Today's recipe shows the lack of patience and what not to do when making frozen deserts. It also shows that we are not always perfect cooks in the kitchen and not everything turns out the way we hope it would turn up.
I know my Semifreddo looks a little flat and runny , its not supposed to look like that . This is the result of a very impatient me. You see, I meant to serve it for dinner, our dinner time is around 7 pm , and I made this some where around 3, which means I had it in the freezer for just 3 hours, where as it has to be in the freezer for at least 6 hours. So lesson learnt : dont go opening the freezer to check if its frozen and to make frozen deserts earlier so it sets by the time you serve.
As you know its mango season , so someone is always sending mangoes as a present to my parents. I have already experimented making a tart out of it, so wondered whether to make a frozen desert. I have made sorbet with mangoes once so I kept wondering what to do with it. I was in no mood to make ice cream , dont want to spend the day mixing it every now and then. Then I remembered there was a desert called a Semifreddo. I found this very informative video on basic recipe for making semifreddo. Its probably not a good idea to give this to younger kids as the eggs are lightly cooked ( unless you are very sure where your eggs come from and are organic and all).
I served this drizzled with lime syrup which really gave it a lovely taste. I am making too many desserts these days
Recipe : Mango Semifreddo with lime syrup recipe adapted from www.finecooking.com
1 1/2 cups whipping cream
For the Zabaglione : 5 egg yolks
1/3 cup sugar
1 cup mango puree ( make sure you strain the mixture through a sieve after pureeing it)
Meringue: 2 egg whites
1/3 cup sugar
Lime Syrup : juice of 1 lime
grated zest of 1 lime
1/2 cup sugar
1/2 cup water
First whip the cream till stiff peaks. Set a side in the fridge till you get everything else ready.
Bring a pan , filled with 2 inches water to boil then bring the heat down to a simmer. Place your egg yolks in a heat proof bowl along with 1/3 cup sugar , place the bowl on top of the pan on the stove making sure the bottom of the bowl doesnt touch the water.
Using an electric hand beater beat the yolk sugar mixture till its creamy and pale. Takes about 10- 15 minutes. Stir in mango puree .Remove and set aside, but dont switch off the pan of water yet.
In another clean , completely dry heat proof bowl , add the egg whites and 1/3 cup sugar. Place this on the pan of water on stove and beat the egg whites with the hand held beater till the mixture is stiff, with soft peaks. Remove from over the simmering water.
Now to make the Semi freddo, fold the egg whites into the mango- egg zabaglione mixture . Fold gently with a spatula making sure its well mixed. Then fold in the whipped cream.
Line a regular size metal loaf tin with cling film, the cling film should have over lapping flaps outside the tin .
Pour the mixture into the loaf tin, fold the over lapping clingfilm over the top and carefully place in the freezer.
Freeze for 6 hours. ( Yes I learned the hard way its important to keep in the freezer for 6 hours and no less than that. )
While the semi freddo freezers , make the lime syrup. In a small saucepan add sugar , lime juice, grated rind and water. Bring to a boil and simmer till the mixture thickens and reduces . Let it cool, if it gets too thick add a little extra water and warm it . Store in the fridge till needed.
To serve, open the top flaps of the cling film , invert the semifreddo onto a serving plate and remove the tin. Carefully remove the clingfilm and cut into thick slices. Serve drizzles with the lime syrup. ( you can serve it as it is).
If you want to learn more of the method click here to watch the video to make Semifreddo.