Haskap semifreddo

Yield: 8 to 10 portions

Ingredients

For the haskap coulis

  • 2 ¼ cups (560 ml) fresh or frozen haskap (environ 300 g)
  • ¾ cup (180 ml) sugar
  • 1 tsp (5 ml) corn starch mixed with 1 tbsp (15 ml) water

For the semifreddo

  • 3 large egg whites
  • 1 cup (125 ml) sugar, divided
  • 1 ½ cup (375 ml) 35 % cream
  • 1 tsp (5 ml) vanilla extract

Préparation

Line a rectangular bread pan (9 x 5 inch / 23 x 13 cm) with parchment paper or plastic wrap allowing excess to come over the top of the sides. Set aside.

Haskap coulis

In a sauce pan, mix haskap and sugar. Bring to a boil and reduce heat. Simmer 5 minutes. Add the mixture of corn starch and water and simmer, stirring constantly until the mixture thickens, about 1 minute. Remove from heat. Set aside ½ cup (125 ml) of the coulis and refrigerate until ready to serve. Let the rest of the coulis cool, then puree with a food processor or hand blender. Put mixture through a sieve to remove seeds. Refrigerate until cold, at least 2 hours. (The coulis can be made and refrigerated up to 48 hours in advance.)

Semifreddo

In a large mixing bowl, beat the egg whites until frothy, then add ½ cup (125 ml) sugar, beating to stiff peaks.
In a large mixing bowl, beat the cream with the remaining sugar (½ cup / 125 ml) and the vanilla until it forms soft peaks. Using a spatula, stir the meringue into the cream along with half the pureed haskap coulis. Mix well without whipping until the colour is uniform.

Spread 1/3 of the meringue mixture in the prepared dish. Spoon half of the remaining pureed haskap coulis over the meringue. Repeat these two layers and finish with a layer of meringue. Freeze until the semifreddo is firm, at least 6 hours, or overnight.

To serve

Using the excess parchment paper or plastic wrap, pull the semifreddo out of the pan. (A knife can be slid around the inside of the pan to loosen the semifreddo). Lay the semifreddo upside down on a serving plate and remove the paper or plastic wrap. Garnish with reserved haskap coulis that was not pureed.

Cut the semifreddo into slices and serve immediately or slice and return to freezer until served.

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