Cranberry Semifreddo
Semifreddo means half frozen in Italian. It’s rich and creamy, with a sweet tang from the Red Wine & Orange Cranberry sauce. To reduce the risk of foodborne illness, I suggest that you use pasteurized egg whites. Organic Valley is a popular and good quality brand that is easy to find at Whole Foods, Sprouts and other markets.
When whipping egg whites, make sure your bowl and beaters are clean and that eggs have been brought to room temperature.
- Yield: 12 servings 1x
Ingredients
Scale
- 2 cups heavy cream
- 3/4 cup room temperature egg whites (use pastuerized egg whites if worried about consuming raw eggs)
- 1/2 cup white sugar
- 1–3/4 cups Red Wine & Orange Cranberry Sauce (Recipe Here) (Or your favorite cranberry sauce)
Instructions
- Cut a piece of parchment paper to fit the bottom of a 10 inch springform pan.
- In a large bowl or bowl of a stand mixer, beat the cream on high with the whisk attachment or hand mixer. Beat until fluffy peaks are formed.
- In a large, clean, dry bowl, beat the egg whites until soft peaks are formed. Add the sugar slowly while beating and beat until you see shiny, stiff peaks.
- Fold the egg whites into the whipped cream and then fold the cranberry sauce in.
- Spoon the semifreddo mixture into the springform pan and smooth out the top evenly with a spatula.
- Cover the pan with plastic wrap and freeze for at least 4 hours, preferably overnight.
- Allow semifreddo to thaw for about 5-10 minutes before slicing.
Keywords: Dessert, frozen dessert, cranberries, holiday dessert, gluten free, nut free, vegetarian, low sodium
