This week, after leaving our broken van in Hope and finally getting home from the Okanagan, we loaded up on the last of the u-pick strawberries, and also picked up flats of raspberries and tayberries. Tayberries are my favourite! A raspberry-blackberry cross, they are lovely and floral. They make a delicious jam with honey, so I froze some to do that when I have more time on my hands (after my sister's wedding!). Shea, however, knew exactly what he wanted with the berries - semifreddo! A family favourite for sure. I love the mousse-like texture of semifreddo. Easier than ice cream (at least you don't need a special machine), and hey, lower in fat, if you care about such things. So after making strawberry-rhubarb sorbet to use up the fast-approaching-death strawberries, semifreddo it was. Oh I love summer berry desserts!
Tayberry Semifreddo
3 cups tayberries (or raspberries, blackberries, or a combination)
1 cup sugar
1/4 cup water
pinch of salt
3 large egg whites
1 cup whipping cream
Line a 9 by 5 inch loaf pan with 2 sheets of plastic wrap, leaving an overhang on all sides so you can remove the semifreddo easily.
Pulse berries in a food processor until broken up, them push through a strainer to get as much pulp/juice as possible. Set aside.
Bring sugar and water to boil in a small saucepan over high heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Beat egg whites in an electric mixer until foamy. With speed at medium-high, slowly, and carefully add hot sugar syrup, avoiding the beaters! Beat 8-10 minutes, until egg whites are cooled to room temperature.
Beat cream until stiff. Fold berry puree into egg white mixture until almost blended, then fold in whipped cream.
Fill loaf pan, spreading the mixture into the corners. Cover with plastic wrap and freeze for at least 6 hours or overnight.
I usually have a bit of mix left over, which a put into some little dessert glasses. Jay and I enjoy them after the kids go to bed (shhhh!) Let's call it a taste test!
