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Semifreddo Recipes
Peanut Butter and Chocolate Semifreddo
RECIPES
Peanut Butter and Chocolate Semifreddo
Mini Chocolate Semifreddo Logs
Toasted Almond Tortoni
Banana Semifreddo
Nutella and Toasted Coconut Semifreddo
Lighter than gelato, semifreddo is more like a frozen mousse.  Because of its airy texture, it never seems as icy cold as ice cream.  It can be made with a variety of flavorings.  Most semifreddo recipes use a loaf pan as the mold, but you can make semifreddo in any shape mold that you wish. Some recipes simply freeze the semfreddo in decorative glasses. If you are using a mold, line it with waxed paper or plastic wrap before pouring it the batter; this will help the semifreddo to releasemore easily.
Peanut Butter and Chocolate Semifreddo
Peanut Butter and Chocolate Semifreddo

(Serves 8)


Ingredients:

1 cup whole milk
3/4 cup sugar, divided
1 cup creamy peanut butter
1/4 cup water
3 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla extract

Directions:

Line a 4 x 8-inch loaf pan with parchment paper, leaving a 4-inch overhang on all sides

Combine the milk and 1/2 cup sugar in a saucepan over medium-high heat.
Bring the mixture to a summer, stirring constantly until the sugar dissolves. Remove from the heat.  Whisk in the peanut butter until smooth.  Transfer the mixture to a large bowl.  Set aside to cool to room temperature.

Combine the remaining 1/4 cup of sugar and 1/4 cup water in a saucepan over medium heat.  Stir until the sugar dissolves; remove from the heat.  Add the chocolate.  Stir until the chocolate melts and the mixture is smooth.  Transfer the chocolate sauce to a small bowl.  Set aside to cool to room temperature.

With an electric mixer, beat together the cream and vanilla until soft peaks form.  Whisk half of the peanut butter mixture into the whipped cream.  Then gently fold in half of the remaining peanut butter mixture.  The cream mixture should look slightly marbled.  You should also have 1/4 of the original peanut butter mixture remaining.

Pour half of the cream mixture into the prepared loaf pan.  Pour half of the remaining peanut butter mixture over the top.  Add 1/4 of the chocolate.  Repeat the layers one more time. You should have 1/2 of the chocolate sauce remaining for later. With a knife, swirl the mixture in the pan to create a marbled effect.  Freeze the mixture until firm, preferably overnight.

To serve:
Remove the semifreddo from the freezer 15 minutes before serving.
Invert the loaf pan onto a serving dish; remove the paper.
Drizzle a little of the reserved chocolate sauce onto serving plates.
Cut the semifreddo into slices and place one on each plate.
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

Ingredients:

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

Directions:

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.
Toasted Almond Tortoni

(Makes six 1 cup servings)

Ingredients:

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

Directions:

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)

Ingredients:

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

Directions:

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 almonds.
Nutella and Toasted Coconut Semifreddo

(Serves 12)

Ingredients:

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

Directions:

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.
 
 
 
 
 
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