Red (Strawberry and Raspberry) Semifreddo |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From the Family Circle Cookbook, an Italian dish in origin. Gobbled up by everyone! I made it a little different then written, by getting frozen bags of fruit not in syrup and making up the difference with stawberry and raspberry jam, maybe 1 to 2 tablespoons each. I was told I should continue making it this way. Ingredients:
1 (10 ounce) package frozen strawberries in light syrup |
1 (10 ounce) package frozen raspberries in light syrup |
1 teaspoon vanilla |
1 cup heavy cream |
2 tablespoons honey |
Directions:
1. Pour strawberries with their syrup (or jam) into food processor or blender. Whirl until smooth puree and transfer to a large bowl.
2. Add raspberries with their syrup (or jam) into food processor or blender. Whirl until smooth. Push raspberry puree through fine-meshed sieve into strawberry mixture; discard seeds. (I didn't do this and nobody noticed- saved a good deal of time!) Add vanilla.
3. Beat cream in medium-size bowl until foamy. Gradually beat in honey until soft peaks form. Gently fold into fruit mixture.
4. Pour into eight unlined 4 ounce or four unlined 8 ounce ramekins.
5. Cover with plastic wrap and freeze at least 2 hours for small ramekins and 4 hours for large ramekins.
6. Remove from freezer 15 minutes before serving or until softened.
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