Sunday, May 2

Messy, Misshapped, Strawberry, Semifreddo Sandwiches!

Semifreddo just does melt like ice cream! I learned that after being completely frustrated that my sandwiches just didn't look near as neat as they should be. I, of course, in visioned these bad-boys to turn out just the "darlingest" cookies ever, boy was I wrong. I am happy to say though, that I proved it doesn't have to look good to taste good!

There are quite a few different styles of semifreddo that I have found around the "tubes" and when we were sooo pleased with how our first attempt turned out, I thought we would stick with that! Well, adventurous me decided to try another one and I must say, we were right on our gut instincts. Who knows, it may have been better if it wasn't frozen, then thawed, then frozen again...The verdict- semifreddo without egg whites is more like ice cream! Don't get me wrong, the egg white one was good...just didn't quite hit the ice cream caliber. Being semifreddo newbies, we could be looking at this completely wrong, I'm sure someone out there with much more experience, could argue that its not SUPPOSE to be like ice cream. I guess, in MY kitchen, we like it to be as close to it as possible. :)

The wafers are good- I would re-use that recipe. But, if attempted again, I would go with another semifreddo recipe. By all means, do try for yourself if you so choose!

Strawberry Semifreddo Sandwiches
(the cookie is soft similar to normal ice cream sandwiches if your wondering!)
Recipe from Martha Stewart

Makes 24

2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk

2 to 2 1/2 pints strawberry semifreddo*, slightly softened

1.In a medium bowl, sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
2.Preheat the oven to 350 degrees. Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely.
3.Using half the cookies, spoon softened strawberry semifreddo about 1/2 inch thick on each underside. Place matching cookie on top of semifreddo, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

*Strawberry Semifreddo
Recipe from Cook and Eat

1 pint of fresh strawberries, stems and caps removed
2 cups heavy cream
1/3 cup sugar
1 t vanilla
4 eggs, separated

1. Mash the strawberries well. It’s fine if there are chunks, but not whole strawberries. I used a muddler for this, and it worked really well. Set aside.
2. Whip the cream until it is firm. Cover and refrigerate.
3. Combine the sugar, vanilla and egg yolks in the bowl of a mixer and beat until it is thick and a pale yellow, about 5 minutes. Move to a large metal bowl, cover and set aside.
4. Beat the egg whites in a clean mixer bowl until you get soft peaks.
5. Fold the whipped cream into the egg yolk mixture. Then, fold in the egg whites, trying not to deflate them.
6. Finally, fold in the strawberry puree, mixing just enough to get some nice swirls and streaks but not a solid pink color.
7. Cover the bowl with plastic wrap and place in the freezer for at least 30 minutes. You’ll need to freeze it for well over an hour for more of an ice cream texture.

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