Cranberry Semifreddo with Toasted Almond Meringue
This almond-based dessert consists of 3 layers—a cranberry semifreddo, cranberry sorbet and crunchy toasted almond meringue.
Ingredients
Cranberry semifreddo
6 oz fresh cranberries
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
1/4 vanilla bean
2 large eggs, separated
1 tablespoon (15 mL) water
2 tablespoons (30 mL) plus 1/4 cup (65 mL) sugar
1/4 vanilla bean
1 cup (250 mL) 35% cream
Cranberry sorbet
12 oz. fresh cranberries
2 1/2 cups cranberry juice
3/4cup sugar
1/4 cup light corn syrup
Toasted almond meringue
4 tablespoons (60 mL) plus 1/3 cup (90 mL) granulated sugar
2/3 cup (175 mL) icing sugar
4 large egg whites
1 cup (250 mL) whole natural almonds, toasted and coarsely chopped
Garnish
1/2 cup (125 mL) 35% cream, whipped until stiff
Fresh raspberries or poached cranberries
Lemon balm or mint leaves
Directions
Cranberry semifreddo (make one day ahead)
- Line the bottom and sides of a 9-inch square cake pan with parchment paper and set aside.
- Combine the cranberries, sugar and water in a saucepan. Cut the vanilla bean in half horizontally and scrape the black seeds into the cranberry mixture. Add the bean. Place the pan over medium-high heat and bring to a boil, stirring occasionally. Reduce heat and continue simmering until the cranberries are soft, but not falling apart, 5-7 minutes.
- In a bowl, combine the egg yolks, water and 2 tablespoons sugar. Cut the vanilla bean in half horizontally and scrape the black seeds into the yolk mixture. Add the bean. Place the bowl over a pot of simmering water and whisk constantly until the mixture thickens and registers 160F on an instant-read thermometer. Remove from heat and place over a bowl of ice water to cool completely. Once cool, remove the vanilla bean.
- In a separate bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat until stiff.
- Combine the cranberry compote and the cooled yolk mixture, then fold in the beaten egg whites. In a separate bowl, whip the cream until stiff then fold into the cranberry mixture.
- Spread evenly in the prepared pan. Cover the top with parchment paper and freeze overnight.
- Combine all sorbet ingredients in a saucepan. Place over medium-high heat and bring to the boil, stirring occasionally. Reduce heat and continue simmering until the cranberries are very soft, 6-8 minutes. Remove from heat and cool slightly.
- Puree the mixture in a blender and strain through a fine mesh strainer. You should be left with about 4 cups of liquid. If not, top up with a little more cranberry juice. Chill the mixture thoroughly then freeze in an ice cream freezer according to the manufacturer’s instructions. (If you don’t have an ice cream machine, a good-quality store-bought raspberry sorbet would work as well; thaw slightly, then follow steps 3 and 4.)
- Spread the sorbet evenly over the semifreddo, cover and freeze until firm.
- Once the semifreddo is firm, it can be removed from the pan and cut into individual servings. Cover well and return to freezer until serving time.
- Preheat oven to 300F. Have ready, two sheets of parchment paper to fit two 11-by-17-inch baking sheets.
- Sift 2 tablespoons granulated sugar with icing sugar. Stir in toasted, chopped almonds and set aside.
- Place egg whites in a clean, dry bowl of an electric mixer. Using the whisk attachment beat on high speed just until frothy. Sprinkle in 2 tablespoons granulated sugar and beat to soft peaks. Gradually add the remaining 1/3 cup granulated sugar and continue beating until the whites are stiff and glossy and all the sugar has dissolved.
- Remove the bowl from the mixer and add about half the nut mixture. Fold in with a rubber spatula just until incorporated. Repeat with remaining nut mixture.
- With an off-set metal spatula, spread the meringue thinly and evenly over each of the two pieces of parchment paper. Transfer the parchment onto the baking sheets and bake the meringue for 1 hour or until crisp. (The meringue will take on some colour.)
- Cool completely. Break into large shards and store in an airtight container at room temperature.
