Semifreddo al Melone

A refreshing dessert when it’s really hot!

We were invited for a Ferragosto lunch, I think almost 100% of all Italians that day celebrate with family and friends, eating, drinking and being merry (Kudos however to those who work that day)! So, I was bringing a dessert and opted for a refreshing Semifreddo. It’s so simple to prepare!
Ingredients for 4 persons
1 melon, choose a beautiful and sweet one
7 tbl spoons caster sugar
3 tbl spoons lemon juice
5 tbl spoons of fresh mascarpone
2dl whipped cream
1 teaspoon vanilla sugar
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Slice the melon in half carefully and remove seeds. With a spoon, shave the pulp out of the melon halves, be careful not to hurt the skin of the melon.
Sieve the melon liquid (keep the liquid to pimp your ice tea or water) and purée the pulp with the lemon juice, sugar and mascarpone until you get a silky mixture.
Whip the cream and add the vanilla sugar, add to the melon mixture until well amalgamated.
Now fill the Melon halves with the mixture, cover with saran wrap and freeze over night. If you have melon mixture left, put it in a cake pan and freeze it as well. You can keep it for 2 weeks.
Remove the melons from the freezer ca. 30 mins before serving and put them in the fridge. Slice the melon halves in 4 pieces and serve with some mint leaves as decoration and some Amaretti.
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Apple Crumble Pie

Last week in Nizza Monferrato I was offered a piece of apple crumble tart which was absolutely delicious, I thought I need to try and bake one myself, so here’s my version of it:

Ingredients for a springform pan of 18cm

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Dough:
150 gr all purpose flour (me: farina per tutto, Mulino Marino) http://www.mulinomarino.it/eng/storia.php
70 gr unsalted butter
70 gr caster sugar
1 egg medium size
20 gr vanilla sugar
1 teaspoon baking powder
1 pinch of salt

Apple filling:
6 medium sized sweet apples ( I paid a fortune for Thurgauer Apples)
10 gr butter
1 teaspoon cinnamon

Crumble
150 gr all purpose flour (me: farina per tutto, Mulino Marino)
100 gr caster sugar
100 gr soft unsalted butter

butter for the pan, icing sugar

Preparation:

For the dough, mix the flour and baking powder in a bowl, add all other ingredients and knead until you get a soft dough. Roll 2/3 of the dough on the greased base of the springform pan, prick the dough all over with a fork and bake at 200c in the oven for 15 mins.
The other 1/3 of the dough will be used to form the rim, store it in the fridge in the meantime.

Filling: peel the apples, remove the core and cut the apples in small chunks, heat them in a pan by adding the cinnamon and the butter. Let simmer over medium heat until the apples get very soft but not as long as getting a purée, the chunks should not fall apart yet.
Let cool.

Take the springform pan from the oven and let it cool on a rack. Meanwhile, prepare the crumble by kneading the flour, sugar and butter until you get small crumbles.

When the base has cooled off, roll the remainder of the dough to a “sausage” and place on the rim of the springform pan, getting a rim of approximately 2-3cm.


Add the apple filling and cover it all with the crumble.
Bake for another 40mins at 200c. Let cool it off and cover with icing sugar.

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