![Toad-in-the-Hole](https://cdn.statically.io/img/static01.nyt.com/images/2018/10/10/dining/10Connaughton-rex-3/10Connaughton-rex-3-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Toad-in-the-Hole
Florence Fabricant, Kyle Connaughton
186 ratings with an average rating of 3 out of 5 stars
186
20 minutes
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Line a 6-cup metal loaf pan with parchment paper, leaving generous overhang on the sides. Place in freezer. Place root beer in a saucepan and bring to a simmer. Crush allspice, juniper and coriander in a mortar and add. Boil root beer until reduced to 1½ cups, about 25 minutes. Strain into a measuring cup. Add 1 teaspoon vanilla.
Beat egg yolks in a small saucepan. Gradually whisk in ½ cup warm reduced root beer. Place over low heat and whisk until steam starts to rise and mixture has thickened to custard consistency. Do not overcook. Place bottom of pan in bowl of ice and water to chill.
Bring ¼ cup remaining root beer to a simmer in a small saucepan. Beat egg whites until softly peaked. Very gradually beat in hot root beer and continue beating about 3 minutes until firmly peaked. Slowly beat in 3 tablespoons syrup. Refrigerate.
Beat cream until it holds peaks. Beat in remaining syrup. Fold egg yolk mixture into whipped cream, then fold in egg white mixture. Spread in pan, overlap paper to cover and freeze at least 6 hours.
Heat remaining ¾ cup reduced root beer in a saucepan with apricots. Simmer 5 minutes. Add rum and remaining vanilla. Refrigerate. To serve, unmold semifreddo onto a chilled platter, peel off paper and cut in slices. Spoon apricot sauce alongside each portion.
If you are in the mood for a very fancy dinner party reinterpretation of a root-beer float, this recipe is for you. The root beer reduction may take longer than 25 minutes, depending on the strength of your stove burner. Be sure to make the boozy apricot-root beer syrup. It is a welcome addition to the subtle semifreddo.
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