Turmeric semifreddo, and Turmeric Mousse

10 years ago I made a turmeric cake, it was well before the 'turmeric fad', and definitely an experiment (that came out well!) but the most important thing for me is that it made me look at the spice in a new light, i.e. for desserts! This time I made a creamy mousse which, when frozen, becomes a delicious semifreddo. I made 8, 4 for the fridge and 4 for the freezer, I liked the semifreddo more, and so did my son, while husband and daughter preferred the mousse, it is all a matter of taste of course, but conveniently this recipe makes 8 portions and everyone could be happy.

Ingredients

1 egg

1 tbsp cornflour

3 tbsp sugar

half tsp turmeric powder

250 ml milk

300 ml cream

cornflowers to decorate (optional, and see note at the end)

Mix the egg with the cornflour, sugar and turmeric powder, then add the milk slowly and bring to the boil, stirring constantly with a whisk. When the custard is thick remove from heat and keep stirring until it cools down, adding 50 ml of cream (not whipped) as you do so, to make the custard nice and creamy. 

Whip the rest of the cream and then start adding it to the custard, little by little, and folding gently with a spatula. 

Halfway through (when you have used half of the cream), do the reverse: add the custard to the cream bowl, always folding gently. 

The resulting mixture will be quite pale, but it will become more bright and yellow after freezing and/or refrigerating. 

Now spoon the cream into 8 ramekins (still gently, to keep it nice and fluffy) 

Sprinkle with petals (optional) and then freeze for a few hours (for a semifreddo) or refrigerate overnight (for mousse).

For a semifreddo remove the ramekins from the freezer 20-30 minutes before serving; serve the mousse straight from the fridge. FYI, I have also tasted the custard before adding the cream, and it was scrumptious, perfect for a tart or to fill a sponge or for a trifle... will work more on it!

As for cornflowers, usually the they have a little pungent taste (a bit like clove) and I never used them for dessert before, but these from my garden didn't taste pungent, in fact they were quite 'bland', maybe because of all the rain we had? Not sure, but anyway, they are pretty and edible, and as I was using some to garnish basmati rice I kept the rest for the dessert. Taste them before using them though, and if they are pungent choose another flower for this (or any) dessert.

Photos and Recipes by Alessandra Zecchini ©

Vegan chocolate semifreddo, two ingredients only

This is intense and delicious, and yes, only two ingredients are required (well, plus water...). It tastes quite a bit like nama choco, an amazing Japanese chocolate which is made with cream, but there is no cream here, and it is also incredibly easy to make.

Inredients

200 g dark chocolate (dairy free, and the best you can find)

100ml water

the liquid from a can of chickpeas (aquafaba)

Break the chocolate and place into a bowl with the water, and then onto a pot of boiling water to melt at bain marie. If you heat the water and the chocolate together they will mix perfectly. 

In the meantime beat the aquafaba until you get stiff peaks. 

When the chocolate is melted beat it with an electric beater until it cools down.

Add a spoon or two of aquafaba to soften, and then, spoon by spoon, add the chocolate to the aquafaba mixutre, folding well.

Pour into an ice cream container. It will look quite pale and have the consistency of a 'runny' mousse, but it will turn back into a strong dark chocolate colour while freezing.

Freeze for a few hours, then remove from the freezer 10 minutes before serving, wait for the edges to melt a little and then cut into slices and serve. This is really, really good!

Photos and Recipes by Alessandra Zecchini ©

A very easy semifreddo dessert for Sweet New Zealand

Because I am traveling in South America, I don't have an oven and I have very little time for cooking, but I really wanted to take part to Sweet New Zealand. So I am recycling an old recipe that never fails to impress, specially because it is easy to assemble and takes very little time. You will need two pieces of sponge cake/trifle sponge. Place one piece in a container and drizzle with your favourite booze. I used Frangelico because I needed to finish the bottle, it has a lovely hazelnut flavour. Other suggestions: Amaretto, Cointreau, Grand Marnier, rum....

Next, mix some vanilla ice cream with some preserved pitted cherries.

Spread the (now pink) ice cream over the sponge cake and cover with the second layer or sponge.

Drizzle some more booze on top, and cover. Place in the freezer for at least two hours. The sponge won't freeze, and it will cut beautifully!

Cut and serve. It really tastes quite professional, so don't tell anyone how easy it is!!! :-)

This recipe is for Sweet New Zealand, this month of April hosted by Monica of Delissimon. 
Please send me a message if you would like to host a month.

Photos and recipe by Alessandra Zecchini ©