Dessert - La Dolci Babbo

Babbo is located at 110 Waverly Place, at the northwest corner of Washington Square Park in New York's Greenwich Village.

Meyer Lemon Semifreddo:


2 ½ cups heavy cream
1 ½ cups sugar
9 egg yolks
¾ cup freshly squeezed lemon juice, Meyer or regular
2 T. freshly grated lemon zest, Meyer or regular
½ tsp. pure vanilla extract
Huckleberry Sauce: 1 pint fresh huckleberries or wild blueberries
1/3 cup sugar Lemon Brodo:
½ cup freshly squeezed lemon juice, Meyer or regular
¾ cup sugar
½ cup heavy cream
1 egg yolk
pinch of kosher salt

1. In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer the whipped cream to a large bowl and refrigerate. Line a large loaf pan with plastic wrap and set aside.

2. In a small saucepan, combine the sugar and ¼ cup water. Clip a candy thermometer to the side of the pan and cook over medium heat until the mixture reaches the hard ball stage, 247 to 250°F. While the sugar is cooking, place the egg yolks in the bowl of an electric mixer and beat with the whip attachment at medium speed. The egg yolks should become very thick and pale in color.

3. When the sugar reaches the hard ball stage, remove it from the heat. With the mixer running on low speed, carefully drizzle the hot sugar into egg yolks. Keep the stream of sugar against the side of the bowl to prevent the sugar from hitting the whip.

4. After all of the sugar has been added, increase the mixer speed to medium and beat until the bowl is cool to the touch. Add the lemon juice, lemon zest and vanilla. Gently fold the mixture in the whipped cream. Spoon the semifreddo into the prepared pan and freeze, covered with a plastic, until firm.

5. Place the berries and sugar in a small saucepan and cook until the juices have thickened slightly, about 5 minutes. Remove from the heat and place in the refrigerator to chill completely.

6. Meanwhile, combine the lemon brood ingredients in a blender and blend until smooth and creamy. Chill thoroughly. Place a scoop of semifreddo in a small bowl and pour several spoonfuls of the lemon brodo over each. Swirl 2 tablespoons of the huckleberry sauce through the brodo of each serving and serve immediately.



Saffron Panna Cotta

3 1/3 cups heavy cream
3⁄4 cup sugar
Zest of 1 lemon or orange
3⁄4 teaspoon saffron threads
1⁄2 tablespoon powdered gelatin
1 cup whole milk

1.In a medium saucepan, combine the cream, sugar, lemon or orange zest and saffron threads. Bring the mixture to a boil, stirring gently, then remove from the heat. Let the mixture rest for ten minutes to develop the flavor and color.

2. Stir the powdered gelatin into the cream mixture until it dissolves. Strain the mixture through a fine-meshed sieve, then stir in the milk.

3. Pour the mixture into chilled dessert cups or wine glasses. If desired, the panna cotta may be unmolded by running the tip of a knife around the edge of the cup, dipping the cup quickly into hot water, and gently shaking the custard onto a plate. Serve with fresh fruit.

Source: www.babbonyc.com