Pancetta Brittle Dijon Semi-Freddo


Pancetta Brittle Dijon Semi-Freddo

October 6, 2011
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Developed to give summer soups a WOW factor!
Garnish your favourite Chilled Pea Soup with this Semi-Freddo.


2 large eggs, separated
1 tbsp (15 mL) granulated sugar
1 cup (250mL) whipping or 35% cream, whipped to soft peaks
1 tbsp (15 mL) Queen Mary Classic Dijon Mustard
1 tbsp (15 mL) Queen Mary Creamy Crunch Mustard
2 tbsp (25 mL) Pancetta recipe below


Line a 9 inch x 5 inch loaf pan with plastic wrap and freeze until ready to use.

In a bowl combine sugar and egg yolks. Whisk until pale. Fold in both Queen Mary mustards and pancetta brittle, and gently mix in thoroughly.

In a second bowl whip cream until it forms soft peaks.

In a third bowl combine egg whites and whisk until they form firm peaks.

Gently fold egg yolk mixture and whipping cream. Lastly, fold in egg whites until everything is evenly distributed.

Pour semi-freddo into the frozen loaf pan or mold and freeze over night or until solid.

When you are ready to serve, unwrap, cut into batons or scoop out with melon baller and use as a garnish for the Chilled Sweet Pea Soup.

Makes 1, 9” x 5” loaf pan

Pancetta Brittle

7 slices pancetta, thinly sliced
¼ cup (50 mL) Summer Kitchen Sweet Horseradish Spread, melted

Brush each slice of pancetta with Sweet Horseradish Spread and place on a microwave oven proof dish lined with paper towels. Microwave on high for 1 minute. Check to see if you need to repeat this and repeat this process until pancetta is caramelized and crispy. (Be careful not to burn.)

Remove from oven and allow to cool. Once cooled, chop to desired thickness. Use to garnish salads, eggs or meat dishes.

Makes 1/4 cup.

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