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Semifreddo
Introduction |
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In English:
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In Italian or Istro-Venetian:
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Semifreddo istriano de Ondina |
Semifreddo è' un dolce speciale da fare
per le feste di Capodanno e proviene dalla regione di Friuli-Venezia
Giulia. La ricetta è facile di grande effetto ed è un dolce squisito per
ogni occasione. Lo faccio da 30 anni su ricetta di una collega arrivata
da Fiume. Quindi un dolce nostro.
Ingredienti:
- 3 dcl di acqua
- 25 gr. di zucchero
- 1/2 kg di mele sbucciate e grattuggiate
- 3 cucchiai di rhum
- 1 panna dolce
- l budino di vaniglia
- cioccolata grattugiata
- biscotti secchi tipo: Saiwa
In una pirofila metto 12 biscotti.
Nell'acqua cucino le mele, lo zucchero e il rhum. Passo le mele e le
metto sui biscotti. Lascio raffreddare l'acqua delle mele. Preparo il
budino in quest'acqua di mele. Nella pirofila aggiungo altri biscotti e
verso sopra il budino caldo. Lascio tutto raffreddare. Aggiungo la panna
montata e ricopro con la cioccolata grattugiata. Metto in frigo per una
notte.
Ricetta da: Ondina Lusa |
Semifreddo al cioccolato # 1 |
Ingredienti:
- 6 tuorli d'uovo
- 130 g di nocciole tostate
- 50 g di farina
- 250 g di zucchero
- 1 lt di latte
- 1 bicchierino di brandy
- 1/2 stecca di vaniglia
- 80 g di gocce di cioccolato fondente
- sale
- 1 bicchiere di panna fresca montata.
Fate bollire il latte con la vaniglia.
Tritate le nocciole e mettetele in una casseruola con lo zucchero, la
farina e il sale. Unite il latte caldo, mescolando con un cucchiaio di
legno. Cuocete a fiamma bassa fino a ottenere una crema liscia e densa;
aggiungete il brandy. In una terrina battete i tuorli poi versatevi
sopra la crema calda. Rimettete il tutto nella casseruola, ponete sul
fuoco e cuocete finché la crema si sarà addensata. Fate raffreddare,
unite la panna montata (tenendone da parte un pò per guarnire) e 50
grammi di cioccolato. Versate in uno stampo da budino rivestito con una
garza, poi passate nel freezer. Prima di servire capovolgete il dolce e
guarnitelo con la panna montata e il cioccolato.
Tratto da:
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http://www.gamoto.net/ricette-cucina/ricette-cucina/gelati/semifreddo-cioccolato.htm
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Semifreddo di castagne al rhum |
Ingredienti (per 6 pesone):
- 1,2 kg. castagne
- 300 gr. zucchero
- 2 bicchieri panna fresca
- 8 albumi
- 2 cucchiai Rhum
- 400 gr. salsa al cioccolato
Lessare le castagne in acqua per circa
30-40 minuti. Poi frullare con lo zucchero, dopo averle prvate della
buccia esterna e della pellicini interna.
Montare la panna, ed aggiungere
delicatamente il rhum. Montare a parte gli albumi, a neve soda, ed unire
lo zucchero a velo. Unire alla panna montata, e poi amalgamare il tutto
alla crema di castagne.
Versare il composto in stampini, e far
riposare per almeno 2-3 ore in frigorifero. Sformare e servire con salsa
al cioccolato (Ciccolato fondente fuso con la panna).
Tratto da:
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http://www.grandecucina.it/invito/desserts/dolci92.htm
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Semifreddo alle mandorle con croccante |
Attrezzatura:
frusta, stampo da plum cake
Ingredienti er il semifreddo:
- 200 g di panna
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2 albumi
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2 cucchiai di zucchero
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1 cucchiaio di liquore dolce
Ingredienti per il croccante:
- 100 g di zucchero
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50 g di mandorle
Ingredienti per la salsa:
- 12 cucchiai di marmellata di mirtilli
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2 cucchiai di acqua
Raccogliete nella tazza del mixer 250 g
di datteri naturali denocciolati, 100 g di mandorle pelate, 30 g di
uvetta, la polpa sbucciata e mondata di 1 mela e il succo filtrato di
una grossa arancia. Frullate e ottenete un composto morbido, che
distribuite in pirottini i carta e conservate in frigorifero fino al
momento di servire in tavola.
