Dolce Freddo Belvedere Chilled Dessert Belvedere Recipes

SEMIFREDDO

Semifreddo image

Provided by Food Network

Categories dessert

Time 12h25m

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

5 cups cream
2 cups sugar
12 egg yolks
1 teaspoon almond or vanilla extract
1 cup roughly chopped, toasted pistachios
Fresh berries, for serving
Chocolate sauce, for serving
Powdered sugar, optional
Mint sprigs, optional

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)

Dolce Freddo Belvedere (Chilled Dessert Belvedere) image

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

Ingredients

8 tablespoons butter (at room temp)
6 egg yolks (hard-boiled)
1/2 cup sugar
1/8 teaspoon salt
6 tablespoons rum
36 ladyfingers (See Note)
1 1/2 cups port wine (white port only)

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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