It’s a gorgeous day here in Brooklyn, NY! The sun is shining, the birds are singing, the crackheads are sunning themselves on the corner while waiting for their dealers. What recipe could I give you to make this day any more fabulous? Hmmm, WWFSMD?
Over the weekend the Almighty FSM guided my hand in using the remote to click over to the Food Network. There, I saw the recipe I’m about to share with you. All Hail His Saucy Magnificence!
Joking aside, I’m really excited to try this recipe(because my life is that boring). The dish is a dessert: Lemon Semifreddo with Orange and Mango Salad. What is a semifreddo? Shut the hell up for a second and I’ll tell you. Semifreddo is Italian for “half cold”. In Spanish it’s called semifrío.
* 1/2 cup sliced almonds, toasted
* 2 cups heavy cream
* 1 1/4 cups sugar, plus 1 tablespoon
* 8 egg yolks
* 1/2 cup lemon juice
* 3 lemons, zest finely grated
* Pinch salt
* 3 oranges, supremed, plus the juice
* 1 mango, cut into small cubes
* 10 mint leaves, cut into chiffonade
Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer (this will eventually become the top, so make it look pretty!). Reserve.
Whip the cream with a whisk or an electric beater until it forms medium peaks. Refrigerate until ready to serve.
Bring a saucepan with about 1-inch of water to a boil, over low heat. In the metal bowl of a stand mixer, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan, and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes. For an insurance policy you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Put the mixer bowl on the mixer and beat with the whisk attachment until the mixture has doubled in volume and the bottom of the bowl is cool when touched.
Fold in the reserved whipped cream in increments. Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or up to a couple of days in advance.
Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving.
Remove the loaf pan from the freezer and open the plastic. Turn the semifreddo out of the loaf pan to a serving platter and remove the plastic. With hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.
Ok, a few side notes. I don’t have a stand mixer, so I’m going to try to do all this with my hand mixer. I’m going to use the whisk attachment I have for that. I also have a metal bowl I can use. If you don’t have metal bowls, I strongly suggest you get at least one good-sized one. They do come in handy. I suppose you could just whisk everything by hand, but you’d get pretty tired after a few minutes. This is the hand mixer I have. I got it as a gift. You can get a decent one for under $20.
A few definitions and explanations:
– If you think to supreme an orange means to sing “Baby Love” to it, please watch this video.
– Click this pic if you looked at the word chiffonade for more than a second.
– Macerate = marinate but for sweet things as opposed to savory.
I know this seems a little hard(HA!) but I think it’s going to be fast and easy(HA again!). This is a recipe that’s used in restaurants, man. When you serve this to guests they’re going to be blown away by your kitchen skills. Enjoy, biznotchezz!