Mascarpone & Vanilla Bean Semifreddo
- Number of Servings: 6
Ingredients
4 eggs1 vanilla pod150g caster sugar, divided200g mascarpone200g creme fraiche1/4 cup roughly chopped chocolate coated nuts or coffee beans
Separate the eggs and place the yolks and egge whites in separate bowls.
Halve the vanilla bean and scrape out the seeds with the tip of a knife. Add to the yolks with 100g of the sugar. Beat until very thick and pale.
Beat the egg whites with the remaining 50g sugar to stiff peaks.
Combine the mascarpone and creme fraiche in a large bowl. Using a large metal spoon, fold in the egg yolk mixture, then fold in the egg white mixture. Pour the combined mixture into a freezer-proof container. Cover and freeze for at least 8 hours or preferably overnight.
Serve balls of the semifreddo garnished with the chopped nuts or coffee beans.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Halve the vanilla bean and scrape out the seeds with the tip of a knife. Add to the yolks with 100g of the sugar. Beat until very thick and pale.
Beat the egg whites with the remaining 50g sugar to stiff peaks.
Combine the mascarpone and creme fraiche in a large bowl. Using a large metal spoon, fold in the egg yolk mixture, then fold in the egg white mixture. Pour the combined mixture into a freezer-proof container. Cover and freeze for at least 8 hours or preferably overnight.
Serve balls of the semifreddo garnished with the chopped nuts or coffee beans.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 432.6
- Total Fat: 31.8 g
- Cholesterol: 194.4 mg
- Sodium: 76.5 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 0.4 g
- Protein: 7.0 g
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