|Texan Tailgate The social network of Houston Texan fans around the World. Plan a gathering, find a tailgate, make a friend. This is the forum for player appearances, announcements or any Texans related group event (players or fans).|
||Thread Tools||Display Modes|
Join Date: Mar 2005
Rep Power: 74340
Houston Texans Cookbook! Post your best recipe here:
Looking for an idea of something fun to make? Post the recipe here!
(This is from the food network show, everyday italian, with Giada De Laurentiis)
Mocha Semi-fredo (its like ice cream, only lighter)
What you ned:
Nonstick cooking spray
8 ounces purchased amaretti cookies (about 23 cookies)
3 tablespoons unsalted butter, melted
3/4 cup sugar
8 large egg yolks
1/3 cup brewed espresso
2 tablespoons dry Marsala wine (Ive found this is not entirely necessary, but it does help!)
1 cup whipping cream
Spray a 9 1/4 by 5 1/4 by 3-inch metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap. Finely grind the cookies in a food processor (can also use a blender, and adding a teaspoon or two of almond extract really helps!). Add the melted butter and process until the crumbs are moistened. Press the crumb mixture onto the bottom of the prepared loaf pan. Refrigerate.
Whisk 1/2 cup of sugar, egg yolks, espresso, Marsala, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy and an instant-read thermometer inserted into the mixture registers 160 degrees F (you don't want the eggs to scramble, so you have to be quick about whisking! you need them to cook off all the salmonella which happens at 160. you don't really need a thermometer), about 5 minutes. Set the custard over another bowl of ice to cool completely.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, fold the whipped cream into the custard. Spoon the mixture atop the prepared crust. Cover with plastic wrap and freeze until frozen, at least 8 hours or up to 3 days.
Unfold the plastic wrap. Invert the semifreddo onto a platter. Remove the plastic wrap. Cut the semifreddo into 1-inch slices and serve.
Last edited by gtexan02; 11-15-2005 at 11:21 AM.
|Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)|