Chocolate Semifreddo

Italian for "half cold," a semifreddo is any chilled or partially frozen dessert including cake, ice cream, fruit and custard or whipped cream. I had never heard of this before so I was excited to try this simple recipe. It was well worth the effort as the result was somewhat of a mix between ice cream, gelato, whipped cream and cake. It's hard to describe so you'll just have to try it! This would be great for a dessert party as it can be made a few days before and is quick to put together. The recipe below yields 8-10 servings. Enjoy!

HELPFUL HINTS
1. There are several ways this can be presented. You could use chocolate curls, fresh raspberries or blackberries or any kind of an ice cream sauce. You pretty much can't go wrong if it pairs well with chocolate.
2. Once taken out of the freezer, it begins melting so move quickly to get it cut and on the plates.

INGREDIENTS
4 large eggs
1/4 cup water
3/4 cup sugar
6 oz semisweet chocolate, melted
1 tsp vanilla
1 cup heavy cream
Chocolate Syrup, for garnish
Raspberries, for garnish

DIRECTIONS
1. Melt chocolate in a small saucepan then set aside.
2. Line a 9x5 inch loaf pan with plastic wrap, allowing the excess to hang over the edges.

3. Using a stand mixer, beat the eggs on medium-high speed for 3 minutes.

4. In a small saucepan, combine water and sugar and simmer over medium heat until the syrup is clear.

5. With the mixer on medium-high speed, slowly add the hot sugar syrup to the eggs, pouring it down the side of the bowl.

6. Bring additional water to a simmer in another saucepan and over it (not in it) place the bowl with the egg mixture, whisking constantly to prevent curdling until it reaches 160 F. This will take 2-4 minutes.

7. Remove from the heat and beat on high speed until light and fluffy and cooled to room temperature, about 5-10 minutes.

8. Gently fold in melted chocolate and vanilla.

9. In a medium bowl whip cream until soft peaks form.
10. Gently fold the cream into the chocolate mixture.

11. Pour into the prepared pan and place plastic wrap directly on the surface.

12. Freeze until firm, about 8 hours.
13. Remove the plastic covering and unmold the semifreddo onto a serving platter.
14. Peel away plastic wrap, slice, and serve immediately.

Asiago Crisps with Boursin and Raspberry

These are one of our favorite appetizers, combining the wonderful flavors of asiago cheese, raspberry and Boursin cheese. Boursin is classified as a triple-cream cheese from France and is normally made with pasteurized cow's milk. It has a very smooth, creamy texture and mild, delicate base flavor, usually including garlic, herbs, black pepper, shallots and chives. Though you can buy Boursin at the store, I have found that making it from scratch is more economical and it tastes much fresher. The recipe below yields 4 dozen crisps and a whole lot of extra Boursin. Enjoy!

HELPFUL HINTS
1. Depending on your preferred crispiness level, for crunchier crisps leave them in the oven a few minutes longer.
2. The boursin can be made several days ahead if stored in an airtight container in the refrigerator.
3. If you're using Boursin after it's been refrigerated, let it get to room temperature before trying to spread it.
4. Boursin can also be used in other applications such as spreading on other crackers or even on top of steaks. This recipe will leave you a lot of extra so be prepared to use it up!
5. Make sure the raspberries are not too wet or they will discolor the boursin.

INGREDIENTS
6 oz Shredded Asiago Cheese
3 oz Fresh Raspberries
2 garlic cloves
6 oz butter, room temperature
10 oz cream cheese, room temperature
2 Tbs grated parmesan
1 tsp dried dill
1 tsp dried marjoram
1 tsp dried basil
1 tsp dried chives
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper

DIRECTIONS
1. Preheat oven to Convect Bake 375 degrees F.
2. Line a large baking sheet with parchment paper or other reusable nonstick bakeware liner.
3. Drop 1 level teaspoon of Asiago cheese into mounds a few inches apart on baking liner.


















4. Convect bake Asiago rounds until their edges just begin to color; about 7 minutes.

5. Transfer crisps, still on bakeware liner to wire rack; cool 2 minutes.
6. Transfer to paper towels to absorb excess fat.

7. Repeat with remaining Asiago cheese.
8. Crush garlic and mix with butter, cream cheese and parmesan.

















9. Add dill, marjoram, basil, chives, thyme, parsley and pepper and stir until combined.
































10. Place small dollops of Boursin cheese on top of each Asiago circle.
11. Garnish with halved fresh raspberries.