Maple Brown Butter Semifreddo Recipes

MAPLE-BROWN-BUTTER SEMIFREDDO

Steps:

• In a medium bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes; refrigerate. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into a small bowl. In clean saucepan, bring maple syrup to a boil over medium-high and cook 2 minutes.
• In a medium bowl, using an electric mixer, beat egg yolks on high until pale yellow, 1 to 2 minutes. With mixer running, add hot maple syrup in a slow, steady stream, then add brown butter. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, gently fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan and cover with plastic wrap. Freeze until firm, 5 hours (or up to 1 week). Serve topped with hazelnuts, if desired.

MAPLE BUTTER

Steps:

• Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.
• Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.