Swirled Persimmon Semifreddo

  1. Line a 9-by-5-by-3-inch metal loaf pan with parchment paper across the width, allowing enough overhang to eventually cover top of finished loaf.
  2. Cut down around leaves of persimmons (as if removing a tomato core).
  3. Quarter persimmons, cut away any additional core and scoop flesh from skin, removing any black spots.
  4. Place in food processor and puree.
  5. Transfer to a bowl and stir in half the Grand Marnier.
  6. Chill.
  7. In a small saucepan, dissolve sugar in 3 tablespoons water.
  8. Place over high heat.
  9. While sugar heats, place egg whites in electric mixer and beat until very softly peaked.
  10. Cook sugar to 239 degrees on a candy thermometer.
  11. With mixer running, drizzle in sugar syrup and continue beating until egg whites are stiff and glossy.
  12. Refrigerate.
  13. In a bowl, beat cream until peaked but not stiff.
  14. Fold in remaining Grand Marnier.
  15. Whisk 1/2 cup egg whites into persimmon puree.
  16. Fold in 1/3 of the whipped cream.
  17. Fold remaining whipped cream into remaining egg whites.
  18. Spread a thin layer of plain mixture in bottom of pan.
  19. Then drop generous spoonfuls of each mixture, alternating persimmon and plain, into pan.
  20. Rap pan on a counter to eliminate any air pockets.
  21. Use a dinner knife to cut down and up through the mixture, in a swirling motion, for a marbled effect.
  22. Smooth top, cover with overhanging paper and freeze at least 6 hours, until firm.
  23. To serve, run a knife down ends of pan, where there is no paper.
  24. Uncover top and invert pan onto a chilled platter.
  25. If necessary, place a towel soaked in hot water and wrung out, over pan to release semifreddo.
  26. Using a hair dryer works, too.
  27. Peel off paper.
  28. Dust top with amaretto crumbs and serve.

hachiya, grand marnier, sugar, egg whites, heavy cream, cookie crumbs

Taken from cooking.nytimes.com/recipes/3248 (may not work)

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