Traditional candied citrus peels takes at least six to 24 hours to be completed--for the outer covering of the citrus fruit to turn into a sweet but slightly tart confection--but albeit it requires a long and tedious process, it's definitely worth the wait. Culinary consultant, lead trainor for the United States Department of Agriculture, and owner of Delize Cakes and Pastries Chef Jill Sandique shares a lovely dessert recipe that's a cross between ice cream and mousse in texture, a great addition to your next dinner setup.
Serves 6 to 8
6 egg whites pinch of salt
1/2 cup granulated sugar
2 cups heavy cream
1/2 cup sifted confectioners’ sugar
1/3 to 1/2 cup glazed fruits, candied cherries, candied citrus peel or a combination
1 to 1 1/2 cups sliced almonds, for garnish
1. In a mixer bowl, put together egg whites, salt and granulated sugar. Place bowl over a pan of simmering water and whisk until sugar is dissolved. The mixture should be frothy and warm to the touch.
2. Remove bowl from heat and attach to an electric mixer. Beat the warmed egg whites at medium speed for 3 minutes then increase speed to high. Beat for another 5 to 7 minutes or until stiff and opaque. Cool completely.
3. Meanwhile, line a large loaf pan with plastic wrap. Set aside briefly.
4. Dice the candied fruits then fold into the cooled meringue.
5. In another bowl, whip the heavy cream until light. Add whipped cream to the meringue-fruit mixture. Mix well. Pour mixture into the prepared pan. Freeze for 6 to 8 hours.
6. Unmold the semifreddo from the pan and place on a platter. Garnish with toasted almonds. Slice into serving portions and serve immediately.
Originally published in Food Magazine. Photograph from unsplash.com.