SEMIFREDDO
Semifreddo-Italian for "half-cold"-got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy.
Provided by Kristina Vanni
Categories Dessert
Time 12h30m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on all the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream , place the large bowl and the beaters of an electric mixer in the refrigerator.
- Pour the chilled heavy whipping cream and vanilla extract into the chilled bowl and whip the cream at high speed until soft peaks form, about 4 minutes. Return the bowl to the refrigerator while proceeding with the next steps.
- In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, 3 to 4 minutes.
- In another large mixing bowl, beat the eggs on medium speed until foamy, about 1 minute. With the mixer running, slowly add the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
- Gently fold the chilled whipped cream into the cooled egg-syrup mixture.
- Gently fold in the cookie crumbs and chopped almonds.
- Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the overhanging plastic wrap and return to the freezer. Freeze until set, at least 8 hours, preferably overnight.
- Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap. Sprinkle with the additional crushed cookies, if using, and the sliced almonds. Cut into slices and serve immediately.
Nutrition Facts : Calories 323 kcal, Carbohydrate 36 g, Cholesterol 118 mg, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, Sodium 123 mg, Sugar 27 g, Fat 18 g, ServingSize Serves 8, UnsaturatedFat 0 g
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
COFFEE SEMIFREDDO
Semifreddo is a classic Italian dessert (semifreddo al caffè) that is as beautiful to look at as it tastes. You can skip the nuts for a nut-free version. Serve the semifreddo with whipped cream, cocoa powder or grated chocolate, and cookie crumbs.
Provided by Deborah Lo Scalzo
Categories World Cuisine Recipes European Italian
Time 5h30m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coffee and sugar in a saucepan over medium heat and bring to a boil, stirring occasionally so sugar does not stick to the bottom of the pan. Remove from heat.
- Whisk egg yolks in a heatproof bowl until frothy. Add sweetened coffee 1 tablespoon at a time, whisking vigorously to prevent egg yolks from curdling.
- Place bowl on top of a pot with simmering water, making sure the bottom of the bowl does not touch the water. Continue whisking vigorously until mixture thickens and gets creamy, 4 to 6 minutes.
- Remove bowl from heat and place over a bowl of ice; whisk until cooled. Fold in mascarpone cheese.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir 2 tablespoons of whipped cream into the coffee mixture to thin it out. Fold in remaining cream carefully with a spatula until just combined. Fold in walnuts.
- Pour mixture into 4 serving or ice cream glasses and freeze until firm, at least 5 hours.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 24.4 g, Cholesterol 409 mg, Fat 51.9 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 28.9 g, Sodium 58 mg, Sugar 21 g
COFFEE SEMIFREDDO
This elegant dessert is easy to slice straight from the freezer
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Oil and line a 1-litre loaf tin with cling film. Put the coffee, Tia Maria or brandy, egg yolks and sugar in a bowl and stir to dissolve the coffee. Put the egg whites in a large bowl and pour the cream in another.
- Beat the egg whites until stiff with an electric whisk, then quickly beat the egg yolk mixture until thick and leaving a trail. Now beat the cream until it holds its shape. If you beat everything in this order, you don't need to wash the whisks in between.
- Fold the cream into the coffee mixture, then carefully fold in the whites. Fold through the Toblerone and tip into the loaf tin. Lightly cover the surface with cling film. When frozen, overwrap in foil and freeze. Will keep for up to 6 weeks. You can make the chocolate curls (see video link, above, for instructions) and keep them in a airtight container or freeze.
- To serve, unwrap and turn onto a platter. Strip off the cling film and serve topped with the chocolate curls.
Nutrition Facts : Calories 365 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Protein 5 grams protein, Sodium 0.16 milligram of sodium
CINNAMON SEMIFREDDO WITH FIGS
Semifreddo-Italian for "semi-frozen"-is like a light, mousse-like ice cream that you can make with a stand mixer. Figs macerated in bourbon, honey, and olive oil add a beautiful touch to this dessert, which would make a festive finish to any holiday meal.
Provided by Elise Kornack
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In the bowl of a stand mixer fitted with whisk attachment, beat cream on high speed until medium stiff peaks form, 4-5 minutes. Store in the refrigerator until ready to use. Bloom the gelatin by mixing with cold water, then resting to thicken, 4-5 minutes. In a small saucepan clipped with a candy thermometer, add the honey and sugar. Turn heat to low and slowly simmer the mixture until liquid reaches 238 F (called "soft-ball stage"), 10-12 minutes.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg yolks in stages. Start by mixing on high speed until egg yolks are light and lemon-colored, 4-5 minutes. Meanwhile, prepare the figs. Cut the figs in half. Toss in a bowl with lemon juice, bourbon, honey, a pinch of salt, and olive oil. Allow figs to macerate for at least 10-15 minutes, stirring halfway through.
- After 4-5 minutes, when the egg yolks are light yellow, turn off the mixer. Mixture will still be thin and liquid as it drips off the whisk. Add cinnamon and salt. Beat on high speed, 2-3 minutes. Turn off mixer, scrape down sides of the bowl, and continue mixing on medium speed until pale in color, 1-2 minutes. Turn off mixer. Mixture should now fall from the whisk in smooth ribbons.
- When the honey sugar mixture has reached the soft-ball stage (238 F), remove from heat; carefully unclip and set aside the thermometer. Turn the mixer to low speed. Slowly add the honey-sugar mixture, streaming it in the space between the side of the bowl and the whisk, so it mixes evenly without splashing. When all of the honey-sugar mixture has been added, turn the speed to medium-high. Meanwhile, add the bloomed gelatin to the warm empty saucepan that contained the honey-sugar mixture, and stir to deglaze any residual honey-sugar. Turn the speed to low, and stream the gelatin into the mixer. Turn speed to high and continue mixing until the egg yolk mixture is thick, pale, and tripled in volume, 4-5 minutes.
- Fold the whipped cream into the egg yolk mixture in stages to gently incorporate. Use a rubber spatula to add ⅙ of the whipped cream to the egg yolks; briefly stir it before gradually folding it into the yolks to incorporate. Repeat with ⅓ of the remaining whipped cream, then ½, continuing the process of stirring and folding until all of the whipped cream has been added and thoroughly combined.
- Place 6 ramekins on a rimmed baking sheet for easy handling. Evenly divide the semifreddo among the ramekins, first filling each one halfway, then filling them the rest of the way; this helps with even distribution. Place in the freezer for 1½-2 hours, and up to overnight. (Cover with plastic wrap if you have any strong odors in your freezer.)
- 30 minutes before serving, remove semifreddo from the freezer to soften slightly. Finish each ramekin with 2 tablespoons of sour cream, spread evenly across the top. Garnish with two fig halves, a spoonful of the macerated juices, and a sprinkle of flaky salt. Serve.
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