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Recipe Name: Asti Spumante Semifreddo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Cup(s) Asti Spumante, sparkling
1/2 Teaspoon(s) Gelatin
3 Egg yolks
3 1/2 Tablespoon(s) Sugar
1/2 Cup(s) Heavy cream
Asti Spumante to 1/4 cup. Set aside. Combine gelatin with 2
tablespoons of cold 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 minutes, or until the yolks volume has
doubled and their color has lightened. Whisk gelatin into warm
sparkling wine. Whisk the mixture into the whipped yolks and place in
the refrigerator to cool. In a separate chilled bowl, whip heavy cream
to stiff peaks. When the wine mixture is cool to touch, fold in
whipped cream until smooth and thoroughly combined. Place mixture in a
sealed container and freeze for at least 2 hours before serving.
Serve warmed fruit compote -- apricot, peaches or nectarines -- in
pretty glass dishes. Spoon semifreddo onto fruit. Garnish with mint
sprigs and serve. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #614 by Peggy
Morgan <> on 97

Nutrition (calculated from recipe ingredients)
Calories: 1244
Calories From Fat: 127
Total Fat: 14.3g
Cholesterol: 175.8mg
Sodium: 81.9mg
Potassium: 952.4mg
Carbohydrates: 45.9g
Fiber: 0g
Sugar: 23.5g
Protein: 3.5g

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