Semifreddo Recipe
Learn how to make a refreshing semifreddo, an Italian frozen dessert that's smooth and creamy, yet lighter than traditional ice cream.
Equipment
- 1 Loaf pan To set the semifreddo
- 1 Mixer For whipping cream and egg mixture
- 1 Spatula For folding ingredients
Ingredients
- 3 Eggs Separate yolks and whites
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1/2 cup Heavy cream Chilled
- 1/3 cup Chopped nuts Optional
- 100 g Dark chocolate Grated or chopped, optional
Instructions
- Line a loaf pan with plastic wrap, leaving overhang on the sides.
- In a bowl, beat egg yolks, half of the sugar, and vanilla until thick and pale.
- In another bowl, whip the cream until soft peaks form.
- In a separate bowl, beat egg whites until soft peaks form, then gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold the whipped cream into the yolk mixture, followed by gently folding in the egg whites until just combined.
- Fold in nuts and chocolate if using, then pour into the prepared pan, smoothing the top.
- Cover with plastic wrap and freeze for at least 8 hours or overnight.
- To serve, remove from the freezer, let sit for a few minutes, then slice and serve immediately.
Notes
For a fruitier version, fold in your favorite fruit puree or fresh berries before freezing.
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 15gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 110mgSodium: 30mgPotassium: 150mgFiber: 2gSugar: 13gVitamin A: 25000IUCalcium: 500mgIron: 0.3mg
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