Semifreddo
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.
Semifreddo al Amaretto
(Serves 8)
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
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)
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
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 dessert's 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)
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
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)
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
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.
To serve, remove the torta from the pan and cut into slices.
Sprinkle with cocoa powder, if desired.
Mini Chocolate Semifreddo Logs
(Makes 8 small logs)
You can make this in 8 (4 x 2-inch) pans or 1 (9 x 5 x 2-inch) loaf pan
3 eggs, separated
3/4 cup sugar, divided
1/2 cup mascarpone
1 tablespoon vanilla
Zest of 1 lemon, finely grated
2 ounces semisweet chocolate, finely chopped
Line the pans with waxed paper or foil.
Leave an overhang to allow you to later unmold the ice cream.
Place the yolks and 1/2 cup sugar in a bowl over a saucepan of simmering water.
Whisk until pale, thick, and creamy.  This will take about 5 minutes.
Remove from the heat and beat 1 more minute.
Blend in the mascarpone, vanilla, and lemon zest.
Set aside.
In another bowl, beat the egg whites until soft peaks form.
Add the remaining sugar and beat until glossy.
Fold the egg whites into the mascarpone mixture.
Fill each loaf pan half full.
Stir the chopped chocolate into the remaining mixture in the bowl.
Top off each loaf pan with this mixture.
Cover and freeze 4-6 hours for small pans or overnight for large pan.
Unmold before serving.
Raspberry Semifreddo Hearts
(Makes 1 quart or 10 small hearts)
12 ounces white chocolate, coarsely chopped, divided
5 egg yolks
3/4 cup sugar
1-1/4 cups fresh raspberries
1-1/4 cups heavy cream
1 teaspoon vanilla
Optional: Additional raspberries for garnish
Line the molds with waxed paper or foil.
Melt 8 ounces of 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 continue beating until cool.
Gently fold in the raspberries, cooled melted chocolate, and remaining chopped chocolate.
In another bowl, beat the cream and vanilla until soft peaks form.
Gently fold the raspberry/egg mixture into the cream.
Pour into the molds and cover.
Freeze for 4-6 hours.  Serve with fresh raspberries.
Toasted Almond Tortoni
(Makes six 1 cup servings)
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1-3/4 cups heavy cream
1 teaspoon vanilla
1/4 cup Grand Marnier (orange-flavored liqueur)
4 tablespoons coconut, toasted
1/2 cup sliced almonds, toasted and chopped
4 ounces dark chocolate, grated
Beat the egg whites with cream of tartar until foamy.
Add sugar and beat until stiff peaks form.
In a separate bowl, whip the cream until soft and creamy.
Beat in the vanilla and liqueur until soft peaks form.
In a small bowl, combine the coconut, almonds, and chocolate.
Set aside 1/4 of the mixture for garnish.
Stir the remaining mixture into the cream.
Combine the whipped cream and egg whites until smooth.
Place the tortoni in decorative glasses and top each with reserved topping.
Freeze at least 4 hours before serving.
Banana Semifreddo
(Serves 8)
1/2 cup whole unblanched almonds, toasted
1 pound bananas, peeled and sliced
1/4 cup dark brown sugar
2 tablespoons dark rum
2 teaspoons lime juice
1 cup heavy cream
1 tablespoon granulated sugar
Pinch of salt
Coarsely chop the almonds and set aside.
In a food processor, combine bananas, brown sugar, rum, and lime juice.
Process until pureed.
Transfer puree to a large bowl.
In a clean bowl, beat cream, granulated sugar, and salt to soft peaks.
Gently fold cream into banana puree.
Reserve 2 tablespoons chopped almonds for garnish.
Fold remaining nuts into banana mixture.
Spoon into 8 ramekins or dessert cups.
Cover with plastic wrap and freeze overnight.
To serve, remove from freezer 30 minutes before serving.
Sprinkle each serving with reserved nuts.
Nutella and Toasted Coconut Semifreddo
(Serves 12)
3/4 unsweetened coconut, toasted and divided
4 eggs
1/4 cup sugar
3/4 cup Nutella, divided
2 cups heavy cream, whipped to soft peaks
Line a 9x 5-inch loaf pan with plastic wrap or waxed paper.
Spray the interior with nonstick cooking spray.
Reserve 1/4 cup of the toasted coconut.
Spread the remaining coconut on the sides and bottom on the pan.
Press the coconut gently against the pan.
Place the eggs and sugar in a bowl set over a pot of simmering water.
Whisk constantly until the eggs are pale, thick, and creamy, about 5 minutes.
Warm the Nutella in a microwave on high for 5-10 seconds, just until creamy.
Add 1/4 cup of the Nutella and the reserved coconut to the egg mixture.
Allow to cool about 5 minutes.
Fold the whipped cream into the cooled egg mixture.
Pour half of the cream mixture into the prepared pan.
Drizzle with half of the remaining warmed Nutella.
Repeat layers one more time.
Using a small knife, lightly swirl the Nutella into the cream mixture.
Cover and freeze at least 4 hours before serving.
Shop at Chadwick's!
Recipes
Semifreddo al Amaretto
Semifreddo al Torrone
Bailey's and Macadamia Semifreddo
Tiramisu Ice Cream Torta
Mini Chocolate Semifreddo Logs
Raspberry Semifreddo Hearts
Toasted Almond Tortoni
Banana Semifreddo
Nutella and Toasted Coconut Semifreddo
Mangia Bene Pasta
Chi mangia bene, vive bene
Who eats well, lives well
Custom Search
PRIVACY POLICY          CONTACT US