Subj : BH&G 3636
To   : All
From : Dave Drum
Date : Mon Aug 16 2021 05:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coffee-Raspberry Zabaglione Semifreddo
 Categories: Puddings, Citrus, Fruits, Dairy, Cookies
      Yield: 16 Servings
 
      1 c  Sugar
      1 c  Water
      2 tb Lemon juice
      3 c  Fresh raspberries
      2 tb Orange juice
      1    Recipe Classic Zabaglione
      1 c  Whipping cream
      2 ts Instant espresso coffee
           - powder
           +=OR=+
      1 tb Kahlua or other coffee
           - liqueur
  1 1/3 c  Coarse crushed amaretti or
           - amarettini
      1 tb Miniature semisweet
           - chocolate pieces or shaved
           - bittersweet chocolate(opt)
 
  For raspberry sorbet, in a medium saucepan combine sugar
  and the water; heat and stir over medium heat just until
  simmering, stirring to dissolve sugar. Remove from heat;
  stir in lemon juice. Transfer to a medium bowl; cover and
  chill completely.
  
  Place raspberries and orange juice in a food processor.
  Cover and process until smooth. Press mixture through a
  fine-mesh sieve; discard seeds. Stir raspberry puree into
  chilled lemon juice mixture.
  
  Pour raspberry mixture into a 2-quart square baking dish.
  Cover; freeze about 4 hours or until firm. Break up
  mixture with a fork; place in a food processor, half at a
  time if necessary. Cover and process for 30 to 60 seconds
  or until smooth. Spoon back into the same dish. Cover and
  freeze for 6 to 8 hours or until firm.
  
  For zabaglione fillings, divide Classic Zabaglione in
  half; chill one half until needed in Step 7. In a small
  bowl beat 1/2 cup of the whipping cream with an electric
  mixer on medium to high speed until soft peaks form (tips
  curl). Fold whipped cream into the remaining half of the
  Classic Zabaglione until combined. Fold in espresso
  powder (powder will not totally dissolve)
  
  Line a 9" springform pan with waxed paper or plastic
  wrap; sprinkle evenly with 1/3 cup of the crushed
  amaretti. Spoon the coffee-zabaglione mixture into the
  prepared pan, evenly smoothing the top. Sprinkle with
  another 1/3 cup of the amaretti. Cover and freeze for 1
  hour.
  
  Using a spoon, break up raspberry sorbet and place in
  food processor, half at a time if necessary. Cover and
  process until smooth. Spoon sorbet over the
  coffee-zabaglione layer, evenly smoothing the top.
  Sprinkle with another 1/3 cup of the amaretti. Cover and
  freeze for 1 hour.
  
  In a small bowl beat the remaining 1/2 cup whipping cream
  until soft peaks form (tips curl); fold into the chilled
  reserved zabaglione. Spoon over the raspberry sorbet
  layer, evenly smoothing the top. Sprinkle with the
  remaining 1/3 cup amaretti. If desired, sprinkle with
  chocolate pieces. Cover and freeze for 24 hours.
  
  Remove sides of pan; carefully remove waxed paper or
  plastic wrap. Place semifreddo on a chilled serving
  platter. Let stand at room temperature for 10 minutes
  before slicing and serving.
  
  Makes: 16 servings
  
  Better Homes & Gardens | August 2017
  
  MM Format by Dave Drum - 05 August 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Turn the world on its side and everything loose will land in Los Angeles
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.