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Mountain Pepper Semifreddo

Mountain Pepper Semifreddo

The native ingredient of a mountain pepper spices up this semifreddo

Mountain Pepper Semifreddo

Chef Lynton Tapp introduces a hot favourite, the mountain pepper – a spice that can replace regular pepper in any dish, giving it extra punch. Try it in this dish to fire up a semifreddo.

Ingredients

6 egg whites
230g caster sugar
1/2 tsp cream of tartar
500ml cream, whipped and cold
2 tsp mountain pepper

Ripple:
300g strawberries, hulled
80g caster sugar
2 tbsp. glucose
3 tsp balsamic vinegar

In a food processor or blender blend all the ingredients for the ripple on high for 2-3 minutes until a smooth consistency is reached. Transfer the ripple to a small saucepan and heat over gentle heat until the sugar has completely dissolved. Transfer to a small pouring jug and place in fridge until ready to use. For best results pass the ripple through a fine sieve to remove any strawberry seeds.

In a saucepan over medium heat, bring the sugar to the boil with a cup of water, continually stirring with a wooden spoon until the sugar has dissolved. Bring the sugar to 115 degrees Celsius and hold it at this temperature while you prepare the egg whites.

Using a stand mixer or electric beater whip the egg whites until light and frothy. Ass the cream of tartar and continue to whip the egg whites until soft peaks have formed.

Meanwhile increase the heat of the sugar and bring it to 121 degrees Celsius, once the sugar has reached this temperature increase the speed of your mixer to high and slowly pour in the hot sugar syrup until fully incorporated. Reduce the speed of the mixer to medium and beat until the meringue is glossy and stiff and room temperature.

Place the whipped cream and mountain pepper into a large mixing bowl and gently fold in the meringue a third at a time until fully incorporated.

Drizzle half of the strawberry ripple through the semifreddo and gently fold until rippled through.

Transfer the semifreddo into a lined 2L capacity tin lined with plastic wrap and freeze for 5-6 hours before serving.

Serve with remaining ripple.

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