Frozen Cream Cream With Cranberry

Name: Frozen Cream Cream With Cranberry
Prep time: 45 min
Cook time: 375 min
Total time: 420 min
Yield: 6 Portionen
Ingredients: 2 piece Organic Lemons; 300 g Frozen Cranberries; 180 g Sugar; 2 tsp Cornstarch; 3 piece Eggs (Size M); 330 g Whipping Cream (min. 35% fat); 1 tsp Ground Vanilla; 0.5 tsp Almond Extract; 60 g Amarettini; Meringue Kisses for Decoration; Chocolate Balls for Decoration; Frozen Cranberries for Decoration

Ice Cream

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Cook Time

7 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Frozen Cream Cream With Cranberry is ready in 7 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This semifreddo is a wonderfully creamy and fruity dessert that is perfect for festive occasions. The combination of the delicate cream cream, the tart cranberries and the fine almond flavor is simply irresistible. I especially like to make it for Christmas or New Year's Eve because it looks so beautiful and can be prepared well in advance. The preparation is a bit more complex, but the result is worth it. If you like, you can mix some chopped almonds or pistachios into the cream.

Ingredients (12 ingredients)

2 piece Organic Lemons
300 g Frozen Cranberries
180 g Sugar
2 tsp Cornstarch
3 piece Eggs (Size M)
330 g Whipping Cream (min. 35% fat)
1 tsp Ground Vanilla
0.5 tsp Almond Extract
60 g Amarettini
Meringue Kisses for Decoration
Chocolate Balls for Decoration
Frozen Cranberries for Decoration

Preparation (11 steps)

Grate Lemon Zest and Squeeze Juice

Wash lemons. Finely grate the zest of one lemon and set aside. Peel the zest of the other lemon into thin strips and refrigerate. Squeeze the lemons and collect the juice.

Prepare Cranberry Compote

Thermomix® Setting

10 min/212°F/Speed 1 100

Put lemon juice, frozen cranberries and 100 g sugar into the mixing bowl and cook for 10 min./100°C/speed 1, stirring occasionally.

600

Stir in Starch and Thicken

Thermomix® Setting

2 min/212°F/Speed 2 100

Mix cornstarch and some water until smooth, add to the cranberries in the mixing bowl and cook again for 2 min./100°C/speed 2 until the mixture thickens. Then transfer the compote to a bowl and let it cool.

120

Prepare Loaf Pan

Line a loaf pan (20 cm length) with cling film so that the film protrudes over the edges on the sides.

Beat Egg Whites Until Stiff

Thermomix® Setting

3 min/Speed 3.5

Separate eggs. Place egg whites in the mixing bowl, insert the butterfly and whisk until stiff for 3 min./speed 3.5, gradually adding 40 g sugar. Transfer and set aside.

180

Stir Egg Yolks Until Creamy

Thermomix® Setting

3 min/Speed 4

Put egg yolks and 40 g sugar in the mixing bowl and stir until creamy for 3 min./speed 4.

180

Whip Cream Until Stiff

Thermomix® Setting

2 min/Speed 3.5

Put whipping cream into the mixing bowl, insert the butterfly and whisk until stiff for 2 min./speed 3.5. Add vanilla, grated lemon zest and almond extract and stir in for 10 sec./speed 3.

120

Mix Masses

Carefully stir the cream into the egg yolk mixture. Fold in the beaten egg whites.

Layer Semifreddo

Spread about 2 tablespoons of cranberry compote in the mold and cover with some cream mixture. Crumble a handful of Amarettini over it. Repeat the process until everything is used up, except for some compote for the topping. Refrigerate remaining compote.

Marble and Freeze

Swirl the mixture a little with a wooden skewer and freeze covered for about 6 hours, preferably overnight.

Garnish Semifreddo

To serve, let the semifreddo thaw slightly. Turn out onto a plate, remove the film. Garnish with remaining compote, meringue kisses, chocolate balls, frozen cranberries and lemon strips.