May 31, 2008

Apricot Semifreddo with Blackberry Sauce

Apricot Semifreddo with Blackberry Sauce

My first semifreddo experience (sort of a frozen custard for those who don't know) was not the best one. This was my first time making custard (on the stovetop), and it didn't come out quite right to begin with. I partly blame the recipe for that. After it directed me to only cook the custard for 5 minutes (or until the mixture coats the back of the spoon), it became clear that this wasn't long enough. So I consulted my trusty Betty Crocker cookbook, which has instructions on how to cook almost anything., it told me to cook the custard for 10 to 15 minutes. So by now, I've experimented with the heat level, the stirring amount, and the whole time of course it's been cooking. It started to curdle (which Betty Crocker assured me was not a problem and could be fixed with vigorous beating), so I vigorously beat it. After about 15 minutes of this, I could take no more and said screw it. It had thickened, but still was not coating the back of the spoon. What did I do wrong? Custard experts, please advise.

Anyway, now to the taste of the thing. I wasn't crazy about the texture, and it had a very frozen yogurt-y taste. Still, the taste was good. Maybe it was the excellent blackberry sauce that saved it. The actual semifreddo was creamy with that subtle citrus-y flavor that apricots provide. The blackberry sauce though...I could see myself using this on many different things: ice cream, pancakes, waffles, rice pudding, etc.

Make again? Probably not. Maybe I should learn how to perfect the art of making custard first, or maybe I will try Betty's method from the start next time.

Apricot Semifreddo with Blackberry Sauce
Vegetarian Times, July/August 2005

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