Mascarpone Semifreddo

0
Average: 0 (0 votes)
(0 votes)
Mascarpone Semifreddo
share Share
print
bookmark_border Copy URL
Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 5 h. 40 min.
Ready in

Ingredients

for
1
For the semifreddo
150 grams Turkish honey
150 grams unsalted Pistachio
5 egg yolks
100 grams sugar
1 tablespoon Vanilla sugar
400 grams Mascarpone
2 egg whites
1 tablespoon lemon juice
250 milliliters Whipped cream
For garnishing
2 pink Cotton candy
Rose syrup (for drizzling)
How healthy are the main ingredients?
MascarponeWhipped creamhoneyPistachiosugar

Preparation steps

1.

Line the loaf pan with plastic wrap. Coarsely chop the Turkish honey and pistachios. 

2.

Whisk the egg yolks, sugar and vanilla sugar in a heatproof bowl over a saucepan of simmering water until light and creamy. Remove from the heat and cool over a bowl of ice water. Gradually mix in mascarpone. Whip the egg whites and lemon juice until stiff and fold in the chopped Turkish honey and pistachios. Whip the heavy cream until stiff and gently fold into the yolk mixture. Lastly, fold in the egg white mixture and pour into the prepared loaf pan. Freeze for at least 5 hours. About 5 minutes before serving remove from the freezer and lift out of the loaf pan and place on a serving platter. 

3.

Garnish with pink cotton candy, drizzle with a bit of rose syrup, slice and serve.