Pomegranate Semifreddo

An Italian dessert featuring pomegranate for a festive winter color and flavor!

Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.com

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.”

Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.com

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.)

Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.com

Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.comHere 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!
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Pomegranate Semifreddo

Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.com

An Italian dessert featuring pomegranate for a festive winter color and flavor!

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 10 servings 1x

Ingredients

Scale
  • 4 pasteurized raw eggs
  • 1/2 cup sugar
  • 1/3 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

  1. Separate the egg whites from yolks. Place whites in large mixing bowl and yolks in separate bowl.
  2. Whip the egg whites together and slowly add 1/4 cup sugar while whipping. Whip until stiff peaks form. Slowly whip in pomegranate juice and lime juice. Set aside
  3. In bowl with egg yolks, add remaining 1/4 cup sugar, milk and pinch of salt. Whisk together well.
  4. Fold egg whites mixture into egg yolk/milk mixture.
  5. Line 8 x 4-inch loaf pan with plastic wrap (with enough to hang over sides of pan.) Slowly pour mixture into pan.
  6. Freeze for 4 – 5 hours.
  7. Before serving, soften in refrigerator for 10-15 minutes.
  8. 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.”

Pomegranate Semifreddo - An Italian dessert featuring pomegranate for a festive winter color and flavor! Recipe on TeaspoonofSpice.com

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