Best Rainbow Swirl Semifreddo Recipes

RAINBOW SWIRL MERINGUES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
• Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
• Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
• Add in vanilla, just whipping until incorporated.
• Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
• Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
• Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
• Cool the meringues on the baking sheet at room temperature until no longer warm.
• To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
• Enjoy!

RAINBOW SWIRL SEMIFREDDO

Steps:

• To make colored elements:.
• Blend strawberries, 6 tablespoons sugar, and a squeeze of lemon juice.
• Blend mangos, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
• Blend pineapple, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
• Blend blueberries, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
• To make semifreddo:.
• Add vanilla ice cream in a bowl, mix to soften.
• In another bowl, whisk heavy cream until they become soft peaks.
• Mix vanilla ice cream with each colored puree mixture.
• Then fold in the whipped cream but do not over mix so you have swirl texture.
• In a loaf pan lined with plastic wrap, add each layer of the semifreddo color.
• Freeze overnight, pull semifreddo using the plastic wrap as handles, remove the plastic wrap.
• Cut and serve.

VANILLA SEMIFREDDO

Steps:

• Line 1 quart (9x4 inch) loaf pan with plastic wrap and place it in your freezer to chill while you make the egg-and-cream mixture.
• In a bowl, beat the cream with an electric mixer on high until doubled in volume and holds soft peaks when the beaters are turned off and lifted up.
• Set aside at room temperature, away from the stove's heat.
• Bring about 3 inches water to a boil in a large saucepan set over high heat; decrease heat so the water simmers gently.
• Clean and dry the beaters for your mixer; place the egg yolks and ¼ cup of sugar in a bowl that will fit snugly over the pan with the simmering water.
• Beat away from the heat at medium speed until thick and pale yellow; about 1 minute.
• Set the bowl over the saucepan and continue beating until the mixture will make little mounds when the beaters are turned off, lifted up, and any mixture on them is allowed to dribble back into the pan, about 2 more minutes.
• Beat in the vanilla, then remove bowl from the saucepan (do not turn off the heat under the pan) and set aside at room temperature for 5 minutes.
• Meanwhile, clean and dry the beaters again; place the egg whites, salt, and the remaining ½ cup sugar in another bowl and fit it snugly over the saucepan with the simmering water.
• Beat at medium speed for 1 minute, until frothy.
• Add in the cream of tartar and continue beating at medium speed, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, shiny, and satiny, about 3 minutes.
• Remove the bowl from the saucepan and continue beating off the heat until room temperature, about 1 more minute.
• Fold about half of the egg white mixture into the egg yolk mixture with a rubber spatula until smooth, then fold in the remaining egg white mixture.
• Fold in the whipped cream gently, just to incorporate it without losing much of the volume.
• Take the prepared loaf pan out of the freezer and pour this mixture into it.
• Spread the mixture gently to the corners with a rubber spatula.
• Return to you freezer and chill until cold and thick, about 6-8 hours.
• Once the semifreddo is set, cover the pan tightly with plastic wrap to ward off freezer odors, can be stored this way for up to 2 weeks.
• To serve, turn the loaf pan upside down on a serving platter; hold the plastic wrap at the sides and lift off the pan, wiggling it from side to side.
• Pull the plastic off the semifreddo and cut into slices about 1 inch thick.