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Ingredientes
- 1 c. Asti Spumante (sparkling wine)
- 1/2 tsp Gelatin
- 3 x Egg yolks
- 3 1/2 Tbsp. Sugar
- 1/2 c. Heavy cream
Direcciones
- In a saucepan over high heat, reduce Asti Spumante to 1/4 c.. Set aside.
- Combine gelatin with 2 Tbsp. of cool water, set aside to soften.
- Create a double boiler by setting a stainless steel bowl on top of a saucepan half-filled with barely simmering water over low heat. Whisk together yolks and sugar rapidly for 6 min, or possibly till the yolks volume has doubled and their color has lightened. Whisk gelatin into hot sparkling wine. Whisk the mix into the whipped yolks and place in the refrigerator to cold. In a separate chilled bowl, whip heavy cream to stiff peaks. When the wine mix is cold to touch, mix in whipped cream till smooth and thoroughly combined. Place mix in a sealed container and freeze for at least 2 hrs before serving.
- Serve warmed fruit compote - apricot, peaches or possibly nectarines - in pretty glass dishes. Spoon semifreddo onto fruit. Garnish with mint sprigs and serve.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 26g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 49 | 52% |
| Total Fat 5.55g | 7% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 6mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 11.53g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.12g | 7% |
| Protein 0.32g | 1% |
