Cranberry-Lime Semifreddo with Pound Cake

Name: Cranberry-Lime Semifreddo with Pound Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 4 teaspoons agave nectar; 236 milliliters apple cider or juice; 200 grams fresh or frozen cranberries, coarsely chopped; 142 grams cream cheese, softened; 4 teaspoons dark rum, divided; 4 teaspoons dark rum, divided; 6 egg yolks; 3 Tbsps minced fresh mint; 1 envelope unflavored gelatin; 357 milliliters heavy whipping cream; 61 milliliters lime juice, divided; 2 teaspoons grated lime peel; 283 grams loaf frozen pound cake, thawed and cut into 16 slices; 400 grams sugar; 2 Tbsps cold water

Cranberry-Lime Semifreddo with Pound Cake might be From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Users who liked this recipe also liked Key Lime Pound Cake, Key Lime Pound Cake, and Key Lime Pound Cake.

Instructions

Line two 8-in. x 4-in. loaf pans with plastic wrap, letting edges hang over sides. In a small saucepan, combine the cranberries, sugar and cider. Cook over medium heat until slightly thickened, about 25 minutes.

Ingredients you will need

Cranberries

Cider

Sugar

Wrap

Equipment you will use

Plastic Wrap

Loaf Pan

Sauce Pan

Remove from the heat. Stir in half of the lime juice. Cool to room temperature; cover and refrigerate until chilled.

Ingredients you will need

Lime Juice

Place cold water and remaining lime juice in a small bowl; sprinkle with gelatin. In a double boiler or metal bowl over simmering water, constantly whisk egg yolks and agave nectar until mixture coats the back of a spoon.

Ingredients you will need

Agave

Lime Juice

Egg Yolk

Gelatin

Water

Equipment you will use

Double Boiler

Whisk

Bowl

Remove from the heat and whisk in gelatin mixture and lime peel until blended. Refrigerate until slightly chilled, about 15 minutes. In a large bowl, combine cranberry and egg mixtures; beat until well blended. In a small bowl, beat cream until stiff peaks form. Fold whipped cream into cranberry mixture.

Ingredients you will need

Whipped Cream

Cranberries

Lime Peel

Gelatin

Cream

Egg

Equipment you will use

Whisk

Bowl

For cake layer, in a small bowl, beat cream cheese, agave nectar and 4 teaspoons dark rum until light and fluffy. Fold in mint.

Ingredients you will need

Agave

Cream Cheese

Dark Rum

Mint

Equipment you will use

Bowl

Brush pound cake slices with remaining dark rum.

Ingredients you will need

Pound Cake

Dark Rum

Spread cream cheese mixture over eight cake slices; top with remaining slices.

Ingredients you will need

Cream Cheese

Spread

In the prepared pans, layer half of the cranberry mixture, filled cake layers and the remaining cranberry mixture. Smooth the top; cover with overhanging plastic wrap. Freeze overnight or until firm.

Ingredients you will need

Cranberries

Wrap

Equipment you will use

Plastic Wrap

To serve, unmold dessert, using ends of plastic wrap to lift from pan.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Remove plastic.

Cut into slices.

Equipment

Ingredients

Servings:

4teaspoons

agave nectar 236milliliters

apple cider or juice 200grams

fresh or frozen cranberries, coarsely chopped 142grams

cream cheese, softened 4teaspoons

dark rum, divided 4teaspoons

dark rum, divided 6

egg yolks 3Tbsps

minced fresh mint 1envelope

unflavored gelatin 357milliliters

heavy whipping cream 61milliliters

lime juice, divided 2teaspoons

grated lime peel 283grams

loaf frozen pound cake, thawed and cut into 16 slices 400grams

sugar 2Tbsps

cold water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Semifreddo on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Barefoot Bubbly Extra Dry with a 4.4 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.