Preparate il croccante sciogliendo lo
zucchero dopo averlo bagnato con 2 cucchiai di acqua. Quando lo zucchero
è caramellato, unitevi le mandorle e mescolate perché si avvoltolino
interamente nel caramello.Distribuite il croccante su una tavola di
marmo o su un foglio di carta da forno per farlo raffreddare.
Montate a neve gli albumi e, montando la
fiocca, incorporatevi un cucchiaio di zucchero. A parte, montate la
panna addolcendola con l’altro cucchiaio di zucchero. Inglobate gli
albumi nella panna e aggiungetevi anche il liquore. Spezzettate
grossolanamente il croccante ormai freddo e mescolatene una parte al
composto di panna.
Versate il composto a in uno stampo da
plum cake rivestito con carta da forno bagnata e strizzata per aderire
bene alle pareti del contenitore. Lasciate riposare in frigorifero per
mezza giornata o per un’intera notte. Sformate il semifreddo e
guarnitelo con il croccante rimasto. Mescolate la marmellata con l’acqua
tiepida e con il composto ottenuto farcite la torta.
Tratto da:
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http://www.dolciedolci.com/owa-z/dolci.d02_view_articolo?idarticolo=882
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Semifreddo al cioccolatto # 2 |
Ingredienti:
- 175 gr. biscotti secchi
- 125 gr. burro freschissimo
- 125 gr. zucchero al velo
- 80 gr. cioccolato scuro in tavoletta
- 1 tazzina caffè ristrettissimo
- 1 uovo
- cognac
Mettete in una ciotola il burro a
pezzetti ed un poco ammorbidito, unite lo zucchero, quindi con un
cucchiaio di legno lavoratelo bene sino ad avere ottenuto una morbida
crema. Tagliuzzate il cioccolato riducendolo in piccole scaglie. Versate
in una seconda ciotola un albume, poi con una piccola frusta montatelo a
neve, quindi unitevi il tuorlo e, dopo averlo bene amalgamato,
aggiungete, lavorando ora con un cucchiaio di legno tutto il burro
preparato. Versate il caffè e la stessa quantità di cognac in una tazza
o in un piatto fondo. Inzuppate nel liquido la metà dei biscotti e
sistemateli, facendo un unico strato, su un piatto da portata, quindi
copriteli con la metà scarsa della crema poi spolverizzatela con la
terza parte circa delle scagliette di cioccolato. Ponete sulla crema i
restanti biscotti sempre inzuppati nel caffè, quindi copriteli con la
crema rimasta, sistemandone un poco anche ai bordi. Spolverizzate infine
il dolce, bordi compresi, con i restanti pezzetti di cioccolato. Pulite
il piatto da eventuali briciole e tenete il semifreddo in frigorifero
per alcune ore prima di servirlo.
Tratto da:
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http://digilander.libero.it/acqua67/ricette%20dolci%20semifreddo.htm
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Semifreddo allo zabaglione (Eggnog chilled cream) |
Ingredients:
- 8 egg yolks
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1 cup sugar
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ladyfingers
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1 pint whipped cream
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10 oz. dry Marsala
Beat the egg yolks with the sugar in a
bowl. Add Marsala a tablespoon at a time. Place the saucepan over a very
low heat or in a bain-marie and continue beating until the mixture
becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream
and pour the mixture into a mold lined with ladyfingers moistened with
Marsala. Freeze for-at least 5 hours and serve.
Tratto da:
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http://www.italianmade.com/recipes/recipe411.cfm
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Gianduia semifreddo with hot rum zabaglione |
Gianduja is one of the masks of
the Italian Commedia dell'Arte, typically representing the town of Turin
(and Piedmont in general). The mask depicts an honest peasant of
Piedmontese countryland, with a certain inclination for wine, gastronomy
and beautiful girls, while strictly faithful to his lover Giacometta. He
is dressed (in the usual version) with a tricorn hat, a brown jacket
with red borders, and has a happy humour. The character of Gianduja was
originally created as a marionet and is now Turin's official "king of
the Carnival".
Gianduja (or, more commonly,
Gianduia) is also the name of a typical sweet chocolate and a
biscuit produced in Piedmont after traditional recipes. The so-called
Gianduia fondue has instead different origins and is not related with
the Italian tradition. An evolution of Gianduja chocolate is
industrially produced by Ferrero and best known as Nutella.
