Semifreddo in Summer

An Apricot Semifreddo sounded delicious, and we had a mango sitting around getting very ripe, so I threw that in as well.

It made a wonderful dessert on a hot day, though the outside was already starting to melt by the time I got it out of the mold. The inside was perfect!

OK, it was 90-something that day, too….

Apricot Semi-Freddo with Raspberry Sauce

1).Line a four cup loaf pan with plastic wrap.

Ingredients:

2 large eggs, separated

1/2 cup sugar, divided

1 1/2 cups low fat milk

1/2 cup dried apricots

1 1/2 cups sliced fresh apricots

1/3 cup low fat sour cream

1/8 teaspoon vanilla extract

1 pint fresh raspberries

To Start:

Place dried apricots into heatproof bowl and cover with boiling water.

Let stand about 15 minutes or until softened.

Drain and cool.

Next:

Whisk egg yolks and 1/4 cup sugar in medium bowl until thick and light yellow, about one minute.

Put milk in small saucepan, and bring to a boil.

Pour boiling milk into egg mixture, whisking constantly.

Return mixture to saucepan, cook over medium/low heat (do not boil) until custard is thick enough to coat the back of a spoon, about 5 minutes.

Strain and cool.

Put cooled dried apricots in food processor with fresh apricots, and puree until smooth.

Transfer to large bowl.

Add custard, sour cream, and vanilla extract.

Next:

Put egg whites into mixing bowl, beat until soft peaks form.

Add remaining 1/4 cup sugar, continue beating until stiff peaks form.

Fold egg whites into apricot mixture.

Pour half of mixture into prepared loaf pan.

Place raspberries in rows of 3 down the centre of the pan, then cover them with the remaining mixture.

Cover and freeze for at least 4 hours.

To Make the Sauce:

Press remaining raspberries through fine meshed sieve into bowl.

Stir in:

2 tablespoons sugar

1 teaspoon lemon juice

Set aside.

Remove Apricot Semifreddo from freezer, let stand 10 minutes, and unmold onto plate.

Drizzle with raspberry sauce either before or after serving. Yum!

Serve and eat quickly if it is VERY hot… still yum, but not quite as picturesque.

all photos and content © leslie hunter uhl 2010