Hibiscus SemifreddoApril 8, 2015 02:59
|Recipe & Image by: Marnely R. of Cooking with Books|
|Cool down with this gorgeous, Hibiscus Blueberry & Macadamia Semifreddo- a sure cure for the sweltering summer weather.|
|See full recipe at Cooking with Books Blog|
- 3 large eggs
- 2 large yolks
- 1/2 cup powdered sugar, sifted
- 1 1/2 cups heavy cream, chilled
- 4 tablespoons Wild Hibiscus syrup
- 1/4 teaspoon vanilla bean scrapings
- 1 tablespoon Grand Marnier (or your favorite orange liqueur)
- 3 drops of natural red food dye**
- 1/2 cup frozen wild blueberries
- 1/4 cup whole macadamia nuts, toasted and crushed
- Line a 9” x 4” metal loaf pan with plastic wrap, leaving a generous overhang.
- Over a double boiler, whisk together the eggs, yolks, and powdered sugar until eggs reach 135F using a digital thermometer.
- Using a hand or stand mixer, whip warm eggs and sugar until they double in volume, and are thick and pale in color. Reserve in a large bowl.
- Whip heavy cream, Wild Hibiscus syrup, vanilla bean, and Grand Marnier until you achieve stiff peaks.
- Fold whipped cream into egg and sugar mixture. Add natural food dye.
- Pour half of the batter into the lined loaf pan and spread evenly. Sprinkle crushed macadamias and wild blueberries in a single layer. Spread the rest of batter on top and freeze overnight.
- To serve: place frozen pan in a warm water bath for 30 seconds to release it. Flip over, remove plastic wrap and slice with a warm knife. Serve with extra toasted nuts and Wild Hibiscus flower petals.
**Natural food dye is used for aesthetic purposes to achieve a light pink color. Feel free to leave out.