Blackberry Semifreddi With Walnut Meringue
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Make meringue: Preheat oven to 200°F
2
Beat egg white with a pinch of salt in a small deep bowl with an electric mixer at medium speed until it holds soft peaks
3
Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, 3 to 5 minutes
4
Fold walnuts into meringue, then spread into a 9- by 6-inch rectangle (1/4 inch thick) on a parchment-lined baking sheet
5
Bake meringue in middle of oven until crisp, about 1 hour
6
Slide meringue (on parchment) onto a rack and cool completely
7
Peel off paper and break meringue into 1/2-inch pieces
8
Preheat oven to 200°F
9
Beat egg white with a pinch of salt in a small deep bowl with an electric mixer at medium speed until it holds soft peaks
10
Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, 3 to 5 minutes
11
Fold walnuts into meringue, then spread into a 9- by 6-inch rectangle (1/4 inch thick) on a parchment-lined baking sheet
12
Bake meringue in middle of oven until crisp, about 1 hour
13
Slide meringue (on parchment) onto a rack and cool completely
14
Peel off paper and break meringue into 1/2-inch pieces
15
Make sauce and semifreddo: Line bottom of molds with rounds of wax paper or parchment
16
Cut 10 (10-inch-long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around insides of molds
17
Put lined molds in a baking pan (for transferring to freezer)
18
Purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds
19
Divide purée evenly between 2 bowls
20
Stir 2 tablespoons sugar and 1 teaspoon lemon juice into 1 bowl (for sauce) and chill, covered
21
Stir remaining 2 teaspoons lemon juice into other bowl (for semifreddo)
22
Beat eggs with a pinch of salt and remaining 1/3 cup sugar in a metal bowl with a handheld mixer at medium-high speed until doubled in volume, about 5 minutes
23
Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160°F on thermometer, 6 to 8 minutes
24
Remove bowl from heat and chill mixture until cool, about 10 minutes
25
Fold in blackberry purée (reserved for semifreddo) gently but thoroughly
26
Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into blackberry mixture, then fold in walnut meringue pieces
27
Spoon into molds, smoothing tops if necessary, and cover with plastic wrap
28
Freeze semifreddi until firm, at least 2 hours
29
Line bottom of molds with rounds of wax paper or parchment
30
Cut 10 (10-inch-long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around insides of molds
31
Put lined molds in a baking pan (for transferring to freezer)
32
Purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds
33
Divide purée evenly between 2 bowls
34
Stir 2 tablespoons sugar and 1 teaspoon lemon juice into 1 bowl (for sauce) and chill, covered
35
Stir remaining 2 teaspoons lemon juice into other bowl (for semifreddo)
36
Beat eggs with a pinch of salt and remaining 1/3 cup sugar in a metal bowl with a handheld mixer at medium-high speed until doubled in volume, about 5 minutes
37
Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160°F on thermometer, 6 to 8 minutes
38
Remove bowl from heat and chill mixture until cool, about 10 minutes
39
Fold in blackberry purée (reserved for semifreddo) gently but thoroughly
40
Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into blackberry mixture, then fold in walnut meringue pieces
41
Spoon into molds, smoothing tops if necessary, and cover with plastic wrap
42
Freeze semifreddi until firm, at least 2 hours
43
To serve, dip each mold in a bowl of hot water 3 seconds, then wipe dry and invert onto chilled dessert plates, using paper to help pull each semifreddo from mold
44
Remove paper and let desserts stand at room temperature 10 minutes to soften
45
Serve with blackberry sauce
46
To serve, dip each mold in a bowl of hot water 3 seconds, then wipe dry and invert onto chilled dessert plates, using paper to help pull each semifreddo from mold
47
Remove paper and let desserts stand at room temperature 10 minutes to soften
48
Serve with blackberry sauce
49
*Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901)
50
*Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901)