ingredients:
- 1/2 cup whipping cream
- 3 egg yolks
- 50 g granulated sugar
- 125 g cream cheese
- 137 g mascarpone cheese, or 125 g cream cheese
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp rum (optional)
- 1 tsp gelatin (optional)
- 1 tbsp water (optional)
**** The ingredients will be listed again @ below ****
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- 1 tsp gelatin (optional)
- 1 tbsp water (optional)
1. Line 3.5 inches pan with plastic wrap or parchment paper and set aside.
2. Sprinkle the gelatin over the water and let bloom for 5 minutes.
- 1/2 cup whipping cream
3. Beat whipped cream until soft peak form. Add gelatine water, keep beating until stiff peaks form. Chill it in refrigerator.
- 3 egg yolks
- 50 g granulated sugar
4. Double boil egg yolks, sugar, and rum. Keep whisking it until it reach 140 F. (The bowl should not touch the boiling water.)
5. Remove the yolk mixture from the heat, whisk it until the mixture cools to room temperature.
- 125 g cream cheese
- 137 g mascarpone cheese, or 125 g cream cheese
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon juice
6. Transfer the yolk mixture to cream cheese, mascarpone cheese, salt, vanilla extract and lemon juice whisk until completely smooth.
7. Gently fold the cream cheese mixture into the chilled whipped cream with silicone spatula.
8. Once it's mixed, pour it into the prepared pan. Freeze for at least 12 hrs and up to overnight. Mixture should be frozen solid.
8. Before serving, unwrap the plastic wrap or parchment paper. Cut into serving size. Defrost it at room temperature for 20 mins. Or defrost it in fridge for 1 1/2 hrs. Ready to eat.
9. Semifreddo can serve with whipped cream, fruit syrup, etc.
notes: After we moved to Toronto, we missed the cheesecake from Cheesecake, etc. in Vancouver. I wanted to tried making the similar one. And this ratio of the ingredients seems really like it!!
