How to win friends and influence people
Aug. 31st, 2013 11:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
superbadgirlIt was a long week. On the positive side, it's over and I am now back in the land of excellent water pressure and microwaves that have enough power to pop a bag of corn. Huzzah!
Anyway, I feel like I earned the right to eat this for dessert (last night, because I thought I posted this then):
And I dedicate this post to dragonfly and her ice cream maker. I might not have the contraption to make bona fide ice cream, I can still whip up a delicious semifreddo! Mmmm, lemony good. I only wish I'd had some fresh blueberries on top.
2 cups heavy whipping cream, chilled
1 1/4 cups sugar
7 large egg yolks
1/2 cup fresh lemon juice
1 TB and 2 tsp lemon zest
1/4 tsp salt
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving enough to serve as a cover. I criss-crossed the width and length of the pan. Set aside.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F (to kill bacteria) - this can take 4-8 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume.
While that mixture cools more, beat whipping cream with an electric mixer in large, chilled bowl until soft peaks form. Do not overbeat.
Fold in chilled whipped cream gently until just blended. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly to bring air bubble sup. Fold plastic wrap overhang over top to cover. Freeze until firm, at least 8 hours or overnight.
When you want to serve:
Unfold plastic wrap and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.
Or do like I did. Leave it in the loaf pan and scoop it like "real" ice cream. :)
Yum! I actually made this a couple of weeks ago for a company BBQ lunch, so it does keep well as long as your freezer doesn't run hot and cold (mine's kind of a pain) and you have an airtight container to transfer the yummy deliciousness to.
Anyway, I feel like I earned the right to eat this for dessert (last night, because I thought I posted this then):
And I dedicate this post to dragonfly and her ice cream maker. I might not have the contraption to make bona fide ice cream, I can still whip up a delicious semifreddo! Mmmm, lemony good. I only wish I'd had some fresh blueberries on top.
2 cups heavy whipping cream, chilled
1 1/4 cups sugar
7 large egg yolks
1/2 cup fresh lemon juice
1 TB and 2 tsp lemon zest
1/4 tsp salt
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving enough to serve as a cover. I criss-crossed the width and length of the pan. Set aside.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F (to kill bacteria) - this can take 4-8 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume.
While that mixture cools more, beat whipping cream with an electric mixer in large, chilled bowl until soft peaks form. Do not overbeat.
Fold in chilled whipped cream gently until just blended. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly to bring air bubble sup. Fold plastic wrap overhang over top to cover. Freeze until firm, at least 8 hours or overnight.
When you want to serve:
Unfold plastic wrap and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.
Or do like I did. Leave it in the loaf pan and scoop it like "real" ice cream. :)
Yum! I actually made this a couple of weeks ago for a company BBQ lunch, so it does keep well as long as your freezer doesn't run hot and cold (mine's kind of a pain) and you have an airtight container to transfer the yummy deliciousness to.
