By: Philip Saneski
Semifreddo is a frozen custard flavored with Arbequina olive oil and bergamot oranges. Meyer lemon are juiced and mixed with water, sugar, vanilla and salt to create the sorbet. Pistachios are roasted and cooked with sugar and ground into a powder to add crunch and texture. For Plate up the plate is drizzled with a huckleberry port wine sauce(huckleberries, port, sugar, vanilla, salt,) the square of semifreddo is placed on the plate, sprinkled with pistachio praline and a quenelle of Meyer lemon sorbet is placed on a bed of praline. The plate is finished with a meyer lemon chip. Hope you have your hot spoons ready!
Olive oil Semifreddo
8 egg yolks
½ vanilla bean scraped for seeds
Zest of two bergamot oranges
120g California Arbequina olive oil
Bring sugar and water to a boil. Whip Yolks in kitchen aid to ribbon. When sugar reaches 242°F pour syrup immediately into whipping yolks careful not to get any on the whip. Keep whipping until mixture get thick and cools down. Slowly drizzle in olive oil, add zest and vanilla seeds. Mix cream to a med stiff peak and fold into the egg mixture. Pipe into molds and freeze until firm.
Meyer lemon Sorbet
Juice 1 qt of meyer lemon juice.
Zest of 3 meyer lemon finely chopped
2 c sparkling water
1 t vanilla puree
Combine all ingredients with a whisk. Adjust the taste with salt, syrup and juice. Make sure the sorbet is not too tart or too sweet. Spin.
2 c Toasted Pistachios
1 c sugar
Sprinkle the sugar in a dry pot to caramelize stirring frequently to a dark golden color. Stir in the toasted pistachios and pour out into a silpat. When cool pulse in food processor until fine ground, but not wet.
Huckleberry Port Sauce
2 c cleaned huckleberries
1 c port wine
½ c sugar
Juice of 1 lemon
Pinch of salt
Bring first 5 ingredients to a simmer in pot. Make a slurry with the cornstarch and water. While whisking sauce pour in slurry to thicken sauce. Cook for 1-2 minute more. Pour into quart container and keep chilled for up to a week.
Meyer Lemon Chips
Two Meyer Lemons
2 c water
2 c sugar
2T corn syrup
Slice your lemons as thin as possible on the slicer and set aside. In a large pot, add the sugar and water and heat until the sugar is dissolves. Add the corn syrup, mix and bring to a simmer. Turn off heat and add the lemon slices and let sit for an hour . Lay them out on a silicone lined sheet pan. Bake the chips at 200°F turning them over occasionally. Bake them for about an hour and a half or until they start to slightly brown. Peel off sill pat and let them cool. Store in air tight container with desiccant