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Thursday, February 10, 2011

Strawberry Semi Freddo with Orange Sauce

                 What is a Semi Freddo?  My simple explanation is that it is like a mousse ice cream but without any gelatine added. Ophelia


                                      Orange zest from an Orange
                90 gm            Castor Sugar

                                      Juice from 1 orange   ] total juice of both
                                      Juice from 1 lemon     ] should be 150 ml


                  75 ml           Water
                    1 Tabsp    Grand Marnier/Cointreau/Brandy, opt


                    5 B             Egg Yolks
                    5 Tabsp    Castor Sugar
               225 gm           Mascarpone Cheese
                   5 Tabsp      Orange juice
                   5 Tabsp      Grand Marnier/Controal/Brandy, opt

                225 gm           Nectarines/Strawberry
                    4 Tabsp     Orange Juice
                    2 Tabsp      Castor Sugar


                300 ml             Whipping Cream [eg Anchor Whipping Cream, Emborg, Shani]
                  1/4 teasp      Butta Vanilla 

               Garnish with mint leaves & some extra nectarines/strawberry

  1.  In a small saucepan combine the orange zest & 90 gm of castor sugar & caramalize over medium fire, stir till it is lightly brown then add in the 150 ml combination of Orange & Lemon juice & water & simmer till this syrup reduces to half its original quantity.  Remove from fire then add in the brandy stir same & pour into a bowl ("syrup").  [This step is often referred to as "reduction" when you want to reduce the quantity of the liquid by evaporation which then results in an intense flavour].
  2. Place the egg yolks on a double boiler on medium heat [this is referred to as "bain marie"] & keep on whisking with a whisk & adding the 5 Tabsp Sugar gradually till it is light, fluffy & lemony in colour.  Then remove it from the fire & pour the mixture into a mixing bowl & whisk on a Kenwood machine with a whisk till ribbon stage i.e. when you lift the whisk, the batter will dribble like a ribbon.  Allow mixture to cool.
  3. In another bowl, combine the Mascarpone Cheese, stir it gently manually with a spatula & slowing adding the 5 Tabsp of Grand Marnier/Cointreau/Brandy & 5 Tabsp fresh Orange Juice & stor gently till it is smooth.  Then fold this mixture gently manually into the Egg Yolk mixture "This is the Semi Freddo mixture"].  Leave aside.
  4. Put 2/3 of the Strawberry/Nectarines into a bowl.  Add in 4 Tabsp Orange juice & 2 Tabsp Castor Sugar & mash the fruit gently with a fork.  Fold this mashed mixture into the Semi Freddo mixture i.e. Step 3 above.
  5. Put the 300 ml Whipping Cream in a bowl & whisk on the Kenwood machine until cream is 3/4 stiff probably 3 - 5 minutes ["soft peak"] to know is lift the whisk and if the tip of the whipping cream is bent/curled, it is soft peak, [be careful do not overwhip, otherwise it will be too stiff], add in the Butta Vanilla & fold it gently manually.
  6. Add 6 Tabsp of the syrup i.e. No.1 to the remaining 1/3 Strawberry/Nectarines & mix it then spoon some of this onto cocotail glasses.  Then top it with the Semi Freddo Mixture, cover the top of the glassed with a piece of foil & then freeze it overnight.
  7. To serve, garnish with extra sliced strawberry/nectarines & mint leaves.

                 (a)  You can prepare Step 1 ie the Syrup a day earlier, cool it completely, cover it then
                        refrigerate same.

                 (b)  Next day do Steps 2 - 6 & freeze overnight.

                  (c)  Next day take it out from the freezer & put in the chiller & let it "thaw" in the chiller for 2
                         - 3 hours then when anyone want to eat just take one out and if it has not thawed
                         properly; just thaw it outside for 10 - 15 minutes, it should have a moussy texture.

                  (d)  I usually like to put it in timbles, cover it with a foil or put them in little tupperware
                        and I love using Nectarines as the aroma from same is Truly unbeatable!!!

                   (e) When a recipe calls for Oranges and you add some orange liqueur like Grand Marnier or
                         Cointreau, it takes your dessert up another notch.

                   (f)  A double boiler is usually two small pots inserted together.  The bottom pot should
                         contain the water and the top pot is whatever you are doing. Just like how our grannies
                         make Seri Kaya.

                                 Till my next post, xoxo, Ophelia

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