What’s for dessert ?: Semifreddo with chokeberry
Summer has come … sun, sea and other summer joys. The food becomes lighter, we see that we are as little as possible next to warm ovens and asparagus, but something has to be eaten. How do you cool off? In our country, it is cold watermelon or melon and some homemade refreshing dessert such as this semifreddo. See other inspiration under the tag summer. Upgrade the semifreddo base to taste as desired, and I chose chokeberry in combination with lemon today.
Mix the egg yolks with the sugar and cook on a steamer, stirring constantly, for about 10 minutes until the egg yolks lighten. Allow the egg yolks to cool. Mix the sweet cream into the whipped cream. Mix the mascarpone with the egg yolks and add the whipped cream. Divide the mixture into three parts. Add 2 tablespoons of jam in one portion and stir briefly for a marble effect. In the second part, add 5 tablespoons of jam and mix until the mixture is even. Cover the oblong mold with cling film. Place the white mixture on the bottom and then the marble mixture and the third mixture on top. Cover with cling film and place in the freezer for 6 hours or overnight. Allow to stand at room temperature for ten minutes before serving.