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The hot summer months are the perfect time for semifreddo, a frozen Italian dessert similar to ice cream. This smooth and creamy treat is delightful, and does not require an ice cream maker!
Spray a large loaf pan (I used a 9×3-inch springform pan) with nonstick cooking spray, then line it with plastic wrap, allowing some of the plastic to hang over the sides of the pan.
Put the egg whites into a small bowl. Whip the egg whites until they’re foamy. Add 1/4 cup of the confectioners’ sugar to the egg whites, then whip until the whites form a stiff peak. Set aside.
In another bowl, whip the cream to a soft peak. Reduce the speed and add the remaining 3/4 cup of confectioners’ sugar, sour cream, peach purée, Cointreau and thyme leaves.
Gently fold the egg whites into the cream in a few batches. Spoon the mixture into the prepared pan. Cover and freeze for at least four hours.
When ready to serve, remove the pan from the freezer and allow it to sit for 10-15 minutes. Cut the semifreddo into slices and serve on individual plates garnished with sliced peaches and a few thyme leaves.
Recipe adapted from Classic Cooking Academy.
This recipe uses raw eggs, and you should consider whether you want to eat food prepared with raw eggs. Check the U.S. Food and Drug Administration (FDA) website for detailed information. The FDA says that thorough cooking is perhaps the most important step in making sure eggs are safe. People at greater risk for severe illness, including pregnant women, young children, older adults and people with weakened immune systems, should not consume raw eggs.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!