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Right Where You Are… Creamy Semifreddos Text by Hugh Garvey Photographs by Romulo Yanes

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Right Where You Are… Creamy Semifreddos Text by Hugh Garvey Photographs by Romulo Yanes No ice cream maker? No problem. With our guide to D.I.Y. frozen desserts, you’ll be turning out fruity ice pops, snowy granitas, and RIGHT WHERE YOU ARE… creamy semifreddos TEXT BY HUGH GARVEY PHOTOGRAPHS BY ROMULO YANES Campari-orange and fresh raspberry ice pops RECIPES ON PAGE TK Watermelon Granita In just a few hours, you can turn puréed fruit or sweet, strong GOOD espresso into Sicily’s rustic take on sorbet. All you need to achieve that TIMING snowflake-like perfection is a fork and a pan. As soon as you put your base in the freezer, set a timer Watermelon Granita 1 tsp. almond extract for 60 minutes. Espresso Purée all ingredients with 1 ¼ cups water in If you don’t do Granita 6 SERVINGS It’s hard to believe that a three- a blender until smooth. Pour through a fine- this, you will ingredient dessert can deliver such a big mesh strainer into a 9x9x2" metal baking forget, resulting in flavor payoff. Try garnishing with a wedge of pan. Discard solids in strainer. Freeze mix- a solid block that’s watermelon. tough to scrape. ture for 1 hour. Stir, mashing any frozen parts (Trust us; we’ve 4 cups (1¾ lb.) cubed seedless water- with the back of a fork. Cover and freeze mix- learned the hard melon (from a 4-lb. melon) ture until firm, about 2 hours. Using a fork, way.) After the ½ cup sugar scrape granita vigorously to form icy flakes. first hour, the 1 Tbsp. fresh lime juice DO AHEAD: Can be made 3 days ahead. Cover liquid will become tightly with foil and keep frozen. Give it a slushy; mash down Purée all ingredients in a blender until smooth. quick flake before serving. any big chunks. Pour into a 9x9x2" metal baking pan. Freeze Two hours later, mixture for 1 hour. Stir, mashing any frozen scrape the entire parts with the back of a fork. Cover and freeze Espresso Granita surface until it’s ORD. ORD. mixture until firm, about 2 hours. Using a fork, as flaky as shaved F 6 SERVINGS Garnish this dessert with ice. Forget to set HER scrape granita vigorously to form icy flakes. whipped cream and chocolate shavings, T U your timer? All is R DO AHEAD: Can be made 3 days ahead. Cover . which are a snap to make with a vegetable C tightly with foil and keep frozen. Give it a not lost. Start H peeler. If the chocolate is especially hard, A scraping (and R quick flake before serving. A as bittersweet chocolate tends to be, scraping…), or just microwave it in 15-second intervals until it’s blitz the block in Almond Granita soft enough to be shaved. The softer the S BY ON the food processor ati R 6 SERVINGS chocolate, the larger the curls. a few times, st Easy-to-make almond milk is the LLU rich, flavorful foundation for this icy treat. return it to the I 2 cups hot espresso or very strong pan, and freeze for 1 ¼ cups whole milk coffee 30 minutes to ½ cup almonds with skins (about 3 oz.), ½ cup plus 1 Tbsp. sugar firm up. Then flake Y FRENDEN. FRENDEN. Y toasted, cooled, chopped 1 tsp. vanilla extract and serve. RA ½ cup chilled heavy whipping cream 1/3 cup sugar NG BY BY NG Bittersweet chocolate shavings I ¼ cup almond paste (not marzipan; about ER 2 ½ oz.) TT Stir espresso, ½ cup sugar, and vanilla in a ND LE ND medium bowl until sugar dissolves. Pour into A a 9x9x2" metal baking pan. Freeze for 1 hour. H Stir, mashing any frozen parts with the back (FORK). (FORK). of a fork. Cover; freeze until firm, about T R 2 hours. Using a fork, scrape granita vigor- sa ously to form icy flakes. DO AHEAD: Can be CH DE CH made 3 days ahead. Cover tightly with foil; A keep frozen. Give it a quick flake before serv- ing. Z BY PH COOL TOOL #1 A STRONG FORK A This is manual labor, so use a fork Beat cream and remaining 1 Tbsp. sugar in OGR with a solid, comfortable handle a large bowl until peaks form. Divide granita T Almond and four tines for all that scraping. among bowls or glasses. Top with whipped PHO Granita cream and garnish with chocolate shavings. SLICE ’N’ EASY WRAP IT UP Lining your loaf pan with plastic Got eggs, sugar, and cream? Then you can make a striking wrap makes it semifreddo (that’s Italian for half-cold). It’s the lushest and creamiest of easier to remove frozen desserts—no ice cream maker required. the frozen semifreddo. Pistachio, Strawberry, and