Sunday, September 30, 2007

Irish Cream Semifreddo

Semifreddo is an Italian style dessert - a frozen mousse-like custard.

Irish Cream Semifreddo (Level 1)

6 egg yolks
1/2 cup sugar substitute (I use Whey Low for ice cream)
1/2 cup sugar free Davinci Irish Cream syrup
1 1/4 cups heavy cream (I use 100% cream)

In a bowl set over a saucepan of simmering water whisk the egg yolks and sugar substitute until pale and creamy. Slowly add the irish cream syrup and beat until thick. Remove the bowl from the heat and keep beating until cool.

In a separate bowl whip the cream to stiff peaks.

Fold the whipped cream into the cooled irish cream mixture.

Transfer to a freezer container, cover, and freeze. After about an hour, gently stir the mixture. (very important in Level 2 version as it keeps the nuts from sinking to the bottom).

Cover and freeze until serving.

For a level 2 version:
1 cup chopped macadamia nuts, folded in to the irish cream mixture when you fold in the whipped cream.



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