Recipe: Raspberry Semifreddo (Semifreddo al Lampone)
Cookbook: The Silver Spoon (2005)
Yes, I know. Week 48 is missing. I'm working on that and should have something up soon. Bread is a bit of a challenge for me as I can't eat wheat.
This week's cookbook challenge recipe is from The Silver Spoon, something of a publishing sensation when the first English edition was published in 2005. It made available an Italian cookbook classic to the English-speaking world for the first time, and I think it was Phaidon Press' first foray into cookbook publishing.
250g caster sugar
250g raspberries (I used frozen)
750ml double cream
This recipe begins by making a sabayon. Whisk the eggs with the sugar in a heatproof bowl set over a pan of barely simmering water until thickened. The eggs will turn the colour of straw during the process and the mixture will become aerated. Then remove from the heat and continue whisking the mixture until it is completely cool. This step will take about 20-30 minutes, at least.
The sabayon once it is taken off the heat
My arms turned red and felt swollen at the end of this step. Although maybe they were red from gardening yesterday. But they definitely felt swollen. It's a lot of whisking.
I managed to unintentionally listen to most of News Radio's 'Weekend Halftime' (their sports report) this morning while whisking. If you've got the radio on in the kitchen while doing this step, make sure it's on a station you enjoy or a programme you actually want to hear. You are not going to move from the stove.
Mash the raspberries (I left some whole) in a shallow dish. Stiffly whip the cream and stir in the egg mixture and mashed raspberries. (I didn't whip the cream, as the double cream I purchased contained no gelatine).
Line a rectangular loaf tin with cling film, pour in the mixture and smooth the surface. Put in the freezer overnight or for at least 4 hours. To serve, turn out and remove the cling film.
This was the first time I've made a semi-freddo and it was delicious. Creamy but not overly sweet with the tang of raspberries, it was the perfect end to a meal. I'm definitely going to make this again and I've been inspired to try the over semi-freddo recipes in the The Silver Spoon