Saffron Semifreddo With Cranberry Syrup and Salted Honey Nuts Recipe

Posted by
Rate It!
Saffron Semifreddo With Cranberry Syrup and Salted Honey Nuts
Add your photo!
Ingredients
15
Count
Nutrition
425
Calories
Total time
450
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat a double boiler bringing water to a gentle simmer. Have an ice water bath big enough for the base of the double boiler ready.
  2. In the pan of the double boiler, combine egg yolks, sugar, and saffron threads. Place over simmering water and whisk constantly until the mixture is thick and doubled, about 5 - 6 minutes.
  3. Remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.
  4. In the bowl of an electric mixer and using the paddle attachment, whip the egg yolk mixture with the sweet vermouth until it becomes thick and pale in color, 4 - 5 minutes.
  5. As the mixer is going, beat the heavy cream until soft peaks form (this can also be done ahead of time).
  6. With a spatula, add a third of the whipped cream to the egg mixture and stir together gently. Fold the remaining whipped cream into the egg mixture. Spoon the mixture into 6 individual ramekins, or leave it in the mixing bowl. Cover the ramekins or bowl with plastic wrap and freeze until firm, at least 6 hours. To serve, run a butter knife under hot water and cut around the edge of the ramekins to invert the semifreddo onto individual plates. Or, if you prefer, use a hot spoon to scoop the semifreddo from the mixing bowl. Serve with cranberry syrup and salted honey-nuts (recipes to follow).
  7. Cranberry syrup and salted honey-nuts : Combine cranberries, sugar, cardamom, wine, lemon juice, and water into a small sauce pot and bring to a boil. Reduce heat and simmer until the syrup has reduced by half and coats the back of a spoon. Set aside to cool.
  8. Preheat oven to 350 degrees. Place hazelnuts in a small mixing bowl and toss with olive oil and sea salt. Add honey and toss once more to coat.
  9. Transfer nuts to a lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. Remove from oven and let cool completely.
  10. Once the hazelnuts have cooled, roughly chop the nuts and serve atop the semifreddo with the syrup.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 424.72 Kcal (1778 kJ)
Calories from fat 198.29 Kcal
% Daily Value*
Total Fat 22.03g 34%
Cholesterol 218.88mg 73%
Sodium 547.67mg 23%
Potassium 206.54mg 4%
Total Carbs 47.68g 16%
Sugars 41.23g 165%
Dietary Fiber 1.99g 8%
Protein 8.75g 18%
Vitamin C 5.8mg 10%
Iron 1.8mg 10%
Calcium 64.3mg 6%
Amount Per 100 g
Calories 231.39 Kcal (969 kJ)
Calories from fat 108.03 Kcal
% Daily Value*
Total Fat 12g 34%
Cholesterol 119.25mg 73%
Sodium 298.38mg 23%
Potassium 112.52mg 4%
Total Carbs 25.97g 16%
Sugars 22.46g 165%
Dietary Fiber 1.08g 8%
Protein 4.77g 18%
Vitamin C 3.2mg 10%
Iron 1mg 10%
Calcium 35mg 6%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top