Yield: 6 servings)
- 2/3 cup hazelnuts
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1/2 cup milk, heated to lukewarm (105°F)
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6 1-ounce squares semisweet chocolate, chopped
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3 eggs, separated
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3 tablespoons sugar
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1 cup heavy cream
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1/4 cup sugar
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2 teaspoons rum
Line a 9x5-inch metal loaf pan with
plastic wrap, leaving a 2-inch overhang on the ends. Place in freezer.
Preheat oven to 350°F.
Arrange hazelnuts on a baking pan. Bake
for 15 minutes. Wrap hazelnuts in a kitchen towel; let steam for 1
minute. Rub hazelnuts in the towel to remove the skins.
In a food processor, process hazelnuts
until finely chopped; add milk and process until mixture is smooth. In a
large metal bowl, over simmering water, melt chocolate, stirring
constantly, until mixture is smooth. Stir in hazelnut mixture; set
aside.
In a large mixing bowl, beat egg whites
until foamy. Gradually beat in 3 tablespoons sugar until stiff peaks
form. In a medium bowl, beat cream until stiff peaks form; fold gently
into egg whites. Fold one-fourth of the cream mixture into the chocolate
mixture. Fold in remaining cream mixture.
Pour into chilled loaf pan; cover with
plastic wrap. Freeze for at least 8 hours. In a metal bowl, over
simmering water, combine remaining sugar, egg yolks, and rum; beat for 5
minutes or until mixture is thick and has quadrupled in volume.
Unmold the semifreddo onto a serving
dish; serve it sliced topped with the hot rum zabaglione.
Sources:
- Introduction - Wikipedia Encyclopedia - Gianduia -
http://en2.wikipedia.org/wiki/Gianduia
- Recipe -
http://www.amethysts-recipes.com/GianduiaSemifreddowithHotRumZabaglione.html
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Nigella: A semifreddo is not quite an ice
cream, as the name - semi-cold, in translation - suggests. There’s no
custard to make, and no churning required as it freezes, which makes
life very much easier. What you get is a smooth, soft block of chilled,
almost frozen cream, with a texture of deep, deep velvetiness. This
mellow, honey-flavoured version matches taste to texture. For some
reason, sometimes when I make it, I end up with a block of uniformly
buff cream; at others, I’m left with a honeyed, resin-coloured stripe
along the base - or the top as it stands when you turn it out. But
that’s cooking for you. Either way, it works wonderfully. Pour more
amber-coloured honey over as you serve, and scatter with toasted
pinenuts, for quite the dreamiest, easiest pudding you could imagine.
Ingredients:
- 1 egg
- 4 egg yolks
- 100g best-quality honey, plus 3 tablespoons or so for serving
- 300ml double cream
- 25g pine nuts, toasted
Line a 900g /1 litre loaf tin with
clingfilm. Beat the egg and egg yolks with the honey in a bowl, over a
saucepan of gently simmering water, until the mixture is pale and thick.
I use a wire balloon whisk for this, but if you feel like a bit of
culinarily aided whirring, it will certainly be quicker with a hand-held
electric whisk.
Whip the double cream until thick, and then
gently fold in the egg and honey mixture. Pour into the prepared loaf
tin, and cover carefully with cling film before putting it in the
freezer for about 2-3 hours.
When it is ready to serve, turn out the
semifreddo onto a suitably sized plate and drizzle this manilla-coloured
log with honey, and sprinkle with the toasted pine nuts, before slicing.
It thaws quickly as it stands, but that is part of its heavenly-textured
charm. If you’ve got some dark, syrupy - indeed, honey-coloured -
pudding wine to drink while you eat this, so much the better.
Serves 6 - 8
Source:
-
http://www.channel4.com/life/microsites/N/nigella/forever8.shtml
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Ingredients:
- 1/2 cup almonds, (3 ounces) whole unblanched
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1 pound ripe banana, peeled and sliced
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1/4 cup dark brown sugar, firmly packed
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2 tablespoons dark rum
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2 teaspoons lime juice
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1 cup heavy cream
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1 tablespoon granulated sugar
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1 pinch salt
Preheat oven to hot (400 degrees).
Toast almonds on baking sheet in
preheated hot oven (400 degrees) for 7 to 10 minutes or until fragrant
and crisp. Cool. Coarsely chop.
