Side Pannel
S'mores Semifreddo
S'mores Semifreddo
- Recipe Submitted by maryjosh on 10/26/2016
Ingredients List
- 1 sleeve graham crackers
- 3 Tbsp sugar
- pinch kosher salt
- 6 Tbsp unsalted butter, melted
- Semifreddo
- 8 Safest Choice™ pasteurized egg yolk(s)
- 1/2 c granulated sugar
- 1 tsp vanilla extract
- pinch kosher salt
- 1 1/2 c heavy whipping cream
- 2 c marshmallow fluff
- 3/4 c chocolate chunks
- toasted mini marshmallows (optional garnish)
- hot fudge (optional garnish)
Directions
Preheat oven to 325°F. Line a 9x5 loaf pan with parchment paper, letting it overhang all sides.
Add graham crackers to a food processor and process into fine crumbs. Add sugar, salt, and butter; pulse until mixture is well incorporated. Pour into loaf pan and press into an even layer.
Bake until light golden brown, about 20 minutes. Let cool completely, then remove from pan and peel away parchment.
Line that same loaf pan with plastic wrap, letting it overhang on all sides. Lay cooled graham cracker crust in bottom of pan.
Semifreddo
Whisk egg yolks, sugar, vanilla extract, and salt in medium bowl. Set bowl over a large saucepan of simmering water and whisk constantly until yolk mixture has thickened and an instant-read thermometer inserted into the custard registers 160°F, about 3 to 5 minutes. Remove bowl from simmering water and place bowl in ice bath. Stir mixture until cool.
Beat heavy cream until soft peaks form in medium bowl. Add marshmallow fluff and beat until stiff peaks form. Whisk 1/4 of the whipped cream into the custard to loosen it up (the custard will have become stiff from cooling). Carefully fold the remaining whipped cream and chocolate chunks into the custard until fully incorporated.
Pour semifreddo into loaf pan. Cover with plastic wrap, and freeze until firm, at least 8 hours.
Pull semifreddo out of loaf pan by pulling up the plastic wrap. Peel off plastic wrap and cut semifreddo into slices. Serve with toasted mini marshmallows and hot fudge, if using.
Add graham crackers to a food processor and process into fine crumbs. Add sugar, salt, and butter; pulse until mixture is well incorporated. Pour into loaf pan and press into an even layer.
Bake until light golden brown, about 20 minutes. Let cool completely, then remove from pan and peel away parchment.
Line that same loaf pan with plastic wrap, letting it overhang on all sides. Lay cooled graham cracker crust in bottom of pan.
Semifreddo
Whisk egg yolks, sugar, vanilla extract, and salt in medium bowl. Set bowl over a large saucepan of simmering water and whisk constantly until yolk mixture has thickened and an instant-read thermometer inserted into the custard registers 160°F, about 3 to 5 minutes. Remove bowl from simmering water and place bowl in ice bath. Stir mixture until cool.
Beat heavy cream until soft peaks form in medium bowl. Add marshmallow fluff and beat until stiff peaks form. Whisk 1/4 of the whipped cream into the custard to loosen it up (the custard will have become stiff from cooling). Carefully fold the remaining whipped cream and chocolate chunks into the custard until fully incorporated.
Pour semifreddo into loaf pan. Cover with plastic wrap, and freeze until firm, at least 8 hours.
Pull semifreddo out of loaf pan by pulling up the plastic wrap. Peel off plastic wrap and cut semifreddo into slices. Serve with toasted mini marshmallows and hot fudge, if using.
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