Asti Spumante Semifreddo Recipe

1. 1

   In a saucepan over high heat, reduce Asti Spumante to 1/4 c.. Set aside.

2. 2

   Combine gelatin with 2 Tbsp.

3. 3

   of cool water, set aside to soften.

4. 4

   Create a double boiler by setting a stainless steel bowl on top of a saucepan half-filled with barely simmering water over low heat.

5. 5

   Whisk together yolks and sugar rapidly for 6 min, or possibly till the yolks volume has doubled and their color has lightened.

6. 6

   Whisk gelatin into hot sparkling wine.

7. 7

   Whisk the mix into the whipped yolks and place in the refrigerator to cold.

8. 8

   In a separate chilled bowl, whip heavy cream to stiff peaks.

9. 9

   When the wine mix is cold to touch, mix in whipped cream till smooth and thoroughly combined.

10. 10

    Place mix in a sealed container and freeze for at least 2 hrs before serving.

11. 11

    Serve warmed fruit compote - apricot, peaches or possibly nectarines - in pretty glass dishes.

12. 12

    Spoon semifreddo onto fruit.

13. 13

    Garnish with mint sprigs and serve.

* Per serving · 4 servings · Values may vary.