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
HAZELNUT SEMIFREDDO
Provided by Michael Chiarello : Food Network
Categories dessert
Time 38m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Put the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.
- Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.
- In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.
- To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately.
- Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.
MY NUTTY SEMIFREDDO
I found this recipe quite some time ago and have turned it into my own. It is utterly delicious. I tend to eat it while it is still a little runny; if you want a firmer texture, freeze overnight. Put in a fancy glass for a great dessert.
Provided by Tatiana
Categories World Cuisine Recipes European Italian
Time 5h53m
Yield 8
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet with oil. Line a 10-inch springform tin with plastic wrap.
- Combine 1 cup sugar and water in a small saucepan over medium-low heat. Cook, without stirring, until sugar dissolves and syrup starts to bubble and turn golden brown, about 8 minutes. Stir in hazelnuts. Remove from heat and pour evenly onto the oiled baking sheet. Let praline cool until solid, about 15 minutes.
- Place half of the hazelnut praline in a food processor; blend into a fine powder. Pour into a bowl. Blend remaining praline into coarse chunks.
- Beat heavy cream in large bowl with an electric mixer on medium speed until firm peaks form.
- Combine egg yolks and remaining 1 cup sugar in another bowl; beat with the electric mixer on medium speed until smooth and pale, 3 to 5 minutes. Fold into whipped cream.
- Beat egg whites in another bowl with an electric mixer on medium speed until stiff peaks form. Fold into the whipped cream and egg yolk mixture. Fold in hazelnut powder and hazelnuts chunks. Spoon into the prepared springform tin; cover with plastic wrap.
- Freeze until semifreddo hold its shape, about 1 hour. Stir well. Return to freezer and freeze, stirring every hour, until firm, 4 to 5 hours more.
Nutrition Facts : Calories 887.7 calories, Carbohydrate 61.9 g, Cholesterol 287.9 mg, Fat 68.1 g, Fiber 5.5 g, Protein 16.3 g, SaturatedFat 21.4 g, Sodium 99.2 mg, Sugar 52.9 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
PLUM SEMIFREDDO
When folding the plum purée into the semifreddo base, don't overdo it. The mixture will continue to blend when you transfer it to the pan. There should be large ribbons of purée visible; that's how this dessert gets its marbled look.
Provided by Susan Spungen
Yield 8 servings
Number Of Ingredients 8
Steps:
- Coat a 9x5" loaf pan with nonstick spray and line with plastic wrap, leaving a generous overhang on all sides.
- Combine plums, cardamom, 1/3 cup sugar, and a pinch of salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until plums release their juices, about 5 minutes. Uncover and cook until plums soften and start to fall apart, 6-8 minutes longer. Let cool slightly.
- Purée plum mixture in a blender until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Let cool. Set aside 1 cup purée for serving.
- Whisk egg whites, a pinch of salt, and remaining 2/3 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) and set over a saucepan of simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from saucepan. Add vanilla and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and completely cool, about 10 minutes.
- Using clean beaters, whip cream in another medium bowl until soft peaks form. Fold 1/3 of whipped cream into eggwhite mixture until just combined. Fold in remaining whipped cream until just combined. Fold in plum purée just until large streaks appear throughout mixture.
- Transfer mixture to prepared pan and smooth top. Fold plastic wrap overhang over top and freeze until firm, at least 8 hours.
- Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a large platter, remove plastic wrap, and slice 1" thick; transfer to plates and let sit at least 5 minutes to soften slightly. Serve with reserved plum purée.
- DO AHEAD: Plum purée can be made 3 days ahead. Cover and chill. Semifreddo can be made 3 days ahead. Keep frozen.
DARK CHOCOLATE SEMIFREDDO
The texture of this airy semifreddo-an Italian ice cream-like dessert that requires no special equipment-is somewhere between frozen chocolate mousse and gelato.
Categories Bon Appétit Ice Cream Chocolate Dessert Frozen Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Combine chocolate, vanilla, and 1/4 tsp. salt in a medium heatproof bowl. Heat 1 1/2 cups cream in a small saucepan over medium until barely simmering. Pour hot cream over chocolate mixture and let sit until chocolate is melted, about 5 minutes. Whisk chocolate mixture until combined and smooth. Chill, stirring occasionally, until cold, about 1 hour.
- Beat egg whites and a pinch of salt on high speed in the bowl of a stand mixer fitted with whisk attachment until soft peaks form.
- Meanwhile, cook sugar and 1/3 cup water in a small saucepan over medium-low heat, stirring, until sugar is dissolved. Clip thermometer to the side of saucepan; increase heat to medium. Bring to a boil without stirring and cook until thermometer registers 250°F.
- Working quickly and with motor running, pour syrup into egg whites in a steady stream, avoiding whisk so syrup doesn't splatter. Beat until glossy, stiff peaks form (be careful not to overbeat).
- Using an electric mixer, beat chilled chocolate mixture until soft peaks form. Gently fold in meringue, leaving a few streaks. Scrape into a large loaf pan and cover. Freeze until solid, at least 3 hours and up to 3 days.
- Just before serving, let semifreddo sit at room temperature 15 minutes. Beat remaining 1 cup cream in a small bowl until soft peaks form. Serve scoops of semifreddo in small bowls with whipped cream.
More about "my nutty semifreddo recipes"
SEMIFREDDO RECIPES THAT TASTE LIKE DESSERT HEAVEN
From greatist.com
Estimated Reading Time 4 mins
- Chocolate Semifreddo. Homemade dessert in 15 minutes? Yup, this is something we can get behind. Similar to mousse, this semifreddo is made by melting chocolate and slowly folding in the egg yolks and cream (oh, and mascarpone).
- Strawberry Coconut Semifreddo. It’s easy to go overboard at summer farmer’s markets. The boxes of berries are just so beautiful! Using all that fresh produce… that’s another story.
- Espresso and Toasted Almond Semifreddo. Can we talk about the amazingness that is instant espresso? You get all of the perks of a perfectly brewed coffee shot with a simple little powder.
- Easy Pistachio Semifreddo. Do you ever spot a recipe that looks crazy-delicious just to find out it’s made of 20-plus ingredients, most of which would require trips—yes, plural—to specialized food shops?
- Lemon Raspberry Semifreddo. Not all semifreddos—or ice creams, for that matter—need to be overly creamy and heavy. This recipe sticks to light and bright flavors like raspberry and lemon to balance the creaminess and temper the heaviness that often comes with using heavy creams.
- Tiramisu Semifreddo. And just when we thought tiramisu couldn’t get any better, along came tiramisu semifreddo. As with the classic recipe, this tiramisu semifreddo takes a bit more effort, but a little trip to an Italian supermarket will ease any freddo woes—as that’s where you’ll find ladyfingers, the best espresso powder (though feel free to brew your own!)
- Vegan Semifreddo Layer Cake. Dairy lovers shouldn’t have all the fun when it comes to semifreddo.Though it’s true that heavy cream results in the best semi-frozen texture, this vegan recipe proves that alternatives are worth exploring.
- Mascarpone White Chocolate Cappuccino Semifreddo. Though we’re often fans of making things from scratch, sometimes shortcuts are all kinds of worth it.
- Peach Semifreddo. Peaches and cream are peak summer flavors. (Not to mention, the makings of a pretty catchy tune.) We love that this recipe gets its creaminess not from heavy cream, but instead from crème fraiche and sweetened condensed milk.
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