Semifreddo - Worldwide famous Italian dessert
Semifreddo is a rich iced dessert, ideal for warmer days. "semi-iced" - just as its name suggests, is somewhere halfway between cake and ice cream.
Originally an Italian dessert, semifreddo is a rich iced dessert, ideal for warmer days. Semifreddo - "semi-iced" - just as its name suggests, is somewhere halfway between cake and ice cream.
Ingredients:
- 350 g sweet-sour cream
- 5 eggs
- 70 + 60 g sugar
- a pinch of salt
- optional: fruit, jam, chopped nuts, chocolate, hazelnut cream...
Preparation:
Whisk 350 g of well-chilled sweet whipped cream and place in the fridge while you prepare the rest.
On a steamer with a mixer, whisk the cream of 5 egg yolks and 70 g of sugar (you can replace 20 g of ordinary sugar with 20 g of vanilla sugar). Make sure that the bowl containing the yolks does not touch the hot water, because otherwise the yolks will boil and stick to the bottom - the goal is just to melt the sugar and thicken the cream, and it will take you 5-10 minutes. Steam 2 egg whites with a pinch of salt and 60 g of sugar until you get a creamy texture.
When you remove the egg yolk and egg white cream from the steam, it is important to continue mixing them for a few more minutes, until the bowl cools down, so that part of the cream does not stick to the bottom. Mix egg whites and egg yolks, and then lightly stir the cooled whipped cream into the mixture.
In the end, the easier part follows - add finely chopped fresh fruit, jam, chopped nuts, chocolate, or hazelnut cream to the mixture - it's up to you to choose. You can also separate one part of the cream from the yolks and mix in some of these additives, such as jam or cream, to get a delicious cream that you will only mix into the base mixture at the very end. It is best to mix all the toppings for semifreddo only lightly and superficially in order to get a non-uniform, marble look of the final dessert.
Semifreddo should be refrigerated overnight (at least 6 hours) and is usually placed in narrow, shallow bread tins. Before freezing, cover the mold with plastic wrap, pour the mixture and cover it with foil so that water crystals do not collect during freezing.
