Author Notes
Rye shortbread cookie topped with raspberry preserves, and a gjetost (Norwegian brown goat cheese) semifreddo/frozen parfait. The shortbread base is adapted from Kim Boyce's rye shortbread bars. —fiveandspice
Ingredients
- Rye shortbread with jam
-
1/2 cup
rye flour
-
1 cup
all purpose flour
-
1/3 cup
brown sugar
-
1/2 teaspoon
salt
-
1/2 cup
(1 stick) unsalted butter, melted and cooled
-
1 teaspoon
vanilla extract
-
1 1/2 cups
homemade raspberry (or lingonberry) preserves
- Gjetost semifreddo
-
8
large egg yolks
-
3/4 cup
sugar
-
1 1/2 cups
heavy cream
-
3.5 ounces
gjetost (Norwegian brown goat cheese), cut into thin slices
-
1/4 teaspoon
salt
-
1 teaspoon
vanilla extract
Directions
- Rye shortbread with jam
-
Line an 11X7" baking pan (or other approximately 2 qt. pan) with parchment paper on the bottom and up the sides.
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Whisk together the flours, sugar, and salt in a mixing bowl. Add the melted butter and vanilla and stir to combine, you may need to use your hands to press the ingredients together to fully combine them.
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Dump the dough into the prepared baking pan and use your fingers to press it into an even layer. Prick the dough all over with a fork, then place it in the freezer and freeze for 30 minutes.
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Heat your oven to 350F. Transfer the frozen shortbread to the oven and bake until the edges are turning golden, about 30 minutes.
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Remove from the oven and allow to cool for about 15 minutes. Then, spread the jam over the shortbread base, return to a 350F oven and bake until the jam is bubbling and the shortbread is baked through, about another 20 minutes.
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Allow to cool completely before adding the semifreddo layer.
- Gjetost semifreddo
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In a small saucepan, heat ½ cup of the cream with the brunost, stirring until the cheese is melted. Set aside.
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Whisk together the eggs, sugar, and salt in the top of a double boiler. Slowly pour in the melted cheese mixture, whisking all the time. Bring the water in the double boiler to a simmer, and heat the mixture, stirring, until thickened and 170F.
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Transfer to the bowl of a standing mixer and beat on high speed for 10 minutes until very light and fluffy and cooled completely. Then beat in the vanilla.
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Beat the remaining cream until it holds stiff peaks. Gently fold this into the brunost custard mixture. Immediately spread it over the rye shortbread and jam base. Cover tightly, transfer to the freezer, and freeze until firm (at least 2-3 hours). Can be stored up to a week in the freezer.
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Use a very sharp knife to cut the bars into rectangles - let the knife get hot in a container of hot water then wipe it dry before slicing, then return it to the hot water before making the next slice. To plate, place each semifreddo bar off center on a small dessert plate. Form two quenelles of whipped cream and arrange them one next to the other alongside and above the bar. Sprinkle the plate with hazelnut shortbread crumbs.
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