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Italian Rainbow Cookies
Margaux Laskey, Mary Carpino, Nicole Carpino Frasco
811 ratings with an average rating of 4 out of 5 stars
811
About 2 hours, plus overnight chilling
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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.
Cherry surette is a french canadian sour cherry concentrate, which sounds marvelous! Found the definition online and now I NEED to try it drizzled over the semifreddo.
What is cherry surette? Even google is stumped
I just made this! It tastes interesting, like nothing I've ever had before, so I can't properly explain it, but it's oddly good, the type of food you think "I don't think I like it" when you first try it, but suddenly changes to a "I think it's good" the more you have it. Not sure if I'd make it again, though. (I didn't use Maple syrup nor anything, so, maybe that is what's missing in the flavor) I'd highly recommend use less salt, about 1/4 instead of 3/4. At least I had a good time cooking it
I want to escape into your world!
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