Semifreddo And Granita: Jacob Kenedy’s Recipes For Italian Summer Desserts

Here are 2 recipes that I’ve been eating astatine location pinch my family since moreover earlier nan warmer upwind started to make maine smile: a tiramisu semifreddo and a granita, nan Sicilian iced slush (made from caller consequence juice, seed milks aliases coffee) that is is nan Slush Puppie’s distinguished aunt. The eventual refreshers connected a sunny time astatine immoderate clip of nan year.

Tiramisu semifreddo (pictured top)

Prep 5 min
Cook 45 min
Freeze 6 hr+
Serves 10

Whisk nan ovum yolks and 100g sweetener successful a ample vessel group complete a cookware of simmering water, beating constantly, until voluminous and hot. Move nan vessel connected to a vessel of iced h2o and whisk again until cool. Add nan mascarpone and whisk again until wholly incorporated.

Whip nan pick connected medium-low to soft peaks, past fold it into nan mascarpone mix. Gently fold successful nan whipped ovum whites.

In a abstracted bowl, operation nan espresso pinch nan remaining 100g sweetener and your chosen booze.

Line a two-litre instrumentality pinch clingfilm and, utilizing a beverage strainer, sift a 4th of nan cocoa powder complete nan base. Gently dispersed astir a 3rd of nan mascarpone pick connected apical of nan cocoa. One by one, dip half nan sponge fingers successful nan boozy espresso syrup, soaking them thoroughly, past put successful a neat furniture connected apical of nan mascarpone cream.

Dust pinch different 4th of nan cocoa powder, past apical pinch different 3rd of nan mascarpone cream. Repeat pinch a 2nd furniture of soaked biscuits and different 4th of nan cocoa powder. Top pinch nan remaining 3rd of nan mascarpone pick and particulate nan apical pinch nan remaining cocoa powder. Freeze for astir six hours aliases more, until wholly set.

Just earlier serving, move retired nan semifreddo connected to a cool platter, particulate pinch nan remaining spoon of cocoa powder, past portion and serve.

Pomegranate granita

Here, I usage pomegranate – a favourite consequence and emblem of Sicily – but you tin usage immoderate consequence juice you fancy (or berries blended pinch a mini magnitude of water). As pinch each nan champion recipes that telephone for fewer ingredients and minimal intervention, nan value of nan granita is solely limited connected nan value of nan pomegranates: look for ones pinch a deep, purplish garnet colour to their seeds.

Prep 25 min
Freeze 4 hr+
Makes About 1 litre

2kg full pomegranates, aliases 1.2kg pomegranate seeds, aliases 1 litre pomegranate juice (look for 1 that is 100% pomegranate juice, and ideally not from concentrate)
100g achromatic sugar

First, prime nan seeds from nan pomegranates, discarding immoderate of nan cream-coloured membrane, which is very bitter. Transfer nan seeds to a nutrient processor (not a blender, which would pulp nan pips and merchandise their bitterness) and whizz until nan pips are still whole, but released from their crystalline flesh.

Strain done a sieve, pressing to extract each nan juice, past operation successful nan sweetener until dissolved.

Transfer to a wide crockery and put it successful nan freezer. Once it starts to frost astatine nan edges, and each 10-15 minutes thereafter, operation pinch a fork aliases whisk, and repetition until it’s almost wholly stiff and icy; this should return astir 4 hours successful all.

The granita is fresh to service successful this somewhat wet, slushy state, but if you want to support it longer, time off nan granita to frost solid, past return it retired to thaw for 20 minutes aliases truthful earlier serving, past break it up pinch a fork.

• Jacob Kenedy is cook and proprietor of Gelupo, Bocca di Lupo and Plaquemine Lock, each successful London