Cranberry and cinnamon semifreddo desserts recipes
Ingredients
500g frozen cranberries (see note)
1 cinnamon quill
200g caster sugar
5 egg yolks
300ml milk
1/4 cup (60ml) rum
1 tablespoon brandy
600ml thickened cream, whipped
Silver dragees or cachous, to serve (see note)
Cranberry and cinnamon semifreddo desserts recipes
Method
Step 1
Place cranberries, cinnamon and half the sugar in a pan with 1/4 cup (60ml) water. Cook, covered, over medium-low heat for 10 minutes, stirring occasionally, until berries start to pop and soften. Set aside 1 cup of the mixture, then process the remaining cranberries and juice in a food processor until smooth.
Step 2
Whisk egg yolks in a bowl until pale. Heat milk and remaining sugar in a pan over medium-low heat, stirring to dissolve sugar. Pour hot mixture over the egg yolks, stirring with a wooden spoon, then return mixture to the pan over low heat. Stir for 2-3 minutes until the mixture lightly coats the back of the spoon. Strain into a bowl. Stir in the rum and brandy. Cover with plastic wrap. Chill for 1 hour.
Step 3
Fold whipped cream and cranberry puree into custard mixture. Churn in an ice-cream maker according to maker's instructions. Otherwise, freeze in a plastic container for 2 hours, then remove and process in a food processor. Return to container and refreeze. Repeat 3 times, then freeze until firm. Serve scoops of semifreddo drizzled with reserved berries in syrup, and decorated with dragees.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior designs, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.
This topic brought to you from taste.com
0 comments:
Post a Comment