WEEK 40: YOUR BEST ITALIAN DESSERT
Saffron Semifreddo with Cherry-Cardamom
Syrup and Salted Honey Hazelnuts
Photography by Sarah Shatz
BY BRENNA | SERVES 6
A&M: Brenna knows her way around a pastry kitchen. “This recipe,” she wrote, “was inspired by my final project in culinary school, placing saffron in dessert and letting it shine by sweet deliverance.” While this isn’t the quickest recipe, no one part is difficult and every little step contributes exponentially to its flavor. You’ll love the semifreddo alone, but the cardamom-infused cherries toss in bursts of acidity and the salted nuts add woodsiness and crunch. Don’t change a thing about the recipe, except maybe to double it.
SAFFRON SEMIFREDDO
5 egg yolks
½ cup sugar
¼ teaspoon saffron threads
1 tablespoon sweet vermouth
1 cup heavy cream
CHERRY-CARDAMOM SYRUP AND SALTED HONEY HAZELNUTS
½ cup dried, unsweetened cherries
¼ cup sugar
1 teaspoon ground cardamom, toasted
½ cup dry white wine
¼ cup fresh lemon juice
½ cup hazelnuts
1 teaspoon extra virgin olive oil
1 teaspoon sea salt
2 teaspoons honey
- Prepare a small saucepan of boiling water or a double boiler and bring the water to a gentle simmer. Have ready an ice water bath big enough for the base of the double boiler or mixing bowl.
- In a medium mixing bowl or the pan of the double boiler, combine the egg yolks, sugar, and saffron threads. Place the bowl over the gently simmering water and whisk constantly until the mixture is thick and doubled, 5 to 6 minutes.
- Remove the bowl from the heat and place it in the ice water bath, continuing to stir to bring down the temperature. (If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.)
- In the bowl of an electric mixer and using the paddle attachment, whip the egg yolk mixture with the sweet vermouth until it becomes thick and pale in color, 4 to 5 minutes.
- As the mixer is going, whip the heavy cream in a separate bowl until soft peaks form (this can also be done ahead of time).
- With a spatula, add a third of the whipped cream to the egg mixture and stir together gently to lift the base. Fold the remaining whipped cream into the egg mixture. When this is done, you can spoon the mixture into 6 individual ramekins or leave it in the mixing bowl. Cover the ramekins or bowl with plastic wrap and freeze until firm, at least 6 hours.
- For the cherry-cardamom syrup: Combine the cherries, sugar, cardamom, wine, lemon juice, and ¼ cup water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until the mixture has reduced by half and coats the back of a spoon. Set the syrup aside to cool.
- For the salted honey hazelnuts: Heat the oven to 350°F.
- Place the hazelnuts in a small mixing bowl and toss with the olive oil and sea salt. Add the honey and toss once more to coat.
- Transfer the nuts to a baking sheet lined with parchment paper and toast, stirring at least once, until the nuts are golden, about 10 minutes. Remove from the oven, let cool completely, and roughly chop.
- To serve, run a butter knife under hot water and cut around the edge of the ramekin to invert the semifreddo onto individual plates. Or, if you prefer, use a hot spoon to scoop the semifreddo from the mixing bowl. Serve with the Cherry-Cardamom Syrup and Salted Honey Hazelnuts.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
Brenna said: “My favorite part about making this is that you can make the semifreddo (the diligent part) first and simply finish the other two components while the custard freezes. I prefer to serve mine scooped straight from the bowl for a rustic presentation. A bonus to this recipe is you can use the leftover egg whites for macaroons or for making an omelet for lunch.”
amanda: “Another great thing about this semifreddo is that if you leave it out to soften a little bit before serving, and then forget about it until it’s almost room temperature, like I did to night, it’s still terrific. It becomes mousselike and very delicate. I’d happily serve it either way.”
ABOUT THE COOK
Brenna is a private chef based in Reno, Nevada.
Her favorite entertaining tip: “The invitation seems to be an overlooked detail for simple get-togethers. Nothing says “Come eat at my home” like the personal touch of the host’s penmanship on an envelope, or delivery by mail. Did I mention how much fun selecting or creating your own invitations can be?”
Here’s her blog: Honey + Fig (www.honeyandfig.com).
WHAT THE COMMUNITY SAID
cheese1227: “I made this for Easter dinner dessert. It was fabulous for me because I could make all of the different bits of this recipe on Saturday and just assemble it once we’d digested our lamb a bit on Sunday afternoon. Rave reviews from everyone at the table (it was an 18–0 vote, with one abstention for health reasons), even the three-year-old who passed up the sugar cookies in favor of the the ‘yellow ice cream’! The flavors in this combination are exceptional.”