Combine bananas, brown sugar, rum and
lime juice in food processor. Whirl until pureed. Transfer puree to
large bowl. Beat cream in small bowl until frothy. Gradually beat in
granulated sugar and salt until soft peaks form. Gently fold cream into
banana mixture.
Reserve 2 tablespoons nuts for garnish.
Fold remaining nuts into banana mixture. Spoon into 8 individual
ramekins or dessert cups. Cover with plastic wrap and freeze 1 1/2 hours
or up to 3 days. (The longer the mixture is frozen the longer it will
need to warm up slightly before serving.)
To serve: Remove from freezer and let
stand for 30 minutes or until softened to smooth and creamy consistency.
Sprinkle with reserved nuts.
The recipe can be prepared up to 3 days
ahead and frozen.
Source:
-
http://www.cdkitchen.com/recipes/recs/34/Banana_Semifreddo37305.shtml
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Grappa semifreddo with espresso sauce |
Active time: 45 min Start to finish: 2
3/4 hr
Semifreddo:
- 3 large egg yolks
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1/2 cup sugar
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1/3 cup fine-quality grappa
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2 large egg whites at room temperature
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1 cup heavy cream
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Espresso sauce:
- 1 cup sugar
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1/2 cup boiling water
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4 teaspoons instant espresso powder
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1/4 teaspoon fresh lemon juice
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6 teaspoons fine-quality grappa, chilled
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Special equipment: 6 tall (2
1/2-inch high; 1/2-cup capacity) metal baba au rhum molds or 6 (1/2-cup)
ramekins
Garnish: mocha coffee beans
Preparation:
Have ready a large bowl of ice and cold
water.
Beat together yolks, sugar, and 1/3 cup
grappa with an electric mixer in a metal bowl set over a saucepan of
simmering water 10 minutes, or until thick and pale and mixture
registers 170°F on an instant-read thermometer. Put bowl in ice bath and
beat mixture until cold.
Beat whites with a pinch of salt in
another bowl with cleaned beaters until they just hold stiff peaks. Beat
cream in a separate bowl until it holds soft peaks. Whisk one third of
whites into yolk mixture to lighten and fold in remaining whites and
then cream, gently but thoroughly. Spoon into molds and freeze, covered
with plastic wrap, until firm, about 2 hours.
Make espresso sauce while semifreddo is
freezing: Cook sugar in a 2-quart heavy saucepan over moderately low
heat, stirring slowly with a fork, until melted and pale golden. Cook
caramel without stirring, swirling pan, until deep golden. Remove from
heat. Stir together boiling water, espresso powder, and lemon juice.
Carefully add to caramel (mixture will bubble up and vigorously steam),
then cook over moderately low heat, stirring, until caramel is dissolved
and sauce is smooth.
Unmold semifreddo: Dip molds in hot water
5 seconds, then run a small thin knife around edges and invert onto
plates. Spoon a teaspoon of chilled grappa on top of each and drizzle
plates with warm or room-temperature espresso sauce.
Cooks' notes:
- If egg safety is a problem in your
area, you may want to use pasteurized egg whites in the carton for
the semifreddo.
- Semifreddo may be made 1 week ahead
and kept frozen. Let soften 30 minutes in refrigerator before
unmolding.
- You can make espresso sauce 3 days
ahead and chill, covered. Reheat to warm before serving.
Serves 6.
Source:
-
http://food.epicurious.com/run/recipe/view?id=103408 (from
Gourmet, May 2000)
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1 ora + 5 ore di riposo
Attrezzatura: Stampo a bordo
removibile, attrezzatura per il bagnomaria, frusta, pennelli
La base:
- 500 g di farina
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250 g di burro
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100 g di zucchero a velo
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1 presa di sale
Il semifreddo:
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300 g di panna
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125 g di yogurt alla ciliegia
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1 cucchiaio di sherry
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4 uova
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15 g di gelatina in fogli
Per guarnire:
- 200 g di gelatina di fragole
-
ciliegie fresche o allo sherry
Esecuzione:
Tagliate a tocchetti il burro e, quando è
a temperatura ambiente, unitelo alla farina per ottenere un composto
bricioloso. Aggiungete a filo 130 ml di acqua fredda e manipolate,
incorporando anche lo zucchero e il sale. Raccogliete la pasta a palla e
avvolgetela in un foglio di pellicola da cucina, quindi lasciatela
riposare in frigorifero per 30 minuti.
