LOUISVILLE, Ky. — If you have fresh berries, basil and local honey, you don't have to limit yourself to a salad. Chef Jeff Potter from 610 Magnolia stopped by Great Day Live to show how you can incorporate fresh produce into a delicious dessert. 610 Magnolia is located at 610 West Magnolia Avenue in Louisville, KY. For more information, call 502-636-0783 or go to 610Magnolia.com.
Buttermilk Semifreddo
9 egg yolks
¾ cup sugar
1 tspn vanilla paste
Pinch of salt
1 cup heavy cream
½ cup buttermilk
6 Tablespoons Buttermilk Powder (optional)
½ cup sour cream
- Whisk together the egg yolks, sugar, vanilla and salt in a heat proof bowl. Set up a pot of boiling water that the bowl will lay comfortably on. Gently start heating the egg mixture in the double boiler. Heat the eggs until it reaches 160oF which should thicken the mixture, about 5-10 mins. Set up an ice bath for the egg mixture bowl so it can cool down to at least room temperature.
- Meanwhile in a stand mixer or by hand, whip together the cream and buttermilk until stiff. Stir in the buttermilk powder and sour cream into the whipped cream.
- Once the egg mixture is cooled, fold in the whipped cream mixture. Transfer into molds or a serving vessel such as a bowl or loaf pan. Top with plastic wrap and place in freezer overnight or at least 8 hours.
- Pop out the semifreddo or scoop out with a spoon into bowls. Top with any ingredients that you want. Farmers market summer berries, herbs, sorghum and some salty nuts are a great combination.