WHITE CHOCOLATE
Choclatique's Snowy-White Chocolate is
made from 100% cocoa butter (not
vegetable shortenings), fresh creamery
milk, Hawaiian cane sugar and real vanilla.
It has no chocolate liquor, hence the white
or creamy color. Some mistakenly say, It is
not chocolate at all because it doesn't
contain chocolate liquor, but it is primarily
cocoa butter--one of the two ingredients
extracted from the cacao nibs. This white
chocolate has a snowy white color with
fresh, clean, milk notes. It has a sweet yet
subtle chocolate flavor with a touch of
Tahitian vanilla... like no other white
chocolate you've ever tasted.
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Semifreddo
RECIPES
White Chocolate and Raspberry Semifreddo
Semifreddo al Amaretto
Semifreddo al Torrone
Bailey's and Macadamia Semifreddo
Tiramisu Ice Cream Torta
Semifreddo means "half cold" in Italian. In the culinary sense, it refers to any partially frozen dessert, from cake to ice cream, fruit or custard. Semifreddo has air incorporated into it by means of whipped eggs, meringue, or whipped cream.  It has the texture of a mousse that is frozen.  Semifreddo does not freeze solid and does not require the freezing power of an ice cream machine. All it needs is an overnight stay in a mold in the freezer.  Although many semifreddo recipes use a loaf pan as the mold, you can make semifreddo in any shape mold that you wish.  Lining the mold with waxed paper, plastic wrap, etc. before pouring in the batter will help the semifreddo to release more easily from the mold once frozen.  If you are using a flexible silicone mold, this step is not necessary.  You can also unmold by dipping the mold briefly in hot water or loosening the sides with a knife.  Semifreddo is wonderful served with your favorite fresh fruit alongside.
White Chocolate and Raspberry Semifreddo
Semifreddo al Amaretto

(Serves 8)

Ingredients:

1-1/2 cups heavy cream
1/4 cup amaretto liqueur
2 eggs
4 egg yolks
1/2 cup sugar
3/4 cup amaretti cookies, crushed and divided

Directions:

In a electric mixer, combine the heavy cream and amaretto. Whip until the mixture begins to hold its shape but is still soft. Set aside in the refrigerator.

In the bottom of a double boiler, bring water to a simmer. Put the eggs, yolks, and sugar in the top portion of the double boiler. Whisk the mixture until it increases in volume and thickens, about 5 minutes. Remove the top portion and continue to whisk until cooled. Fold in 1/2 cup crushed amaretti and the whipped cream. Pour into a 2-quart mold, cover, and freeze overnight.

Before serving, remove the semifreddo from the mold. Sprinkle the top with remaining crushed amaretti. Slice and serve.
Semifreddo al Torrone

(Makes 8 servings)

Ingredients:

6 ounces hard Italian nougat, torrone, with almonds
6 egg yolks
6 tablespoons sugar
2 cups heavy whipping cream
1/2 cup bittersweet or semisweet chocolate, coarsely chopped
1 tablespoon golden rum
4 egg whites
2-quart bowl

Directions:

Use a knife to cut the nougat into small pieces. In a food processor, process until coarsely ground.

Put the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.

In another bowl, whip the cream until stiff peaks form. Add the whipped cream, the chopped chocolate, the rum, and 1-1/4 cup of the ground nougat to the beaten egg yolks. Mix well to distribute all the ingredients uniformly.

In a clean bowl, whip the egg whites until they form stiff peaks.
Fold them gently into the egg yolk, cream, chocolate, and nougat batter.
Sprinkle the remaining ground nougat on the inside of the 2-quart bowl.
Pour in the nougat batter. Place a sheet of plastic wrap tightly over the bowl and place it in the freezer. Freeze overnight before serving.

When ready to serve, take the bowl from the freezer and remove the plastic wrap. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set a plate upside down over the bowl, invert, and shake the bowl so that the dessert drops onto the plate. If it does not come out easily, soak a dishtowel in hot water and wrap it around the bowl to loosen it. Cut into wedges to serve.
Bailey's and Macadamia Semifreddo

(Makes 2-1/2 cups)

Ingredients:

6 egg yolks
1/2 cup sugar
1/2 cup Bailey's Irish Cream liqueur
1-1/4 cups heavy cream
1 cup macadamia nuts, chopped

Directions:

Place the yolks and sugar in a bowl over a saucepan of simmering water.
Whisk until pale and creamy. Slowly add the Bailey's and beat until thick.
Remove the bowl from heat and continue beating until cool.

In a separate bowl, whip the cream to stiff peaks. Fold the cream and nuts into the cooled Bailey's mixture.Transfer to a freezer container, cover, and freeze.

After about 1 hour, stir the mixture gently. This will prevent the nuts from sinking to the bottom. Cover and freeze until serving.
Tiramisu Ice Cream Torta

(Makes 4 cups)

Ingredients:

1 cup sugar
1-1/4 cups water
1 tablespoon instant espresso powder
1 cup heavy cream
1 cup mascarpone
5 ounces ladyfingers
1/3 cup Kahlua( coffee liqueur )
Cocoa powder for garnish

Directions:

Line a 9 x 5 x 2-inch loaf pan with waxed paper or foil.
Put the sugar, water, and espresso powder in a saucepan. Bring the mixture to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat and cool.

In a bowl, whip the cream to stiff peaks. Fold in the mascarpone. Dip the ladyfingers into the Kahlua and line the bottom of the pan. Crush the remainder of the ladyfingers into the remaining Kahlua. Fold the crumbs into the coffee-cream mixture. Pour the mixture over the ladyfingers in the pan. Cover and place in the freezer.
White Chocolate and Raspberry Semifreddo
White Chocolate and Raspberry Semifreddo

(Serves 6 to 8)

Ingredients:


8 ounces white chocolate, coarsely chopped
5 egg yolks
3/4 cup sugar
1-1/4 cups heavy cream
1 teaspoon vanilla
1 cup fresh raspberries
1/2 cup shelled pistachios
Optional: Additional raspberries for garnish

Directions:

Line a mold with waxed paper or foil.

Melt the white chocolate and set aside. Place the yolks and sugar in a bowl over a saucepan of simmering water. Whisk until pale, thick, and creamy. This will take about 5 minutes. Remove the bowl from heat and set aside to cool.

In another bowl, beat the heavy cream and vanilla until soft peaks form.
Gently fold the egg mixture into the cream. Gently fold in the raspberries and pistachios. Pour into the mold and cover. Freeze for 4-6 hours.
Unmold and cut into slices; garnish with raspberries. 
 
 
 
 
 
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