Tirate la pasta sul fondo di uno stampo a
bordo removibile e cuocete per mezz’ora scarsa nel forno già caldo a 180
gradi. Sfornate e lasciate raffreddare la pasta nello stampo.
Preparate, intanto, il semifreddo.
Scaldate leggermente lo yogurt a bagnomaria e aggiungete i tuorli,
lavorando con la frusta fino a quando il composto inizia leggermente a
gonfiarsi. Sciogliete nel composto la gelatina bagnata in acqua fredda e
ben strizzata. Quando la gelatina è sciolta, inglobate delicatamente gli
albumi montati a neve ben ferma.
Allontanate dal calore e inglobate la
panna già montata. Amalgamate gli ingredienti e versate il composto
sulla base cotta.
Lasciate riposare in freezer per almeno 5
ore, dopo di che sformate e guarnite la superficie con la gelatina di
fragole sciolta a bagnomaria con lo sherry.
Completate con le ciliegie e servite in
tavola.
Tratto da:
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http://www.dolciedolci.com/owa-z/dolci.d02_view_articolo?idarticolo=906
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Amaretto semifreddo with chocolate sause |
Ingredients:
- 4 large eggs
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1/2 cup sugar
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2 tablespoons amaretto liqueur
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6 ounces amaretti cookies, crushed (about 2 1/2 cups)
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1 cup heavy cream
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3 ounces bittersweet chocolate, chopped
1. In a medium stainless-steel bowl,
whisk the eggs with the sugar and amaretto liqueur. Set the bowl over a
large saucepan of simmering water and whisk constantly until the mixture
turns bright yellow and thickens, about 10 minutes. Do not let the eggs
get too hot or they will scramble. Remove the bowl from the heat and
continue whisking for a few minutes to cool the mixture slightly. Set
aside and let cool to room temperature, then fold in the amaretti.
2. In a large stainless-steel bowl, beat
the cream to soft peaks. Fold the cream into the egg mixture. Spoon the
semifreddo into an airtight container, cover with plastic wrap and
freeze until firm, at least 6 hours or up to 5 days.
3. Remove the semifreddo from the freezer
and let stand at room temperature for 5 to 10 minutes to soften
slightly. Meanwhile, in a small saucepan, melt the chocolate over low
heat, stirring occasionally. Scoop the semifreddo into flutes or parfait
glasses, drizzle with the melted chocolate and serve.
Makes 6 servings.
WINE: Match the sweetness of this
frozen-custard dessert with an equally sweet wine. The rich, honeyed
1997 Barberani Calcaia would be ideal.
--Cristina Rastelli and Mauro Rastelli
Source:
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http://www.foodandwine.com/invoke.cfm?ObjectID=D1A3EF6C-C855-4505-A8A90A542BB4512E
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White chocolate toasted almond semifreddo |
This recipe was created to accompany
Lemon Rhubarb Cake Roll..
Ingredients:
- a scant cup sliced almonds (3 1/2 ounces), toasted
lightly
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1/4 teaspoon salt
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1 tablespoon unsalted butter
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6 ounces fine-quality white chocolate, chopped
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2 large eggs
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1/3 cups sugar
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1 teaspoon vanilla
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1/4 teaspoon almond extract
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1 1/2 cups chilled heavy cream
Line a metal loaf pan, 8 1/2 by 4 1/2 by
2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and
chill in freezer.
In a skillet cook almonds with salt in
butter over moderately low heat, stirring, until almonds are coated
well, about 1 minute. Chill almonds until cold.
In a metal bowl set over a pan of hot but
not simmering water melt chocolate, stirring occasionally, and remove
bowl from heat.
In another metal bowl beat eggs with
sugar to combine. Set bowl over a pan of simmering water and beat until
thick and pale and mixture registers 140°F. on an instant-read
thermometer. Continue beating over simmering water 3 minutes (for egg
safely) and remove from heat. Beat in chocolate, vanilla, and almond
extract.
In another bowl beat cream until it just
holds stiff peaks and fold into egg mixture gently but thoroughly. Fold
in almonds and pour mixture into prepared pan. Cover pan with plastic
wrap and freeze semifreddo 8 hours or overnight.
