as modern as iced carrot and orange soup.

    Nothing is easier than blender soup. Try this yummy recipe:

     

    RECIPE: COLD CUCUMBER YOGURT SOUP

    Ingredients For 4 Servings

  • 2 large cucumbers (2-1/4 pounds), halved and seeded—1/2 cup finely diced for garnish, the rest coarsely chopped
  • 1-1/2 cups plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1 small shallot, chopped
  • 1 garlic clove
  • 1/3 cup loosely packed dill
  • 1/4 cup loosely packed flat-leaf parsley leaves
  • 2 tablespoons loosely packed tarragon leaves
  • 1/4 cup olive oil, plus more for drizzling
  • Salt and fresh ground pepper
  • Garnish: 1/2 red onion, finely chopped; cucumber reserved from first ingredient; plain or flavored olive oil
  •  

    raspberry-soup-230

    Raspberry soup with yogurt. Here’s the recipe. Photo courtesy Eat Wisconsin Cheese.

     
    Preparation

    1. COMBINE all ingredients in a blender; process until smooth. Season with salt and pepper. Cover and refrigerate for at least 8 hours or overnight.

    2. TASTE the soup just before serving and adjust seasonings as desired. Serve in bowls garnished with finely diced cucumber, red onion and a drizzle of olive oil.
     
    Recipe adapted from Andrew Zimmern, FoodAndWine.com.
     

    CHECK OUT THE DIFFERENT TYPES OF SOUP IN OUR SOUP GLOSSARY.

      

    Comments

    TOP PICK OF THE WEEK: Amorino Gelato

    tricolor-black-bkg-230

    The signature cone, served in petals in as
    many flavors as you like. Photo courtesy
    Amorino Gelato.

     

    Every year prior to July, National Ice Cream Month, we look for a great new brand of ice cream to review. This year, we were not disappointed: Amorino Gelato, the acclaimed European gelato and coffee chain, has come to the U.S.

    The gelato and sorbetto—celestial, awesome, fill in your favorite superlative here—is our new favorite ice cream and sorbet. Everything is as good as it can be (our thought: “to die for”), sometimes jaw-droppingly so (don’t overlook the Chocolate Sorbetto—no dairy—is like thick fudge, the Basil-Lime special of the month is a revelation, etc. etc. etc.).

    Launched in 2002 in Paris by two friends, the the company now has some 60 locations worldwide, and growing.

    There are two locations in Manhattan (Eighth Avenue and Eighteenth Street in Chelsea and University Place in Greenwich Village), one in Boston on Newbury Street, and others to come (keep checking the website or the Facebook page for new locations).

     

    Want an Amorino Gelato in your home town? Franchises are available. All of the food is made by artisans in Italy and shipped to the U.S.

     

    The brand’s signature is the gelato “flower” (photo above), with petal-like scoops. You can have as many different flavors as you want, from the monthly selection of 23 flavors (gelato, sorbetto, frozen yogurt) plus a special of the month.

    Not in the mood for an ice cream cone? There are:

  • Ice cream cups, crêpes and waffles
  • Coffee and tea drinks, hot and cold
  • Shakes made with ice cream or sorbet shakes
  • Pastries, macarons and confectionery
  •  

    If you are traveling to an “Amorino city,” make it a destination. You won’t be disappointed, even if you have to wait in line.

    Or better yet, make your city an Amorino city!

     

    cup-3-flavors-230

    Don’t want a petal cone? Have a cup! Photo courtesy Amorino Gelato.

     

      

    Comments

    FOOD FUN: Melon & Prosciutto

    melon-balls-speck-rolls-bar-eolo-230sq

    Who’d guess that this is the classic Italian first course, Melon and Prosciutto? Photo courtesy Bar Elo | NYC.

     

    This fun approach to Melon and Prosciutto was created by Chef Mario at Bar Eolo in New York City.

  • Instead of slicing the melon into wedges, use a melon baller.
  • Instead of flat slices of prosciutto (Parma ham), roll them into “roses” (or plain cylinders).
  • Instead of a lemon wedge, serve a strawberry coulis (or any fruit you prefer)—the recipe is below.
  • Add a modern garnish: microgreens.
  •  
    OTHER TYPES OF HAM

    You don’t have to use prosciutto, an Italian dry-cured (uncooked) ham served in very thin slices. You can try serrano, speck or any ham you prefer. While this recipe

    Check out the different types of ham in our Ham Glossary.

     
    RECIPE: STRAWBERRY COULIS

    A coulis (French, prounounced coo-LEE) is a fruit or vegetable sauce that is puréed, then strained to remove any seeds. Although straining creates a more elegant-looking sauce, you can save a few minutes and serve the purée unstrained.

