Cassata semifreddo ( Casata de semifreddo)

These days before the New Year (and during) Christmas we still have some special recipes (the Christmas season is too short)
Here is the dessert I made for Christmas Eve.
A ricotta and mascarpone cheese semifreddo with dry fruits with dark chocolate glaze.

We had for Christmas orange roasted turkey, salads, and baked salmon in puff pastry (Esperanza eats fish) and this nice dessert.
Super delicious. We were just the four of us, and I missed my mom who was with us last year.
Anyway it was a nice Christmas ..

Source: Delicious.com

Cassata Semifreddo

Ingredients

400 grams ricotta
400 grams mascarpone or cream cheese
finely grated zest of 2 oranges
finaley grated zest of 1 lemon
3 large eggs
250 caster sugar
250 mixed glace or candied fruits chopped plus extra to garnish
125 grams pistachios chopped

Glaze
130 grams dark chocolate chopped
45 grams unsalted butter
2 tablespoons milk
1 tablespoon honey

Method

Line a 20 cm diameter pudding bowl with plastic wrap. Place the ricotta in a bowl and beat with electric beaters until smooth.Beat in the mascarpone or cream cheese and orange and lemon zest until combined.

Place the eggs and the sugar in a heatproof bowl and set over a saucepan of simmering water. Whisk for 8 minutes or until thick, shiny and glossy. Remove from heat and whisk until cooled.
Fold into the ricotta mixture, then fold in the fruit and pistachios .Pour into the lined bowl and place in the freezer for at least 10 hours or until set.

For the glaze combined all ingredients in a saucepan over low heat stirring until melted, then set aside to cool.

Remove semifreddo from freeze 20 minutes before serving to soften slightly. Carefully invert onto a serving plate, gently pulling on plastic wrap to remove semifreddo from the bowl.

When the semifreddo is ready on plate, pour over the chocolate glaze (it should be runny but not warm, letting it drip nicely down the sides. Scatter plate with candied fruit, pistacchios or others to serve.
Print recipe

Tips:

You can divide this semifreddo in two little pudding bowl (I made it)
So we had one for Christmas's Eve and other for the following day.
I pour the chocolate and freeze again to serve later. Was fine.

Postre helado de Navidad (casatta)

Comments

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Double crust chicken pot pie (pastel de pollo con masa hecha en cassa)

One of my favorites comfort food is chicken pot pie , usually I make a big one and other little for Esperanza (only with vegetables) I posted others chicken pies but I love this one. Try this classic recipe with chicken, mixed vegetables and a flaky pie crust. Also is a great way to turn leftover chicken and veggies in a new delicious dish! Adapted from : Sally baking addiction Ingredients Pie crust 2 and 1/2 cups all purpose flour (about 340 grams) 1 teaspoon salt 7 tablespoons unsalted butter chilled and cubed 1/2 cup Ice water (maybe you need a little more water) Note : this recipe had vegetable shortening but wasn't necessary . Usually I use only butter. method Mix the flour and salt together in a large bowl. Add the butter. Using a pastry cutter or yours hands add the butter into the mixture until it resembles coarse meal. Add slowly ice water . 1 tablespoons at a time and stir well. Stop adding water when the dough begins to form large clumps. Transfer th...

Bakewell Tartt aux abricots Bakewell Tart with apricots ( Tarta de damascos o albaricoques)

One of my favorites fruits in summer are apricots. These are really the last apricots of this difficult and hot summer. The apricots season is short and this year we ate a lot of au naturel and only made apricot jam for the winter. And this is the first and only apricot's tart I made this season. This tart can be done with natural or canned apricots. Source : 750 grammes (le magazine) Ingredients 10 to 12 apricots (fresh, or one tin of apricots halves in juice drained) 1 pate sablee (recipe below) 150 grams icing sugar 150 grams butter room temperature 2 eggs 100 grams almonds powder or ground almonds 60 grams all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon almonds extract 20 grams slice slmonds Pate sablee recipe ( from Michel Roux Book) 250 grams plain flour 200 grams butter cut in small pieces and slightly softened 100 grams icing sugar pinch of salt 2 egg yolks Heap the flour on the work surface and make a well. P...

recipe

Search This Blog