Monday, April 29, 2013


This last week I planned a baby shower for my dear friend ALB. It turned out nicely! The menu was well-received: curried chicken salad, a nice green salad with dried fruits and nuts, fruit salad, and rolls. For dessert I made a layered semifreddo dish that I sort of made up out of various epicurious recipes. I based my white, pink, and yellow semifreddo terrine off of recipes for marshmallow semifreddo, raspberry semifreddo (converted to strawberry), and meyer lemon semifreddo. Each recipe makes a loaf pan's worth, so I just made the recipes one at a time and layered them among three loaf pans total. It is important to let each layer freeze thoroughly before trying to add the next.

I'll post the recipes to the marshmallow and meyer lemon layers (I simplified both considerably), because I was satisfied with those. The strawberry layer turned out a wee bit icy (which some people claimed to like!), no doubt because I messed with it after it was "done" because it wasn't pink enough. So I kept adding more strawberry product until I liked the color.

Also of note: first, meyer lemons were cheaper at Wegmans than regular lemons, and I am glad, because I really think they do have a lovely flavor. Second, I had planned to put toasted sliced almonds at the bottom of the pans, but then I burnt my almonds. Arrgh. I still think that would be a good textural and flavor touch. The idea comes from the meyer lemon recipe, but I think it would be nice snug against a marshmallow layer.

To slice the semifreddos, turn them out of their pans and use a large knife dipped in hot water to cut 1 inch slices. Work fast! I served mine with sugared strawberries.

Marshmallow Semifreddo

2 c chilled heavy whipping cream
14 oz marshmallow creme

With electric mixer, beat cream to soft peaks-- not past. Beat in marshmallow creme. This will require a lot of beating, so be sure to not beat it too much at first. It might never feel fully incorporated. Fine. Do not create marshmallow-flecked butter. Line a loaf pan with plastic wrap (leaving a generous overhang) or use a spring-form pan. Spread in pan and freeze till firm, at least 4 hours but up to 1 day.

Meyer Lemon Semifreddo

1 3/4 c chilled heavy whipping cream
1 1/4 c sugar
7 large egg yolks
1/2 c fresh Meyer lemon juice or regular lemon juice
1 T plus 2 t finely grated Meyer lemon peel or regular lemon peel
1/4 t salt

With electric mixer, beat cream to soft peaks. Refrigerate.

Whisk 1 1/4 c sugar, yolks, juice, zest, and salt in large metal bowl. Set bowl over large saucepan of simmering water. Whisk continuously until thick and fluffy, about 4 minutes. Remove bowl from over simmering water. Beat with mixer till thick, cool, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer to loaf pan lined with plastic wrap (with a generous overhang). Tap lightly to remove air pockets. Cover and freeze until firm, 8 hours or overnight.


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