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Apricot-Thyme Semifreddo Recipe

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Ingredients

Adjust Servings:
1/2 cup Dried Apricot
1/4 cup Milk
1 cup Heavy Cream
1/4 cup Granulated Sugar
1 cup Granulated Sugar
2 tbsp Apricot Preserves
2 Egg Whites
4 Egg Yolk
4 springs Thyme
1 tsp Thyme leaves
1/2 tsp Cream of Tartar
1 tsp Vanilla Extract
1/4 tsp Salt

Nutritional information

353kcal
Calories
17.3g
Fat
47.8g
Carbs
3.1g
Protein

Apricot-Thyme Semifreddo Recipe

  • 1 hour
  • Serves 8
  • Medium

Ingredients

Directions

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Apricot-Thyme Semifreddo is a frozen dessert which complements fresh or dried apricots and thymes together. It is a best substitute of dairy ice cream and mostly eaten by people in summer season. California apricots are most famous around the world that is available in multiple forms. Grab the below recipe and entertain your family.

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Steps

1
Done

Boil the milk and thyme twigs over a low heat for about 3 minutes

2
Done

Remove it from flame , throw away the used thyme twigs and cool it for 20 minutes

3
Done

Meanwhile, dip the apricot pieces in warm water for about 20 minutes so that it may softens

4
Done

Cover the flat dish with a plastic wrap

5
Done

Beat the cream with an electric beater to give a plain texture and refrigerate it

6
Done

Drain the dipped apricots and add the given amount of preserves in it and keep it aside. It will become a puree

7
Done

For making zabaglione, boil 1-1/2 inches of water in a saucepan. Add ¼ cup oh the sugar, egg yolks and the infused milk in a metal bowl and place it on the saucepan in such a way that the bottom of bowl does not touch the water. Now beat the zabaglione for 5 minutes until it becomes thick. Take out the bowl from the pan and mix the zabaglione with apricot puree and chopped thyme

8
Done

For making meringue, place the pan over a heat partially filled with water. Mix the ingredients of egg whites, salt, the cream of tartar and the remaining sugar in a metal bowl and set it on the water pan. Beat the mixture for some time until it gets fluffy and light in color. Now remove the bowl from water, mix the vanilla and again beat it for 2 minutes to make the meringue thick

9
Done

With the help of silicone spatula, fold the zabaglione gently into the meringue and again fold it into the whipped cream

10
Done

Spread this mixture into the flat dish and cover the top of the dish with plastic wrap. Freeze it for 6 hours to get better results.

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