Lemon Semifreddo Cakes with Raspberry Curd

By -

DSC_2158

These were good. They get a 9. I used the following as an inspiration for making up my own recipe:

 

http://leitesculinaria.com/17612/recipes-lemon-semifreddo.html#ut2mgP3bifHqY6tI.32

 

 

CAKE

I used the lemon cupcake recipe for the cake, and put it in (2) 9-inch pans and then the rest in large cupcakes. You can find the recipe on the blog. Then, I used the 3 inch ring mold to cut them to the right shape

 

LEMON SEMIFREDDO

 

Then, I made a lemon semifreddo by modifying a recipe from the lemon mascarpone tart recipe (also on the blog)

 

You put 1- 1/4 cup of unwhipped cream into the KitchenAid, and whip it until it is almost thick. You slowly beat in 8 oz. of mascarpone cheese. Then, you fold in 2 cups of lemon curd, and that is your filling. I probably used more than 2 cups, by the way. I would say it was closer to 2 1/2 cups. Anyway, you make it and then put it in 8 3-inch ring molds (I bought mine on amazing, super expensive, but fun). Freeze it for about 6 hours, and then to get t hem out, you hold your warm hands on the freezing  mold and they slide out. And by “you” I mean anyone but me.

 

I use the following lemon curd recipe:

 

Classic Lemon Curd

by Elinor Klivans from Fine Cooking
Issue 26

  • 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
  • 1 cup sugar I cut this down to 3/4 cup
  • 2 large eggs
  • 2 large egg yolks
  • 2/3 cup fresh lemon juice
  • 1 tsp. grated lemon zest I used an entire lemon’s worth, which is more like 1 Tbs. I might have used a bit more

 

Source:

Lemon curd recipe retrieved 4*27/17 from http://www.finecooking.com/recipes/lemon_curd.aspx

 

RASPBERRY CURD

 

I used the raspberry curd recipe from the Lemon Poppy Seed Cakes with Raspberry Curd Filling (search on the blog).

 

On top, we did whipped cream and some lemon zest.

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more