a blog hop i'm lucky enough to co-host each week
with the always wonderful
lisa from shine your light.
still enjoying some much needed time with
little miss charlotte.
BUT - while i'm gone,
some FABULOUS food bloggers have
kindly offered to fill in for me!
today, i'm happy to have
valerie from the year of living healthfully!
Hi Friends. I’m Valerie and I blog over at The Year of Living Healthfully. Every Monday I look forward to checking out Mangia Mondays on Kristin’s blog. Talk about great ideas and delicious food! Kristin throws a great blog party, right?! I am happy to be able to share today while Kristin and her family enjoy their beautiful new addition.
Today I want to share a Chocolate Almond Semifreddo. That is an Italian word meaning “half cold.” This is a frozen dessert that tastes a lot like a really rich chocolate mousse. It gets partially frozen and the minute you put it in your mouth your taste buds shout for joy! It is easy to make, impressive to serve, and completely delicious!
(Makes one standard loaf size pan.)
2 egg whites
1/2 cup + 2 tablespoons sugar, divided
4 ounces semi-sweet baking chocolate
2 tablespoons butter
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1 cup whipping cream (Here’s a hint: Put your cream in a medium mixing bowl and put the bowl and cream in the freezer when you start the recipe. By the time you are ready for it, it will be nice and cold and easy to whip.)
Berries for serving
Sliced Almonds for garnish. toasted
Here’s what you’ll do:
Stir together the eggs whites and 1/2 cup sugar in a medium heatproof bowl set over a saucepan of simmering water. You want to heat it until the sugar melts and the egg whites are warm. Remove the bowl from the heat and whip the eggs and sugar until they form stiff peaks. Set aside.
Over the same simmering water stir together the chocolate and the butter until they melt and combine together. Remove from heat and let the chocolate mixture cool slightly. Stir in the almond and the vanilla and set aside. Fold the egg mixture very gently into the chocolate mixture.
Whip the cream until soft peaks form. Fold the whipped cream into the chocolate mixture just until everything is combined. Be very gentle. You don’t want to lose the air that you whipped in. Pour the mixture into a loaf pan that you have sprayed and lined with saran wrap. (Leave some wrap overlapping to make removal easier.) Cover pan and freeze until firm. You can make this up to 5 days ahead of time! (Love that!) Inspired from Bon Appetit.
When you are ready to serve, just slice the semifreddo. Top with berries and a few toasted sliced almonds. I hope you love this!
valerie, if you could just send some my way,
that would be FANTASTIC!
seriously, how amazing does that semifreddo look?
make sure you swing by the year of living healthfully
to visit valerie & check out her blog!
now it's your turn -
link up those recipes & food posts!
how mangia mondays work:
. add a link to your recipe or food post & visit some others who have linked up before you .
. link back to mangia mondays anywhere on your blog .
. thanks for not linking up to giveaways or items you're selling .
. help spread the word about mangia mondays by sharing this post with others .
until next time,