Dolce Freddo Belvedere Chilled Dessert Belvedere Recipes
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.
DOLCE FREDDO BELVEDERE (CHILLED DESSERT BELVEDERE)
Any dessert recipe that looks this special, is no-cook, is a quick-fix & is make-ahead easy gets my serious attention. This 1 is by Teresa Gilardi Candler from "The Northern Italian Cookbook". The recipe said it served 8-12, but that seemed like a lrg variant to me so I opted to say 10. You may want to decide this for yourself. Enjoy!
Provided by twissis
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Using a blender, combine the butter, egg yolks, sugar, salt & rum.
- Blend at med speed for 3-4 min till butter cream is smooth & fluffy.
- Working quickly, dip 9 ladyfingers (1 at a time) into the wine & arrange them in a layer on a serving platter.
- Carefully spread 1/4 of the butter cream over them & repeat the layering process 3 more times to end w/a top layer of butter cream.
- Cover & refrigerate for 24 hrs b4 serving.
- NOTE: This recipe assumes you will buy commercially prepared ladyfingers, but you may also choose from 7 recipes for them posted on RZ.
Nutrition Facts : Calories 370, Fat 15.2, SaturatedFat 8.1, Cholesterol 282.2, Sodium 160.4, Carbohydrate 38.8, Fiber 0.4, Sugar 22.9, Protein 5.8
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