    You can use fresh or frozen strawberries—or any berry you prefer. Or, try kiwi, mango or other fruit. You can make the coulis up to a week in advance and store it in a sealed container in the fridge.

     
    Ingredients For 1 Cup Of Sauce

  • 1 cup frozen unsweetened strawberries
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  •  
    Preparation

    1. COMBINE the ingredients in a medium saucepan and bring to a boil over medium-high heat.

    2. COOL and transfer to a blender or food processor. Purée until smooth; strain, and refrigerate.

     
      

    Comments (1)

    TIP OF THE DAY: Make A Semifreddo

    It’s National Ice Cream Month, which we interpret to include all frozen desserts. There is no National Frozen Yogurt Month, No Sherbet/Sorbet Month.

    The history of frozen desserts dates back to 2000 B.C.E., when the Chinese used syrups to flavor snow. Fruit juices made fruit ices. Honey and aromatic spices expanded the menu of flavors. So, the first frozen dessert was more sorbet than ice cream. Here’s the history of ice cream.

    Since ice cream is one of our favorite foods, we created a glossary of the different types of ice cream 10 years ago. Today’s tip, straight from the glossary, is to make a semifreddo.

    You don’t need an ice cream machine to make semifreddo. As with granita, it is often made in a loaf pan, or even an ice cube tray.

  • You can use cake pans or a springform pan make a semifreddo “cake,” with a center filling of caramel or fudge sauce, curd or fruit preserves, fresh berries or other fruit, Nutella, nuts, whatever.
  • If you use a springform pan, you can rim the semifreddo with lady fingers; or cover the sides of the cake with cookie crumbs.
  • You can make two or three layers of different flavors.
  • You can make individual semifreddos in custard cups or other molds.
     
    In fact, anything you can do to create ice cream cake can be applied to a semifreddo.

  •    

    strawberry-pistachio-semifreddo-safeeggs-230

    Make semifreddo in a loaf pan. Then slice it instead of scooping it. Photo courtesy SafeEggs.com.

    Semifreddo is the word for “half cold” in Italian; frozen soufflé is the English term. Semifreddo may look like ice cream but it is more of a frozen mousse, created by combining equal parts of ice cream and whipped cream. It is frozen in a pan or other container, then sliced and served.

    Semifreddo is a special occasion or party dessert that you can prepare ahead of time. The elegant Strawberry-Pistachio Semifreddo recipe below is from Safest Choice Pasteurized Eggs.

    Since the recipe uses raw eggs, pasteurized eggs are a worry-free solution (here’s more about pasteurized eggs and the 12 popular foods where you should consider them to eliminate the Salmonella risk).

     

    strawberry-semifreddo-myrecipes-230

    Strawberries and Cream Semifreddo. Here’s the recipe from MyRecipes.com.

     

    RECIPE: FROZEN STRAWBERRY-PISTACHIO SEMIFREDDO

    Prep time is 25 minutes; allow another 12 hours for freezing. You can make and freeze the semifreddo up to three days in advance.

    You can use a different fruit, replace the nuts, etc. (we just made a raspberry-chocolate chip semifreddo adapting this recipe, and replaced the vanilla extract with Chambord raspberry liqueur). You can also be trendy, as in this recipe for Chocolate Semifreddo with Chile-Chocolate Sauce.

    You can also garnish with nuts, sliced fruit, chocolate savings, crushed cookies or candies, and sauces: chocolate sauce, custard sauce, fruit sauce, whipped cream, etc. You can also top it with meringue, Baked Alaska-style.

    Check out the different types of dessert sauces in our Dessert Sauce Glossary.

     
    Ingredients For 18 Servings

  • 2 cups fresh strawberries
  • 1 cup sugar, divided
  • 2-1/4 cups whipping cream (heavy cream)
  • 5 pasteurized egg yolk(s)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped, toasted pistachios
  • Garnishes as desired
  •  
    Preparation

    1. LINE a 9×5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.

    2. PLACE the strawberries in a food processor or blender. Add 1/3 cup of the sugar; process until the berries are puréed and set aside.

    3. BEAT the cream and 1/3 cup of the sugar in large bowl with an electric mixer on high speed, just until stiff peaks form. Set aside.

    4. BEAT the egg yolks with the remaining 1/3 cup sugar in a separate large bowl, until pale yellow and tripled in volume. Add the vanilla. Fold the whipped cream into yolks. Stir in the pistachios.

    5. POUR half of the egg mixture into loaf pan. Top with half of the strawberry purée. Use a small spatula to swirl the purée into the egg mixture. Repeat with the remaining egg mixture and strawberry purée.

    6. SMOOTH the top with a spatula and cover with plastic wrap. Freeze until firm, about 12 hours. To serve, remove the plastic wrap and invert the semifreddo onto a clean cutting board. Cut into 1/2-inch thick slices. Garnish as desired and serve.

      

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