Asti Spumante Semifreddo Recipe

• 1 c. Asti Spumante (sparkling wine)
• 1/2 tsp Gelatin
• 3 x Egg yolks
• 3 1/2 Tbsp. Sugar
• 1/2 c. Heavy cream

1. In a saucepan over high heat, reduce Asti Spumante to 1/4 c.. Set aside.
2. Combine gelatin with 2 Tbsp.
3. of cool water, set aside to soften.
4. Create a double boiler by setting a stainless steel bowl on top of a saucepan half-filled with barely simmering water over low heat.
5. Whisk together yolks and sugar rapidly for 6 min, or possibly till the yolks volume has doubled and their color has lightened.
6. Whisk gelatin into hot sparkling wine.
7. Whisk the mix into the whipped yolks and place in the refrigerator to cold.
8. In a separate chilled bowl, whip heavy cream to stiff peaks.
9. When the wine mix is cold to touch, mix in whipped cream till smooth and thoroughly combined.
10. Place mix in a sealed container and freeze for at least 2 hrs before serving.
11. Serve warmed fruit compote - apricot, peaches or possibly nectarines - in pretty glass dishes.
12. Spoon semifreddo onto fruit.
13. Garnish with mint sprigs and serve.
14. Yield: 4 servings

spumante, gelatin, egg yolks, sugar, heavy cream

Taken from cookeatshare.com/recipes/asti-spumante-semifreddo-71262 (may not work)