Are you tired of pumpkin yet?
I’m totes not…but, maybe we need a teensy break. Besides, fall has other stars! Pink ones even, like the tart and native-North-American-beauty, the cranberry. In my head I’m saying “cran-brerry,” in case you wanted to know. Anyway, cranberries shouldn’t just be relegated to side dish status. They are tart, a little bitter, and have the prettiest jewel-toned hue.
I’m a big fan of semifreddo, it’s a lot like ice cream–but it isn’t. It’s a little less fussy, since you don’t have to bust out a machine to churn it, but still manages to maintain a light-yet-rich character. The deep fuchsia cranberry puree turns the best shade of pink when folded into the semifreddo base–no dyes up in here. A little vanilla and some bourbon bring warmth to the bittersweet tang of the cranberry, while whipped cream and egg yolks bring creamy lushness. Even though it’s a pretty easy recipe, this dessert certainly feels fancy and would be a perfect make-a-head treat to round out a fall or holiday gathering.
Cranberry Semifreddo Cups
Adapted from this recipe.
You could use another fruit puree if you aren’t feeling, or can’t find, cranberries. Any tart, red fruit would be a nice substitute. You can also serve this semifreddo in scoops or smooth it into a loaf pan before freezing and slice once frozen (like this). I garnished these cups with lightly sweetened whipped cream and some chocolate vermicelli sprinkles. I happen to like tart cranberry with chocolate, but if you aren’t a fan, these are lovely unadorned as well. The recipe below produces more cranberry puree than needed–use it to serve these semifreddo cups or save for another use.
12 ounces cranberries
2/3 cup sugar
1/2 cup water
1 cup heavy whipping cream
2 Tablespoons mild honey
2 Tablespoons sugar
3 large egg yolks
2 teaspoons vanilla extract
2 Tablespoons bourbon (optional)
In a medium saucepan combine cranberries, 2/3 cup sugar, and water. Cook over medium heat until cranberries burst and release their juices and the mixture starts to thicken. Press the cranberry mixture through a fine mesh sieve, discard skins and seeds. You will have around 2 cups of cranberry puree. Set aside to cool.
Create an ice bath and set aside.
Fashion a double boiler out of a bowl and a pot with a bit of simmering water in it–place a dampened paper towel on the underside of the bowl, making sure it is just larger than the pot below, to avoid slipping while whisking. This way you are able to whisk without steadying the bowl with your other hand.
Place the honey, remaining 2 Tablespoons of sugar, and egg yolks in the bowl. Whisk over the simmering pan of water until the yolk mixture gains some volume, becomes pale in color, and the whisk is just beginning to leave tracks in the mixture. Slowly drizzle in the vanilla and bourbon–whisking the whole time. Continue to whisk the yolk mixture over the simmering water until thickened and the whisk leaves clear, visible tracks in the yolk mixture. Remove the bowl from over the pot of water and whisk over an ice bath until cooled. Gently fold about 1-1 1/3 cups of the cranberry puree into the yolk mixture.
In a clean bowl, whip the cream until it holds medium peaks. Fold in 1/3 of the cream mixture into the cooled yolk and cranberry mixture. Once combined, repeat with the remaining whipped cream. Spoon the semifreddo mix into cups, cover with plastic wrap and freeze for several hours until very firm. Serve cold with desired garnishes.
Megan
Prettiest ever! I think I may need to make individual semifreddos for thanksgiving dessert. It’s just the truth!
cindy
yes!
Abby@ Totes Delish
Ohhh I just saw cranberries and wondered what to make with them, this is perfect! I love the texture of these (or the look of the texture!), I love love love the pictures too!
cindy
it has a great texture, for sure. Thanks Abby!
Lola
Done and DONE! I don’t know what I’ll make these for but you did not lead me astray with your Pumpkin Semefreddo last year so I neeeeeed to try this!
cindy
yes! you have no idea how happy this makes me 🙂
Denise
YEAH! So happy to see something besides pumpkin. Great way to use cranberries – love this idea for a light dessert.
cindy
yay! glad you like it 🙂
Katie @ Blonde Ambition
Love the pink hue! I’m into the pumpkin pause — I’ve been starting to pin a lot more cranberry recipes lately!
Maggie @ A Bitchin' Kitchen
This dessert is GORGEOUS! I’m totally guilty of overdoing it on the pumpkin at this time of year, so it’s nice to see another fall/winter option!
cindy
Thanks Maggie…I’m not over pumpkin yet though, ha.
Laura Dembowski
I love baking with cranberries! They’re such a unique and yummy food. I’ve never had semifreddo before but it sounds great 🙂
cindy
totally! you should definitely try it sometime, especially if you are a fan of frozen desserts!
Rhiannon
Oh my word, this looks gorgeous and my mouth is just watering to sample a bite! What a wonderful combo; you’re amazing 🙂
cindy
Aw! Thank you, Rhi!
Katie
Looks so yummy and delicate! I can’t get enough cranberries during the fall … I always stock up on them to freeze for the rest of the year.
cindy
Thanks, Katie!