BE A MAVERICK: why not add a shot of espresso to the mixture before freezing for a delicious coffee semifreddo?This Stracciatella Semifreddo needs to be kept frozen and should keep well for a few months, though I think it is most delicious eaten the day after making!
Mousse? Custard? Frossen yogurt? Pudding? Semifreddo is a little bit of everything. The Italians call it "half-cold" for a reason. With a cream base that you don't have to churn, it's farewell, ice cream maker and hello, freezer! Though it's quick and fairly easy, it's also exceptionally elegant to serve at dinner parties.
Raspberry Chocolate Semifreddo! A creamy and delicious frozen ice-cream cake perfect to serve during the warmer months. This semifreddo can be served during the holiday season with the festive addition of fresh cherries. With the luscious texture of semifreddo, raspberries throughout and layers of hardened melted dark chocolate, this dessert with sure impress and satisfy everyone.
Semifreddo is a frozen dessert that is created with egg yolks, whole egg, sugar and cream. It is similar to ice-cream but it has a lighter texture, close to a frozen mousse. Its soft and almost fluffy because there is quite a bit of whipping that happens in this recipe. With an abundance of raspberries throughout and layers of solid dark chocolate, semifreddo makes for a wonderful festive dessert.
How to make raspberry chocolate semifreddo
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos video! I love to see what you guys are making from the blog and enjoying with your loved ones.
Sugar, which acts as an antifreeze, is a key ingredient. Depending on the type of semifreddo, sugar is added to the base in different forms. In Italian meringue, together with egg whites, while in pte Ã bombe the yolks are beaten and cooked together with the sugar. ou can use alternative sugars to sucrose, but you must have plenty of experience with them, how they react and especially their ability to act as an antifreeze, and as a more or less intense sweetener than sucrose. In addition, alcohol serves to lower the freezing point, which also makes it possible to use less sugar.
Semifreddi are kept frozen at -20, but should be allowed to stand at room temperature for at least 30 minutes before serving. The semifreddo is a delicate product, so make sure to give your customers the right storage advice.
Ever noticed that most ice cream packs do not give the weight of the ice cream? Instead, they will only mention the volume of the ice cream. The weight might be hidden away somewhere in a smaller corner. This is done because ice cream contains a lot of air. Therefore, where a pack of 1 liter of milk will weigh about 1kg, 1 liter of ice cream though might well weigh only 500g, thats half! That difference is mostly because of the large volume of air in the ice cream.
Note: I had a little problem when making this, because my tin is not deep enough so I have the ice cream left but it's not a big problem, right? Because you can put the rest in other tin and eat it any way, ^^.
Pass through a sieve onto the smaller batch of ice cream, then fold in until evenly pink. Spoon into the lined tin, level it, then cover the surface with a rectangle of baking parchment. Freeze for 30 minutes or until just firm.
Meanwhile, melt the chocolate in the microwave or over a pan of simmering water, then leave until cool but still runny. Fold the chocolate into the final third of the ice cream. Layer it and freeze, again covering the top with a clean piece of paper. Frys i 3-4 timer eller natten over før servering, og giv semifreddo 10 minutter eller så ud af fryseren for at blødgøre lidt, før du vender ud til skive.
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