Yogurt Semifreddo

Yogurt Semifreddo

It is still summer out there. Hot, humid, and beach season. You want something sweet, but you also don't want something heavy. I got the solution for you, Yogurt Semifreddo! Semifreddo is a mixture of a frozen dairy product such as ice cream or gelato, and meringue. I found a great recipe that uses greek yogurt instead of ice cream. Did I mention this recipe is gluten free? Find the recipe here: http://gourmandeinthekitchen.com/2013/honey-yogurt-semifreddo-recipe/#ixzz2eUSkODFS

1. Separate 4 egg whites from 4 whole eggs while the eggs are cold. It is easier to separate yolks from whites when the eggs are cold. Use the yolks for something else. Leave the egg whites out and bring them to room temperature. They whip better warm. 

2. Start getting a pot with about an inch of water to a simmer. Make sure your stand mixer bowl can fit on top of the pot without touching the water. 

3. Line a loaf pan with parchment paper. Make sure there is overhang.

4. Measure out about 140 grams or raspberries. They can be frozen because they will be frozen for the recipes anyways.

5. Measure out 2 cups of greek yogurt. I used non-fat. Squeeze juice from half a lemon and whisk the juice in. I added a little bit of lemon zest for an additional dose of citrus. Don't go crazy with the zest.

6.  Put 4 warm egg whites, 1/4 a teaspoon of cream of tarter, 1/8 a teaspoon of salt, and 150 grams of honey in a stand mixer bowl. Put the bowl on top of the pot with simmering water and whisk for 2-3 minutes.

7. After the egg mixture starts getting foamy, put the bowl in your mixer with the whisk attachment and whip the eggs for 5-7 minutes by which point the meringue will form with stiff peaks. See a pic from my first blog post for how stiff peaks should look like. 

 

8. Mix in a little of the meringue into the yogurt lemon mixture in a large bowl to loosen up the yogurt. Gently fold in the rest of the meringue into the yogurt mixture.

9. Add about a third of the mixture into the loaf pan.

10. Add half the raspberries.

11. Repeat steps 9, 10, then 9 again.

12. Wrap tight with some plastic wrap and put the pan in the freezer for 4 hours or more.

13. When you serve the dish, the recipe recommended having 62 grams of crushed pistachios and 170 grams of fresh raspberries available for garnish. To prepare the semifreddo for serving, simply dip the pan in warm water to help the semifreddo release from the pan. You can pull the semifreddo out of the pan by the parchment paper flaps.

Enjoy!