In the hot summer weather, there's nothing more refreshing than a spoonful of cool, sweet and flavorful ice cream. However, it will be a waste of time and effort if you have to buy ice cream at the supermarket. Instead, try a fragrant fatty gelato from Italy - Semifreddo. KITCHENBAR will guide you through the most basic Semifreddo recipe as well as tips to make it smooth in this article.
Introduction of Semifreddo
Semifreddo - Italian for "half cold" or "half frozen" - all its names because of its unique texture. Despite being technically frozen, Italian desserts are soft and creamy. Unlike ice cream, semifreddo is not stirred. While the cream is scooped, the semifreddo is molded and sliced, usually held in a metal pan.
When using a bread pan, it is important to line the pan with a protruding plastic wrap and add the semifreddo ingredients as directed. This will make it easy to remove the semifreddo from the pan. When ready to serve, simply pick up the plastic pad and place the dessert on the work surface to slice it up.
As you do when making ice cream, it's important to keep all ingredients and utensils cool during the preparation - but especially with the semifreddo as it melts easily, Semifreddo needs to be placed in a little freezer. six o'clock but preferably overnight (or even up to a day or two), making it a great makeup treat for a party or celebration. This delicious dessert looks like a pro created it, and will captivate your diners.
Basic Semifreddo Recipe
Ingredients (Basic Recipe)
Directions
Gather your ingredients together. You will need two mixing bowls, a mixing spoon, a measuring cup and an electric mixer to beat the eggs. Line a 9-inch x 3-inch loaf pan with plastic wrap, making sure to leave plenty of things on the sides as you will be using this to cover the half moon cake.
Separate the eggs and place the whites in the bowl. You won't need the yolks for this recipe, but you can chill it for a day or so and use them in another recipe.
Floss the egg whites until a hard tip is formed.
In a separate bowl, whip cream, sugar and vanilla until thickened. Be careful here - you don't want the cream to turn butter. My tip is to whip cream at high speed until it starts to thicken and then slow down until you get the desired consistency - soft cream.
Now fold the egg whites into the whipped cream bowl, taking care not to let them go flat.
Pour mixture into your prepared loaf pan and cover with plastic wrap. Place in the freezer and let sit for at least four hours.
When ready to serve, cut into slices. I like to serve with caramel sauce or fresh fruit; You will need something to overcome the richness of semifreddo.
Important Note:
This recipe uses raw egg whites. There are several vulnerable groups of people, including pregnant women, the elderly, and young children who may not be suitable for raw egg whites. Instead, you can use pasteurized liquid egg whites. I make sure the eggs I use are as fresh as possible and come from a reputable source.
Add your Favorite Flavors into Semifreddo Recipe
1. Raspberry and Honey Semifreddo Recipe Variation
This is one of my favorite desserts. All you need to do is follow the instructions above but add 2 teaspoons of honey and 1 cup of fresh raspberries to the cream with sugar and vanilla and beat until thickened. The raspberries will be broken down and dispersed throughout the mixture. If you like whole raspberries, simply fold them into the mixture before adding the egg whites. I love serving this dish with some fresh raspberries.
2. Other Recommended Flavors
The formula is very simple to adapt. Here are some other ideas you can try. Just create a basic Semifreddo recipe and add flavoring before adding the egg whites:
- Cream semifreddo whiskey (made with Baileys or Heather Cream).
- Strawberry semifreddo.
- Mango and passion fruit semifreddo.
- Semifreddo chocolate (using melted, aged chocolate).
- Pistachio semifreddo (folds chopped pistachios into cream).
Tips to Make Smooth and Creamy Semifreddo
Following these three seemingly quirky instructions will ensure that your semifreddo sandwiches and other whipped cream desserts are smooth and creamy instead of lumpy:
- The cream must be well whipped - only until it thickens and hardly begins to retain its shape.
- The cream should be placed quickly into the base layer (but not vice versa!) And fold just enough to mix the mix well - no extra swipes needed.
- The whole business should be immediately - without delay - into the mold that you have prepared in the first step.
Most people know that too much whipping can cause it to become grainy (from small butter flakes). What most people don't know is that folding the whipped cream into another mixture also has an extra whipping effect. Even if you start with the perfect whipped cream (by the usual standard), by the time you fold it in, such as a lemon mousse, it can be over-beaten to make your mousse become lumpy after being cooled. Worse yet, the harder the ice cream at first, the harder it is to fold, you have to fold many times, hit too hard, etc. you will be like that.
For all these reasons, the whipped cream should always be at least slightly whipped. However, when chocolate is present, whipped "somewhat" is not good enough! When whipped cream, the cream must be made into a rich chocolate mixture, it must be beaten well. This is because cold cream causes the chocolate mixture to thicken very quickly, which makes it harder for the cream to get into creases, causing more creases, over-whipping and thicker.
The whole mixture can actually start to freeze before you fully fold it or put it in the mold. When this happens, any further treatment - including scraping the mixture into the mold - will further destroy the creamy texture and reduce the volume of the dessert. Thoroughly whipping allows the cream to form ice cream quickly and easily, creating a cold or frozen dessert with a smooth creamy texture.
Final Words
Enjoy the refreshing tip of your tongue as you taste a scent of Semifreddo that is flavorful, cool and sweet. Hopefully KITCHENBAR's Semifreddo recipe makes it possible to make this at home. Don't forget to share your work with us, we are looking forward to it!
Ingredients
Directions
Gather your ingredients together. You will need two mixing bowls, a mixing spoon, a measuring cup and an electric mixer to beat the eggs. Line a 9-inch x 3-inch loaf pan with plastic wrap, making sure to leave plenty of things on the sides as you will be using this to cover the half moon cake.
Separate the eggs and place the whites in the bowl. You won't need the yolks for this recipe, but you can chill it for a day or so and use them in another recipe.
Floss the egg whites until a hard tip is formed.
In a separate bowl, whip cream, sugar and vanilla until thickened. Be careful here - you don't want the cream to turn butter. My tip is to whip cream at high speed until it starts to thicken and then slow down until you get the desired consistency - soft cream.
Now fold the egg whites into the whipped cream bowl, taking care not to let them go flat.
Pour mixture into your prepared loaf pan and cover with plastic wrap. Place in the freezer and let sit for at least four hours.
When ready to serve, cut into slices. I like to serve with caramel sauce or fresh fruit; You will need something to overcome the richness of semifreddo.