TOASTED ALMOND SEMIFREDDO
This mixture can be made and frozen, up to two days ahead. This recipe is from a Bon Appetite cookbook, it's very good, I haven't yet made my own variation. Semifreddo is an Italian dessert that people there make at home, it's sort of a frozen mousse, and means literally, "half cold".
Provided by Tuck Burnette
Categories Frozen Desserts
Time 40m
Yield 1 13x9 pan, 10 serving(s)
Number Of Ingredients 10
Steps:
- It is easier to use a handheld mixer for this but a sturdy wire whip or ballon whisk can definitely be used with good results. Make sure that if doing so, enough time is allowed for the eggs and sugar to expand voluminously.
- Put the egg yolks into a large glass or metal bowl. Add the sugar, do not ever allow raw egg yolks to sit with sugar on them, without being whisked immediately.
- Stir in the corn syrup, liqueur, and salt. Beat well. Put over a bowl of lightly simmering water.
- Beat for seven or eight minutes, or until light and well increased in volume.
- Remove from heat. Continue beating to room temperature. No longer use the mixer. Fold in the 1/2 cup almonds. Set aside.
- Whip the cold cream with vanilla until rather stiff, but not butter. Fold into the almond mixture until very little, or no white remains.
- Put into a 13x9 inch glass or china baking dish. Freeze at least four hours, covered with plastic film.
- Scoop servings into chilled bowls and top each with some of the remaining almonds and chopped chocolate.
Nutrition Facts : Calories 385.9, Fat 28.2, SaturatedFat 14.2, Cholesterol 175.9, Sodium 88.3, Carbohydrate 32, Fiber 2, Sugar 23, Protein 5.3
MEYER LEMON AND SPANISH ALMOND SEMIFREDDO
Provided by Michael Chiarello : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment cream together the egg yolks and sugar until smooth. Pour the Meyer lemon zest into mixer and mix lightly. Meanwhile grind the almonds in the food processor or multi-food chopper. Pour the almonds into the egg and sugar mixture and mix lightly.
- In a separate bowl, either using the mixer or by hand, whip the cream to stiff peaks. When the cream is fully whipped pour 1/3 of the cream into the egg yolk/sugar mixture and stir in vigorously. Then take the remaining 2/3 of the cream and gently fold into the yolk/sugar/nut mixture.
- Spoon the mixture into individual forms or ramekins and allow to freeze for at least 6 to 8 hours.
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
TOASTED ALMOND
Steps:
- Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw.
ALMOND FRENCH TOAST
This French toast is perfect for Mother's Day! It is a nice twist to the traditional breakfast dish, and makes a nice addition to any brunch. I hope that you enjoy this recipe. Serve with fresh fruit, fruit preserves, or warm maple syrup.
Provided by ISSA
Categories Breakfast and Brunch French Toast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
- In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
- Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
Nutrition Facts : Calories 525.4 calories, Carbohydrate 49.4 g, Cholesterol 111.5 mg, Fat 29.4 g, Fiber 4.6 g, Protein 18.2 g, SaturatedFat 6.7 g, Sodium 674.8 mg, Sugar 5.1 g
HONEY AND ALMOND SEMIFREDDO
An Italian semifreddo is a frozen mousse, lighter than ice cream and made without churning. You can vary it according to season, incorporating flavors from raspberry to pear to chestnut. We like to make it with chopped toasted almonds and Marshall's Farm wildflower honey, collected from hives in one of our vineyards. The result tastes like frozen nougat. Serve with a thin, crisp cookie.
Yield serves 8
Number Of Ingredients 6
Steps:
- Combine the egg yolks, sherry, honey, and 1 tablespoon of the sugar in the top of a double boiler or in a large stainless steel bowl. Set over the bottom of the double boiler filled with a few inches of boiling water, making sure the bottom of the bowl does not touch the boiling water. With a whisk or handheld electric beaters, whisk the mixture over medium-high heat until it is pale, thick, and frothy, about 5 minutes; the mixture should form a ribbon when you lift the whisk. Remove from the heat and chill in an ice bath.
- In a large bowl, whisk the heavy cream to soft peaks.
- In another bowl, whisk the egg whites to soft peaks. Add the remaining 1 tablespoon sugar gradually and whisk to stiff peaks.
- Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites and 1/2 cup of the almonds. Divide the mixture among eight 8-ounce coffee cups. Tap the cups on a work surface to settle the mixture, then smooth the tops with the back of a spoon. Sprinkle with the remaining chopped almonds. Freeze until firm, about 2 hours. Take out of the freezer 5 minutes before serving to soften slightly.
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ALMOND SEMIFREDDO WITH CARAMELIZED APPLES RECIPE
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5/5 Category DessertAuthor Karen DemascoTotal Time 1 hr
- Preheat the oven to 325°. Spray a 9-by-5-inch loaf pan with vegetable oil spray and line it with plastic wrap, allowing at least 3 inches of overhang all around. Spread the almonds in a pie plate and toast for about 7 minutes, until lightly golden. Transfer the almonds to a food processor and let cool. Add the almond paste, 2 tablespoons of the sugar and 1/4 teaspoon of salt and process until the nuts are finely chopped.
- In a small saucepan, combine 1/4 cup plus 2 tablespoons of the sugar with 1/4 cup of water and bring to a boil. Boil over moderate heat until the syrup is slightly thickened but not colored, 4 to 5 minutes.
- In a large bowl, using an electric mixer, beat the whole eggs with the egg yolk at medium-high speed until frothy. Slowly and carefully pour in the hot sugar and beat at high speed until fluffy and cool, about 7 minutes.
- In another large bowl, beat the cream with the vanilla extract until firm. Fold the beaten egg mixture into the cream until no streaks remain. Fold in the almond mixture and scrape into the loaf pan. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.
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- After letting them cool, blend them slightly in the mixer, taking care not to reduce them into too small pieces.
- Put them back in the pan with 100 grams of sugar, light a lively flame, and let it caramelize, mixing with a wooden spoon.
- Put the caramelized almonds on a sheet of parchment paper, trying to separate them from each other and let them cool.
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