Blackberry Semifreddi with Walnut Meringue

Name: Blackberry Semifreddi with Walnut Meringue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 828 milliliters pound fresh blackberries; 10 servings Garnish: fresh blackberries; 1 large egg white at room temperature for 30 minutes; 2 larges eggs; 237 milliliters chilled heavy cream; 3 teaspoons fresh lemon juice; 79 milliliters sugar; 43 grams 1/2 cup walnuts , toasted and finely chopped

You can never have too many side dish recipes, so give Blackberry Semifreddi with Walnut Meringue a try. This recipe serves 10. One portion of this dish contains roughly 3g of protein, 13g of fat, and a total of 172 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up blackberries, lemon juice, egg white, and a few other things to make it today.

Instructions

Preheat oven to 200°F.

Equipment you will use

Oven

Beat egg white with a pinch of salt in a small deep bowl with an electric mixer at medium speed until it holds soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, 3 to 5 minutes. Fold walnuts into meringue, then spread into a 9- by 6-inch rectangle (1/4 inch thick) on a parchment-lined baking sheet.

Ingredients you will need

Egg Whites

Walnuts

Spread

Sugar

Salt

Equipment you will use

Hand Mixer

Baking Sheet

Bowl

Bake meringue in middle of oven until crisp, about 1 hour. Slide meringue (on parchment) onto a rack and cool completely. Peel off paper and break meringue into 1/2-inch pieces.

Equipment you will use

Oven

Line bottom of molds with rounds of wax paper or parchment.

Equipment you will use

Wax Paper

Cut 10 (10-inch-long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around insides of molds. Put lined molds in a baking pan (for transferring to freezer).

Equipment you will use

Baking Pan

Wax Paper

Purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Divide purée evenly between 2 bowls. Stir 2 tablespoons sugar and 1 teaspoon lemon juice into 1 bowl (for sauce) and chill, covered. Stir remaining 2 teaspoons lemon juice into other bowl (for semifreddo).

Ingredients you will need

Blackberries

Lemon Juice

Sauce

Seeds

Sugar

Equipment you will use

Food Processor

Bowl

Sieve

Beat eggs with a pinch of salt and remaining 1/3 cup sugar in a metal bowl with a handheld mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160°F on thermometer, 6 to 8 minutes.

Ingredients you will need

Sugar

Water

Egg

Salt

Equipment you will use

Kitchen Thermometer

Sauce Pan

Blender

Bowl

Remove bowl from heat and chill mixture until cool, about 10 minutes. Fold in blackberry purée (reserved for semifreddo) gently but thoroughly.

Ingredients you will need

Blackberries

Equipment you will use

Bowl

Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into blackberry mixture, then fold in walnut meringue pieces. Spoon into molds, smoothing tops if necessary, and cover with plastic wrap. Freeze semifreddi until firm, at least 2 hours.

Ingredients you will need

Blackberries

Walnuts

Cream

Wrap

Equipment you will use

Plastic Wrap

To serve, dip each mold in a bowl of hot water 3 seconds, then wipe dry and invert onto chilled dessert plates, using paper to help pull each semifreddo from mold.

Ingredients you will need

Water

Dip

Equipment you will use

Bowl

Remove paper and let desserts stand at room temperature 10 minutes to soften.

Serve with blackberry sauce.

Ingredients you will need

Blackberries

Sauce

*Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901).

·Walnut meringue can be made 4 days ahead and kept in an airtight container at room temperature.·Semifreddi (in molds) can be frozen up to 3 days.