Blackberry Semifreddi with Walnut Meringue Recipe

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Blackberry Semifreddi with Walnut Meringue
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Ingredients
9
Count
Nutrition
133
Calories
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Ingredients:

Directions:

  1. Make meringue: Preheat oven to 200°F.
  2. 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.
  3. 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.
  4. Make sauce and semifreddo: Line bottom of molds with rounds of wax paper or parchment. 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).
  5. 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).
  6. 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. Remove bowl from heat and chill mixture until cool, about 10 minutes. Fold in blackberry purée (reserved for semifreddo) gently but thoroughly.
  7. 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.
  8. 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. Remove paper and let desserts stand at room temperature 10 minutes to soften. Serve with blackberry sauce.
  9. *Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901).
  10. Cooks' notes: ·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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 132.78 Kcal (556 kJ)
Calories from fat 71.54 Kcal
% Daily Value*
Total Fat 7.95g 12%
Cholesterol 53.64mg 18%
Sodium 24.98mg 1%
Potassium 133.78mg 3%
Total Carbs 13.02g 4%
Sugars 9.46g 38%
Dietary Fiber 2.82g 11%
Protein 3.43g 7%
Vitamin C 11.4mg 19%
Iron 0.8mg 5%
Calcium 31mg 3%
Amount Per 100 g
Calories 150.14 Kcal (629 kJ)
Calories from fat 80.9 Kcal
% Daily Value*
Total Fat 8.99g 12%
Cholesterol 60.65mg 18%
Sodium 28.25mg 1%
Potassium 151.27mg 3%
Total Carbs 14.73g 4%
Sugars 10.7g 38%
Dietary Fiber 3.19g 11%
Protein 3.88g 7%
Vitamin C 12.9mg 19%
Iron 0.9mg 5%
Calcium 35.1mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • good source of fiber

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