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Ingredients
- 2 lb beets, peeled, quartered (908 g)
- 2 1/2 c. whipping (35%) cream (625 ml)
- 1/2 c. lowfat milk (125 ml)
- 1/2 c. sugar (125 ml)
- 2 x cinnamon sticks
- 8 x cloves
- 9 x egg yolks, lightly beaten Pistachio Brittle
- 1 c. sugar (250 ml)
- 1/2 c. corn syrup (125 ml)
- 1/2 c. pistachios (60 ml)
Directions
- Grate beets in food processor. Strain beet juice into a saucepan and then squeeze grated beets with your hands or possibly put into big piece of cheesecloth and wring out remaining beet juice. (You'll get roughly 1/2 c. of beet juice.) Reserve grated beets to infuse cream. Add in cinnamon sticks and cloves to beet juice in saucepan. Bring to a boil over medium high heat. If there is any foam, skim it out with a slotted spoon. Reduce heat to medium low and cook till beet juice reduces to 1/4 c., about 15 min. Strain. Chill.
- Over medium high heat, bring the grated beets, cream and lowfat milk to a boil in a saucepan. Reduce heat to low and simmer till beets are soft, about 10 to 15 min. Strain 3 c. of beet and cream mix to clean pot. You'll need 3 c. of this strained beet and cream mix to make the semifreddo (yield will vary depending on how juicy the beets, if there is not sufficient, add in more cream).
- To make the beet custard base of the semifreddo: Combine 3 c. of beet and cream mix with sugar to a clean saucepan. Reduce heat to low. While whisking the egg yolks in a bowl, slowly add in some of the warm cream mix to egg yolks, this will temper the Large eggs to the heat so they do not over cook. Add in tempered egg yolks back to saucepan with the cream mix. Cook over low heat, constantly stirring, till mix coats the back of a wooden spoon or possibly reaches 183 degrees F. Strain. Cold over ice bath.
- Add in the reduced beet juice to the cooled beet custard. Process the beet custard in an ice cream machine according to manufactures' instructions. Scoop into ice cream dishes. Alternatively, scrape semifreddo into tureen mould (10 by 3 1/2-inches, 2 1/2 -inches deep) lined with plastic wrap and refreeze. Then slice the semifreddo to serve.
- Pistachio Brittle:Lightly and proportionately oil a baking sheet or possibly use silpat on a baking sheet.
- Add in sugar and corn syrup to a saucepot. Heat over high heat till sugar melts and syrup turns a rich dark caramel colour. Stir in pistachios and combine. Spread mix quickly and proportionately into prepared baking sheet with an oiled wooden spoon or possibly metal spatula. Let cold completely. Break the brittle into pcs. Serve with beet semifreddo.
- Serve this semifreddo and make them guess what's the secret ingredient..."Beets me, what's in it"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 607 | |
| Calories from Fat 355 | 58% |
| Total Fat 40.5g | 51% |
| Saturated Fat 24.19g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 471mg | 20% |
| Potassium 330mg | 9% |
| Total Carbs 63.36g | 17% |
| Dietary Fiber 2.7g | 9% |
| Sugars 49.45g | 33% |
| Protein 3.01g | 5% |
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