Yogurt Semifreddo with Radicchio
Many pastry chefs from the famous Treviso area have been inspired to create a variety of dessert dishes using the region's famed radicchio. In this one, the slightly bitter radicchio is transformed into an exquisite marmalade, then added to yoghurt and honey to create an exceptional semi-freddo.
Starting in 2006 ten top pastry chefs from Treviso were commissioned to create a dessert made with the area’s famed Radicchio Rosso to would be selected as the official radicchio dessert.
The winner, announced in October 2009, was Segno (“impression”), a sponge cake filled with a specially formulated marmalade of radicchio rosso di Treviso and available in pastry shops in Treviso and nearby towns.
Serves 6
For the marmalade: Cut the radicchio in very thin strips, then mince the strips. Bring 1 cup of water to a boil in a saucepan, stir in the radicchio and simmer for 1 minute. Drain the water.
-2-Add the butter and sugar, stir to combine, and cook, stirring occasionally, until very soft, at least 30 minutes. Remove from the heat, stir in the lemon zest, liqueur, and grappa, if using. Reserve.
For the semifreddo: Put the gelatin into a bowl and mix with 1 cup of boiling water. Stir until the gelatin dissolves, then mix 7/8 of the reserved radicchio marmalade until well combined, reserving the rest of the marmalade for garnish. Allow the mixture to cool to room temperature, then stir in the yogurt until creamy and well combined. Divide the mixture between 6 ramekins or in one mold, cover in plastic wrap, and refrigerate until firm, about 3 hours.
To serve, unmold the semifreddo onto a serving plate and drizzle with honey and garnish with the remaining radicchio marmalade.
Recipe courtesy of: http://www.radicchioditreviso.it
