Wednesday, July 20, 2011

Accomplishment

I always feel a genuine sense of accomplishment (and a little bit of pride) when I bake something new, and it turns out beautifully. This isn't always the case, so I've developed a habit of involuntarily cringing just a little bit before mustering the courage to peek at the final product.


The by product of experimenting a lot is wasting a lot. It puts me in a foul mood. Last year I was dead-set on creating a caramel recipe that didn't use corn syrup, but all I succeeding in doing was wasting about 5 pounds of butter, and 3 gallons of rich whole whipping cream. Let's not even mention the sugar!


Based on the preparation of this Semifreddo, I feared this new venture would turn out like my many batches of experimental caramel. Fortunately, my first impressions were defeated, as this beautiful confection goes from a hot liquid mess to a beautifully constructed cake that tastes as smooth as it does light and airy. Competing flavors are balanced together harmoniously, while this dessert makes an excellent companion on a hot summer's day.
Peanut Butter-Chocolate Semifreddo
Recipe


Though this dessert takes a bit of advance planning, (a minimum of 5 hours to set in the freezer) make sure to consume this dessert in the day following completion. Though the link suggests it will be good up to three days, I found to enjoy it best in the first 24 hours.

One year ago: Climbing Trees, Extraordinary Lemon Tart
Two years ago: A Family Favorite, Banana Blueberry Muffins

2 Sweet Talkers:

Barbara Bakes said...

I remember talking about making caramel with you when we made macs. I'm still intimidated. Looks like you've mastered this scrumptious dessert.

Corinna said...

This looks tasty and it's the first time I've ever heard of semifreddo. I definitely need to give it a shot.

Blog Widget by LinkWithin