Best Mamma Mia Thats A Semifreddo Recipes

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer.
• Put the egg yolks (reserve 1/3 cup of the egg whites and discard or save the rest for another use), 1/4 cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Off the heat, beat the mixture for 1 minute.
• In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining 1/4 cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula.
• Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours.
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes.
• Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.
• To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel off the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

MAMMA MIA - WHAT A MEATLOAF !

Steps:

• Preheat oven to 375°F.
• Brown mushrooms in oil.
• Combine with remaining ingredients.
• Place in a 9x5 inch loaf pan and bake 1 hour.
• Let rest 10 minutes before serving.

CREAM CHEESE SEMIFREDDO

Steps:

• Line an 8-inch loaf pan with plastic wrap and set aside. In the bowl of an electric mixer, beat heavy cream on high until stiff peaks form. Transfer the whipped cream to a bowl and chill in the refrigerator. Wash the mixing bowl and whisk attachment and set aside. (You'll need them again.)
• In a medium heat-proof bowl, combine the yolks, sugar, vanilla, salt and rum, if using. Whisk continuously, otherwise the sugar and alcohol will cook the egg, making the mixture grainy.
• In small saucepan, bring about an inch of water to a very low simmer. Place the bowl with the yolks on top of the saucepan to create a double boiler. (The bowl should not touch the water.) Whisk the yolk mixture continuously until the yolks are glossy, and have lightened in color and doubled in volume, about 5 minutes. The mixture should feel warm to the touch, and the sugar should be completely dissolved.
• Remove the bowl from the heat and continue to whisk until the mixture cools to room temperature, 8 to 10 minutes. (It will thicken a bit as it cools.) Transfer the yolk mixture and the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed, until completely smooth, about 3 to 4 minutes, scraping the sides and bottom of the bowl as needed.
• Very gently fold the cream cheese mixture into the chilled whipped cream using a silicone spatula, being careful not to deflate the mixture. Stop earlier than you think because transferring the semifreddo to the loaf pan will continue to mix it together.
• Carefully pour the semifreddo into the prepared loaf pan. Wrap tightly in plastic wrap and freeze for at least 12 hours and up to overnight. Mixture should be frozen solid.
• When ready to serve, carefully remove the semifreddo from the mold (you may need to run the base of the loaf pan under warm water for a few seconds to aid removal) and transfer to a chilled cutting board or platter. Peel off the plastic wrap. Using a clean knife that's been run under hot water then wiped dry, slice the semifreddo into 1-inch-thick slabs. Place onto a chilled plate, top with a spoonful of maple syrup, a drizzle of cherry surette or balsamic vinegar, and a sprinkle of flaky salt.