| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ckright2 |
1 |
servings |
INGREDIENTS
| 2 3/4 |
c |
Heavy cream |
| 8 |
|
Egg yolks |
| 2/3 |
c |
Sugar |
| 1/4 |
c |
Minced crystallized ginger |
| 1/3 |
c |
Coarsely-chopped dried figs |
| 1/3 |
c |
Coarsely-chopped dried cranberries |
|
|
(or 1/3 cup coarsely-chopped dried cherrie |
| 2 |
tb |
Grated orange zest |
|
|
=== GARNISH === |
|
|
Mint sprigs |
|
|
Fresh blackberry puree |
|
|
Biscotti |
INSTRUCTIONS
Beat the cream until stiff and set aside. In a separate bowl, beat the egg
yolks until light. Gradually beat the sugar into the yolks and continue
beating for several minutes until light and fluffy. Gently fold the egg and
cream mixtures together. Fold in the ginger, figs, cranberries and zest.
Line a 2-quart terrine with plastic wrap and fill with the mixture. Cover
the top with plastic wrap and freeze for at least 6 hours or overnight. To
serve, unmold the semifreddo, cut it into slices, and surround each serving
with fresh blackberry puree, mint sprigs and a few biscotti. This recipe
yields one 2-quart terrine.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9656 broadcast 08-06-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-02-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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