"k0203"
(k0203-0) semifreddo w/ nutmeg
moylan kitchen

the nuts:
1/3
1
 c
T
 sugar
water
 cook 'til sugar is melted

1/3



 c



 almonds, sliced



 add and cook 'til sugar
caramelized; pour out onto
parchment paper, when cool;
chop finely; reserve
the whipped cream:
1
1/4
1/4 c
 pt
c

 heavy cream
rum
sugar
 whip 'til mix forms soft
peaks; reserve in icebox

the egg whites:
6
1/4


 ea
c


 egg whites
sugar


 whip 'til mix forms soft
peaks; reserve in ice box


the egg yolks:
6
2
2
2
2
2
 ea
T
T
T
t
t
 egg yolks
milk
rum
sugar
nutmeg
mace
 beat together and then cook
over medium heat 'til
thickened; then cool



  • stir in the chopped nuts
  • fold in whipped cream and then the egg whites (or v/v)
  • pour into plastic cups (5 or 7 oz)
  • cover w/ plastic wrap; freeze 'til set, serve



"k0203"
(k0203-1) semifreddo w/ nutmeg
ny times, molly o'neill, mod

1/4
1
 c
T
 sugar
water
 cook 'til sugar is melted

1/4



 c



 almonds, sliced



 add and cook 'til sugar
caramelized; pour out onto
parchment paper, when cool
chop finely
1
2

 c
T

 heavy cream
rum

 combine and whip 'til mix
forms soft peaks, reserve
in icebox
4
1/3


 ea
c


 eggs
sugar


 whip over simmering water
'til very hot and increased
volume, about 5-7 min;
transfer to electric mixer
1
1
 t
t
 nutmeg
mace
 add

  • whip egg mix at high speed 'til completely cooled, about 5-7 min
  • fold in whipped cream and the chopped almond mix
  • pour into plastic cups; cover w/ plastic wrap; freeze 'til set
  • turn out and serve



"k0203"
(k0203-2) semifreddo with nutmeg/mace
ny times, molly o'neill

1/4
1
 c
T
 sugar
water
 cook 'til sugar is melted

1/4



 c



 almonds, sliced



 add and cook 'til sugar
carmelizes pour out into
buttered pan, when cool
chop finely
1 1/2
2

 c
T

 heavy cream
rum

 combine and whip 'til mix
forms soft peaks, reserve
in icebox
2
4
1/2


 ea
ea
c


 eggs
egg yolks
sugar


 whip over simmering water
'til very hot and mix starts
increasing in volume, about
5 - 7 min; tranfer to
electric mixer
1 1/2
1 1/2
 t
t
 nutmeg
mace
 add

  • whip egg mix at high speed 'til completely cooled, about 5 - 7 min
  • fold in whipped cream, the chopped almond mix
  • pour into loaf pan lined w/ plastic wrap
  • cover w/ plastic wrap, freeze 'til set
  • turn out, undoing plastic wrap appropriately