CITRUS SEMIFREDDO
Provided by Giada De Laurentiis
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
- Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.
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
CHOCOLATE SEMIFREDDO
This is rich, smooth, and ultra chocolaty, with great crunch from the cookie crumbs and almonds. This would make a beautiful dessert for special occasions--a chocolate lover's dream! Serve with whipped cream and chocolate curls or shavings, if desired. Store any leftovers in a freezer, wrapped in plastic wrap.
Provided by Pam Lolley
Time 13h15m
Yield 8
Number Of Ingredients 11
Steps:
- Line the bottom and sides of a 9x5-inch loaf pan with plastic wrap, allowing 4 to 5 inches to extend over all sides.
- Stir cookie crumbs and almonds together in a bowl. Set aside.
- Place chopped bittersweet and semisweet chocolate in a large bowl and set a fine wire-mesh strainer over the bowl; set aside.
- Whisk eggs, sugar, and salt together in a medium bowl until well combined.
- Heat 1/2 cup cream and water in a small saucepan over medium heat until mixture begins to simmer, 3 to 4 minutes. Slowly whisk hot cream mixture into egg mixture until completely combined. Return mixture to the saucepan and attach a candy thermometer to the pan. Cook over medium-low heat, stirring constantly with a rubber spatula and scraping the bottom of the pan, until mixture is slightly thickened and registers 160 to 165 degrees F (70 to 74 degrees C), 4 to 5 minutes. Do not let mixture simmer.
- Immediately pour into the strainer over the chocolate. Discard any solids left in the strainer. Let chocolate mixture stand for 5 minutes. Whisk until chocolate is melted and smooth; whisk in vanilla and almond extracts. Let stand until completely cool, about 15 minutes.
- Beat remaining 1 1/2 cups cream with an electric stand mixer, using the whisk attachment, on medium-high speed until soft peaks form, 1 1/2 to 2 minutes.
- Whisk 1/3 of whipped cream into chocolate mixture until completely combined. Gently fold remaining whipped cream into the chocolate mixture using a rubber spatula until incorporated and no streaks of whipped cream remain. Spoon mixture into the prepared pan and smooth evenly with a small offset spatula. Sprinkle evenly with cookie crumb mixture.
- Pull excess plastic wrap at sides tightly over cake, gently pressing down on cookie crumb mixture. Freeze, 12 to 24 hours.
- Lift semifreddo from pan, using plastic wrap as handles, and transfer to a serving plate. Let stand for 15 minutes. Cut semifreddo into 8 slices, using a serrated knife dipped in hot water and wiped dry after each slice.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 29.6 g, Cholesterol 151.9 mg, Fat 35.2 g, Fiber 2.5 g, Protein 6.4 g, SaturatedFat 20 g, Sodium 142.9 mg, Sugar 23.3 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.
More about "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.
SEMIFREDDO RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 33Calories 323 per servingCategory Dessert
SEMIFREDDO RECIPES TO MAKE AS SOON AS POSSIBLE
From gourmettraveller.com.au
HOW TO MAKE ITALIAN SEMIFREDDO - THE SPRUCE EATS
From thespruceeats.com
WHAT IS SEMIFREDDO? | ALLRECIPES
From allrecipes.com
GET SOPHISTICATED WITH 12 SEMIFREDDO RECIPES - BRIT + CO
From brit.co
10 BEST SEMIFREDDO DESSERT RECIPES | YUMMLY
From yummly.com
CREAMY STRAWBERRY SEMIFREDDO RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SEMIFREDDO - ERREN'S KITCHEN
From errenskitchen.com
A BASIC AND CREAMY SEMIFREDDO RECIPE: GUIDES AND TIPS
From feastofcrumbs.com
SEMIFREDDO, MANY WAYS — MARK BITTMAN
From markbittman.com
CHOCOLATE SEMIFREDDO | JAMIE OLIVER RECIPES
From jamieoliver.com
HOW TO MAKE SEMIFREDDO: HOMEMADE SEMIFREDDO AL …
From masterclass.com
CHOCOLATE HAZELNUT SEMIFREDDO – GIADZY
From giadzy.com
SEMIFREDDO RECIPES | BBC GOOD FOOD
You'll also love