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Goat Cheese Semifreddo, poached Niagara Yellow Plums
2013-08-20
https://www.metro.ca/userfiles/image/recipes/semifreddo-au-fromage-de-chevre-prunes-jaunes-du-niagara-pochees-7320.jpg
PT30M
PT00M
PT2H30M
In a mixer with a paddle attachment mix the goat cheese, cream cheese and Vanilla beans together until smooth.Place the eggs in a mixer with a whisk attachment and add 1 tsp. of sugar and whisk until doubled in size.In a pot, add the rest of the sugar and bring up to a boil (118°C).Slowly pour this over the above egg mixture and whisk for 4 minutes and set aside.Place the gelatine leaf in cold water until it softens.Bring 100 mL of the 35% cream to a boil and add the softened gelatine leaf to this to dissolve.Whisk the rest of the 35% cream to a soft peak.Fold the gelatine mix in with the cream cheese, slowly fold the egg mix in and lastly fold in the whipped cream.You can freeze into moulds or place in a zip lock bag.Poached Niagara Yellow Plums - Bring water and sugar to a boil, reduce to the lowest heat setting and add the plums. Plums will take about 15 minutes to poach.
4
Metro
0
0
0
0
9 oz (250 g) soft goat cheese
5 tsp. (25 mL) milk
2 oz (60 g) cream cheese
1/2 vanilla pod or 1/4 tsp. vanilla essence
2 egg
2 oz (60 g) caster sugar
1 gelatine leaf
1 cup (250 mL) 35 % cream
6 plum cut in half and stone removed
9 oz (250 mL) sugar
8 oz (250 mL) water
Goat Cheese Semifreddo, poached Niagara Yellow Plums
4
servings
0:30
Preparation
0:00
COOKING
2:30
TOTAL TIME
Ingredients
-
9 oz
(250 g)soft goat cheese
-
5 tsp.
(25 mL)milk
-
2 oz
(60 g)cream cheese
-
1/2
vanilla pod or 1/4 tsp. vanilla essence
-
2
egg
-
2 oz
(60 g)caster sugar
-
1
gelatine leaf
-
1 cup
(250 mL)35 % cream
-
6
plum cut in half and stone removed
-
9 oz
(250 mL)sugar
-
8 oz
(250 mL)water
Preparation
In a mixer with a paddle attachment mix the goat cheese, cream cheese and Vanilla beans together until smooth.
Place the eggs in a mixer with a whisk attachment and add 1 tsp. of sugar and whisk until doubled in size.
In a pot, add the rest of the sugar and bring up to a boil (118°C).
Slowly pour this over the above egg mixture and whisk for 4 minutes and set aside.
Place the gelatine leaf in cold water until it softens.
Bring 100 mL of the 35% cream to a boil and add the softened gelatine leaf to this to dissolve.
Whisk the rest of the 35% cream to a soft peak.
Fold the gelatine mix in with the cream cheese, slowly fold the egg mix in and lastly fold in the whipped cream.
You can freeze into moulds or place in a zip lock bag.
Poached Niagara Yellow Plums - Bring water and sugar to a boil, reduce to the lowest heat setting and add the plums. Plums will take about 15 minutes to poach.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
