| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Taste, Ice cream |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Asti Spumante (sparkling wine) |
| 1/2 |
ts |
Gelatin |
| 3 |
|
Egg yolks |
| 3 1/2 |
tb |
Sugar |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Recipe By : Taste Show # TS4740
In a saucepan over high heat, reduce Asti Spumante to 1/4 cup. Set aside.
Combine gelatin with 2 tablespoons of cold water, set aside to soften.
Create a double boiler by setting a stainless steel bowl on top of a
saucepan half-filled with barely simmering water over low heat. Whisk
together yolks and sugar rapidly for 6 minutes, or until the yolks volume
has doubled and their color has lightened. Whisk gelatin into warm
sparkling wine. Whisk the mixture into the whipped yolks and place in the
refrigerator to cool. In a separate chilled bowl, whip heavy cream to stiff
peaks. When the wine mixture is cool to touch, fold in whipped cream until
smooth and thoroughly combined. Place mixture in a sealed container and
freeze for at least 2 hours before serving.
Serve warmed fruit compote -- apricot, peaches or nectarines -- in pretty
glass dishes. Spoon semifreddo onto fruit. Garnish with mint sprigs and
serve.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
MC-Recipe Digest V1 #614 by Peggy Morgan <75402.3465@compuserve.com> on 97
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