As bloggers, we frequently give you a glimpse into our lives by sharing our families in our posts. We don’t often share the play by play of what we are doing while we put these posts together. I thought I would share that I just took a break from my blackened salmon and Cajun fusion risotto I am making for friends who will be here in 15 minutes. I have completed my pictures for this Apricot and Strawberry Semifreddo recipe but I have not written a word yet and I intend to post it tomorrow morning. So I will write a paragraph or two until our friends come over. Then, I will finish the post when they leave. Hopefully, I have enough time before bed.
The more personal part about this process is that keeping a blog is a labor of love. I know many of us really like what we do. I love it. I love to develop recipes; I love to eat and I love to experience all different kinds of food. That’s a lot of love but it is true. I am consumed with all things food. I am on Instagram all the time looking to see what people are making or they ate at. I check out Foodgawker to see what looks good and if my pics made it on their site. I share my pics and the food I see that I would love to try on my Feed Your Soul Too Facebook page. I am pretty much obsessed with all things food. I don’t think my family minds!
I have been making No Churn Ice Cream and the family has loved it. I have made Chocolate, Vanilla and Mango and have many other flavors to try. Semifreddo though is a variation on ice cream. Wikipedia says that it is a semi-frozen dessert. I guess that makes sense because the best way to serve it is to take it out 5 – 10 minutes early so that it becomes creamy. My recipe took advantage of apricot and strawberry jellies I had in my fridge. I think they added great flavor and color to the recipe.
The cast of characters.
The beaten egg whites and the adding of the ingredients.
The layering of the semifreddo.
The Apricot and Strawberry Semifreddo plated.
Apricot and Strawberry Semifreddo
An ice cream variation known as a semifreddo flavored with apricot and strawberry jelly.
- 2 Cups Heavy Cream
- 3 tbsp Apricot Jelly
- 3 tbsp Strawberry Jelly
- 6 whole Large Egg Whites at room temperature
- 1 tbsp Honey
- 1 tsp Vanilla Extract
- 1/4 Cup Fresh Strawberries sliced
Thoroughly chill a large metal bowl and the beaters of an electric hand mixer. Line the bottom and long sides of a 9x5-inch loaf pan with plastic wrap or parchment paper, leaving 4-inch overhangs on the long sides. Smooth the plastic or parchment paper as much as you can along the sides and into the corners; it’s OK if there are wrinkles.
Beat the cream in the chilled bowl with the chilled beaters on medium-high speed just until firm peaks form, 1 to 2 minutes. Add the vanilla and Refrigerate.
Clean and dry the beaters. Beat the egg whites until they turn white and look very soft. Add the honey. Set aside.
Use a spatula to gently fold the egg whites and the whipped cream until no streaks remain.
Pour ⅓ of the mixture into the prepared pan. Add dollops of the strawberry jelly. Add the next ⅓ of the egg cream mixture. Add the apricot jelly on top of this layer. Finish by filling in the loaf pan with the rest of the egg cream mixture. Spread the strawberries along the top. They will sink a little. Wrap the overhanging plastic over the top or simply cover with plastic wrap and freeze for at least 6 hours and up to 3 days.
Unmold and serve
Peel back the plastic wrap from the top or lift out the parchment paper of the semifreddo. Invert the pan over a cutting board or serving platter. Pull off the plastic wrap or parchment paper.
Slice the semifreddo crosswise into 1-inch-thick pieces to serve. Enjoy!