That is sometimes how I feel when I clean out my refrigerator – I just never know exactly what I am going to get. Unfortunately, most of the time it isn’t something as nice as a chocolate!! Occasionally though, I come across something that is a pleasant surprise – in this case that would be some leftover dulce de leche and some whipping cream. Being the thrifty soul that I am (yes, dear I can hear you laughing as I type this!) I figured I simply couldn’t let it go to waste so the next question of course was “what am I gonna do with that”?
Fortunately finding uses for dulce de leche and whipping cream isn’t brain surgery – ice creams, puddings and Chocolate Chili Dulce de Leche cookies all sprang instantly to mind. But I’d been wanting to make a semifreddo and thought this would be the perfect opportunity. For those of you who aren’t familiar with it, Semifreddo is a frozen dessert that is (at least to my way of thinking) a cross between a mousse and an ice cream and typically consists of meringue, whipped cream and whatever flavoring combination you fancy. Hence, an internet search will turn up hundreds of recipes.
Yikes. Cleaning out the refrigerator was the easy part.
After reviewing a bunch of recipes it was easy to narrow down what I was going to use as my basic recipe – I passed on those that included gelatin (not that I have anything against gelatin but in this dessert it just seemed wrong) and on those that were heavy on the egg yolks since I really wanted something lighter and airier. I finally settled on one from The Essential New York Times Cookbook to use as my starting point – 1) because I didn’t have to convert mL’s and grams (tough for me when I am adapting a recipe) and 2) because it included a technique for an italian meringue that I’d never tried.
Suffice it to say that I will be using this technique for italian style meringue from now on…to be blunt, it rocks. No drizzling hot sugar syrup into egg whites and hoping I don’t cook them.. those days are now gone!!
Have I lost you or bored you to tears yet? Sorry about that – I tend to “geek out” a little when it comes to technique but in the interests of brevity I think I am gonna just move on to the recipe.
And tell you that it is ONE of the best desserts I have ever made.
And tell you that you really should try it. Today.
And that it is TOTALLY worth splurging on.
And that it would make a fabulous Valentine’s Day dessert…so you can plan ahead.