small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Re- ORD. ORD. Vanilla Semifreddo F move from heat, cover, and let steep for SERVES 10 HER 15 minutes. Pour through a strainer set over T U R . another medium bowl; discard bean and 1 cup shelled unsalted pistachios C H H seeds in strainer and chill vanilla mixture. A 4 Tbsp. sugar, divided, plus ½ cup R A Purée strawberries and 2 Tbsp. sugar in a 1 cup whole milk, divided MAKE THE CUT ¼ tsp. almond extract food processor until smooth. Pour through a ON BY S BY ON fine-mesh strainer set over another medium For a picture- 1 vanilla bean, split lengthwise ati perfect slice, run a R bowl, pressing on solids to extract as much 1 cup fresh strawberries (about 4 oz.), st chef’s knife under juice as possible; discard solids. Stir in vanilla LLU hulled, halved I hot water for a few 1 tsp. vanilla extract extract and set strawberry mixture aside. seconds, wipe it 2 large eggs, at room temperature Whisk eggs, remaining ½ cup sugar, and dry, then slowly salt in a medium metal bowl. Set bowl over a Y FRENDEN. FRENDEN. Y ¼ tsp. kosher salt push straight RA 1 1/3 cups chilled heavy whipping cream medium saucepan of simmering water (do not down into the allow bottom of bowl to touch water). Beat semifreddo. NG BY BY NG I Line a metal loaf pan (approximately 9x5x3") Repeat for each ER egg mixture at high speed until mixture is very TT with 2 layers of plastic wrap, leaving generous thick, tripled in volume, and an instant-read piece. overhang on all sides. ND LE ND thermometer inserted into it registers 170°, A Grind pistachios and 2 Tbsp. sugar in a . H . about 3 minutes. Remove bowl from over hot F O food processor until very finely chopped. water and continue beating until thick and AN R Transfer pistachio mixture to a small sauce- G cool, about 3 minutes. Add one-third of egg IA pan. Add ½ cup milk; bring to a boil. Remove mixture to each of the pistachio, strawberry, OR T from heat, cover, and let steep for 20 minutes. C I and vanilla mixtures; fold each just to blend. Pour through a fine-mesh strainer set over a Beat cream in a large bowl until soft peaks medium bowl; discard solids in strainer. Stir in NG BY V BY NG I form. Add one-third of cream to each of the YL almond extract; set pistachio mixture aside. pistachio, strawberry, and vanilla mixtures; fold st Place remaining ½ cup milk in a separate each just to blend. Cover vanilla and straw- OOD OOD KEEP IT SEMI-SIMPLE F berry mixtures separately; chill. Pour pistachio ). ). E Don’t have time to IF mixture into pan; smooth top. Cover; freeze get the tricolore KN ( until firm, about 45 minutes. Gently pour straw- T effect? Just make R berry mixture over pistachio layer; smooth top. sa one flavor: Pick Freeze until firm, about 45 minutes. Gently fold your favorite from CH DE CH vanilla mixture to blend; pour over; smooth top. A the recipe here Freeze until firm, about 4 hours. DO AHEAD: and triple the Can be made 3 days ahead. Fold plastic wrap measurements. To PH BY Z BY PH A COOL TOOL #2 A HEFTY CHEF’S KNIFE over; seal tightly and keep frozen. serve, slice or just The deep, heavy blade is OGR scoop it out. T ideal for making precise slices of Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled Pistachio, Strawberry & Vanilla Semifreddo PHO semifreddo. JUNE 2011 • bonappetit.com 6 Raspberry ¼ cup water in a food processor until smooth. Pour through a fine-mesh strainer set over a medium pitcher, pressing on solids to extract about 1½ cups purée. Set aside. Pineapple Paleta BLUEBERRY PURÉE Purée all ingredients and Honeydew- 3 Tbsp. water in a food processor until Lime With produce at its peak sweetness, why buy sugary pops? smooth. Pour through a fine-mesh strainer set Making your own is as easy as puréeing fruit, balancing it with sugar over a medium pitcher, pressing on solids to and a little citrus, and freezing it in a mold. extract about 1 ¼ cups purée. Pour 1 Tbsp. strawberry purée into each of 10 molds; freeze until barely firm, about 30 minutes. Add 1 Tbsp. blueberry purée to each mold. Freeze until barely firm, about 30 minutes. Repeat until molds are filled. Raspberry Pops Peach-Vanilla Cream Pops Cover; insert ice-pop sticks. Freeze until MAKES 10 MAKES 10 firm. Dip bottoms of molds into hot water for 20–30 seconds to loosen pops. Remove pops 1/ cup plus 2 Tbsp. sugar 3 6-oz. containers fresh raspberries from molds; serve. ½ cup sugar 1 vanilla bean, split lengthwise 2 Tbsp.
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