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Saffron Semifreddo With Cranberry Syrup and Salted Honey Nuts

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“A sophisticated recipe with savory, sweet and salty notes. A lot of steps, but none of them difficult. Enjoy!”
READY IN:
7hrs 30mins
SERVES:
6
YIELD:
6 desserts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a double boiler bringing water to a gentle simmer. Have an ice water bath big enough for the base of the double boiler ready.
  2. In the pan of the double boiler, combine egg yolks, sugar, and saffron threads. Place over simmering water and whisk constantly until the mixture is thick and doubled, about 5 - 6 minutes.
  3. Remove from heat and submerge in the ice water bath, continuing to stir to bring down the temperature. If the mixture gets too cold and is sticking to the bottom of the pan, it will release easily if you run hot water on the outside of the bowl.
  4. In the bowl of an electric mixer and using the paddle attachment, whip the egg yolk mixture with the sweet vermouth until it becomes thick and pale in color, 4 - 5 minutes.
  5. As the mixer is going, beat the heavy cream until soft peaks form (this can also be done ahead of time).
  6. With a spatula, add a third of the whipped cream to the egg mixture and stir together gently. Fold the remaining whipped cream into the egg mixture. Spoon the mixture into 6 individual ramekins, or leave it in the mixing bowl. Cover the ramekins or bowl with plastic wrap and freeze until firm, at least 6 hours. To serve, run a butter knife under hot water and cut around the edge of the ramekins to invert the semifreddo onto individual plates. Or, if you prefer, use a hot spoon to scoop the semifreddo from the mixing bowl. Serve with cranberry syrup and salted honey-nuts (recipes to follow).
  7. Cranberry syrup and salted honey-nuts : Combine cranberries, sugar, cardamom, wine, lemon juice, and water into a small sauce pot and bring to a boil. Reduce heat and simmer until the syrup has reduced by half and coats the back of a spoon. Set aside to cool.
  8. Preheat oven to 350 degrees. Place hazelnuts in a small mixing bowl and toss with olive oil and sea salt. Add honey and toss once more to coat.
  9. Transfer nuts to a lined baking sheet and bake, stirring at least once, until the nuts are golden, about 10 minutes. Remove from oven and let cool completely.
  10. Once the hazelnuts have cooled, roughly chop the nuts and serve atop the semifreddo with the syrup.

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