Pomegranate Semifreddo
An Italian dessert featuring pomegranate for a festive winter color and flavor!
This month's Recipe ReDux theme is:
Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’
So, I cheated a bit and used a magazine.
I won a subscription to the gorgeous Donna Hay magazine last year thanks to a raffle donated by a2 Milk at a Food and Culinary Professionals reception.
If you aren't familiar with Donna Hay, she's the Australian equivalent to Martha Stewart (even better IMHO) and first credited with food photography going with a cleaner, more simple, white on white style in recent years.
On page 102 of last year's December/January issue there was this gorgeous photo of a Raspberry Cream Semifreddo along with the copy: "The classic pairing of sweet raspberries and cream in this icy dessert is the perfect way to cool down on a hot Christmas day."
Oh the irony, living here in the Northeast, of having a hot Christmas day (though last year it was in 60s.)
I've never made semifreddo before - which is Italian for "half-cold" and is typically a softened version of ice cream made with cream, eggs and sugar, frozen in a rectangle mold and served sliced. So, I pulled out the Italian version of the Betty Crocker cookbook - The Silver Spoon - and lo and behold, several semifreddo recipes appeared on page 1102 (so I'm back to following the theme rules after all.)
Here are the tweaks I made in my semifreddo version:
- Used whole milk instead of heavy cream
- Used 4 eggs instead of 8 yolks
- Used pasteurized eggs (to skip the heating step to get the raw eggs to a safe temperature)
- Used pomegranate juice and arils in place of raspberries - tis the season!
Pomegranate Semifreddo
- Yield: 10 servings 1x
Description
An Italian dessert featuring pomegranate for a festive winter color and flavor!
Ingredients
- 4 pasteurized raw eggs
- ½ cup sugar
- ⅓ cup pomegranate juice
- 2 tablespoons lime juice
- 2 cups whole milk
- Pinch of salt
- Arils from 1 pomegranate (about 1 cup)
- Fresh mint leaves
Instructions
- Separate the egg whites from yolks. Place whites in large mixing bowl and yolks in separate bowl.
- Whip the egg whites together and slowly add ¼ cup sugar while whipping. Whip until stiff peaks form. Slowly whip in pomegranate juice and lime juice. Set aside
- In bowl with egg yolks, add remaining ¼ cup sugar, milk and pinch of salt. Whisk together well.
- Fold egg whites mixture into egg yolk/milk mixture.
- Line 8 x 4-inch loaf pan with plastic wrap (with enough to hang over sides of pan.) Slowly pour mixture into pan.
- Freeze for 4 - 5 hours.
- Before serving, soften in refrigerator for 10-15 minutes.
- Top with pomegranate arils and fresh mint leaves. Slice and serve immediately.
Truth be told, I tested this recipe three different times. First time, I used too much pomegranate juice so it was an icy mess. The second time, I beat the pomegranate juice with the egg yolks so the color was rather.....greyish-brown.
Third time around, I mixed the juice with the egg whites which turned a prettier light pink hue. But tthe final product was more like a layer of granita on the bottom and ice cream on top. Next time, I think I'll thaw it in the refrigerator for about 10 -15 minutes before serving - after all semifreddo is suppose to be "half cold" not "all cold."
It is so funny to read that you have been inspired by our Summer Christmas (it is meant to be 35C here on Christmas Day - aka 95F!) Big Donna Hay fan here too.
Wow - that is super warm but sounds lovely to me 🙂 Well below Celsius back here in the States!
I have two of Donna Hay's cookbooks and I just love them. I can honestly say I've never had semifreddo but after seeing this recipe I think I need to change that. Just Beautiful!
OHHHH howi love donna hay! it was her books, almost 17 years ago, that legitimately bumped up my love for food styling. such inspiration... and yummy stuff like this recipe. the PERFECT way to use pasteurized eggs AND pomegranate juice! 🙂
Just saw this on insta so I had to come over and take a look at the recipe- sounds and look delicious!
Thanks Jess!
What a gorgeous magazine! And your photos are so pretty they would fit right into the pages. 🙂 I have never made a semifreddo but maybe it's time?!
I think I need to visit you and recreate some fav recipes in your kitchen!
What a gorgeous looking dessert, that would be so stunning on a christmas table. I've never heard of that magazine but now I feel like a subscription. Great post.
It's a beautiful magazine - alas, it is a hefty price since it's shipped from Australia - that's why I was extra excited to with the subscription!
Haha, I can't believe you cheated and used a magazine! Perks of being a founder, lol!! Seriously though, this looks fabulous- absolutely perfect for a hot Fort Lauderdale Christmas!
Never heard of Donna Hay, will be on the look out for her now! Thanks for sharing, love the recipe!
She has amazing style and taste 🙂 Thanks for the comment!
That looks so good!!! I love pomegranates. I can't wait to try this recipe.
Looks delicious! Thanks for the detailed and inspirational post!
this looks way too delicious and tastes delicious as well. Tried it with my husband and turned out to be super delicious. thanks for sharing