Unmold semifreddo onto a platter,
discarding plastic wrap, and cut into thick slices. Cut slices crosswise
into thirds and serve with Lemon Rhubarb Cake Roll.
Serves 6 to 8.
Source:
-
http://food.epicurious.com/run/recipe/view?id=14412 (From Gourmet,
April 1994)
|
Ingredients:
- 1/2 cup sugar
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2 tablespoons water
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1/2 cup toasted & husked hazelnut
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2 2/3 cup well-chilled whipping cream
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8 teaspoons amaretto liqueur
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8 yolks only-room temp egg
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10 tablespoons sugar
Garnish:
- red seedless grapes
-
1 white only egg
- sugar
- sprigs mint
For praline: Grease
baking sheet. Heat 1/2 cup sugar and 2 tablespoons water in heavy small
saucepan over low heat, swirling pan occasionally, until sugar
dissolves. Increase heat and boil until light brown. Stir in hazelnuts.
Return mixture to boil. Immediately pour onto prepared sheet, spreading
thinly. Cool completely. Pulverize in processor or blender.
For semifreddo: Beat
cream in large chilled bowl until beginning to thicken. Add liqueur and
beat just until peaks form. Beat yolks with 10 tablespoons sugar in
another large bowl until pale yellow and slowly dissolving ribbon forms
when beaters are lifted. Gently fold in whipped cream and 1/3 cup
praline. Spoon into serving glasses. Freeze at least 2 hours. (Can be
prepared 1 day ahead.)
Beat egg white to blend. Dip grapes in
egg white, then sugar, coating well. Let dry 30 minutes.
If semifreddo is frozen solid, let
soften in refrigerator 30 minutes before serving. Garnish with grapes
and mint.
Serving Size: 6
Source:
-
http://www.recipe-source.com/desserts/01/rec0153.html
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Strawberry-vanilla semifreddo |
Ingredients:
- 2 pint baskets fresh California strawberries,
stemmed
-
3 egg whites
-
2 1/2 teaspoons vanilla
-
1/3 cup granulated sugar
-
3/4 cup whipping cream, whipped
-
2 to 3 tablespoons powdered sugar
-
1 tablespoon lemon juice
Puree one pint of the berries in an
electric blender. In large bowl combine puree, egg whites and 1 teaspoon
of the vanilla. Beat with electric mixer until frothy and pale, about 2
minutes. Gradually beat in granulated sugar. Fold in whipped cream.
Place in freezer 1 hour. Mix to blend thoroughly. Freeze until firm,
about 3 hours. Meanwhile, slice the remaining berries. Toss with the
remaining vanilla, the powdered sugar and lemon juice; cover and chill.
To serve, allow frozen mixture to stand at room temperature 10 to 15
minutes. Spoon into dessert glasses. Spoon some of sliced berry mixture
over serving.
Yield: 6 servings
Source:
- California Strawberry Commission -
http://www.gardenguides.com/recipes/strawberryvanilla.htm
|
Peaches are abundant in the hills and
valleys of Val d'Aosta, and they are turned into a number of lovely
desserts, including this elegant chilled sweet.
To make your own peach jam during peach
season, as cooks in Val d'Aosta do, place 2 and 1/4 pounds of peeled,
pitted, and cubed peaches in a heavy-bottomed saucepan and cook over
medium heat until the fruit is hot; add 4 cups of sugar and 1 cinnamon
stick, stirring to dissolve the sugar, and cook for 1 hour over
medium-low heat, or until the mixture has reached a jam-like
consistency; pour in 2 tablespoons of brandy, remove the cinnamon stick,
and cool.
- 10 eggs, separated
- 2 cups sugar
- 1/4 cup cognac
- 1 quart heavy cream
- 3 cups peach jam
- 5 peaches, thinly sliced
Beat the egg yolks with the sugar until
pale yellow and creamy, about 5 minutes in an electric mixer. Beat the
egg whites in a clean mixer bowl as well until they hold stiff peaks.
Beat the heavy cream in another clean bowl until soft peaks form.
Brush 20 individual 3" molds, or 3 larger
molds with the cognac. Fold the egg whites into the beaten egg
yolk-sugar mixture, being careful not to deflate the egg whites; fold in
the whipped cream. Spoon half of the egg-cream mixture into the molds;
it should be between 1/3' and 1/2" high. Place on a baking sheet and
freeze until set, about 1 hour. Top evenly with the peach jam (about 2
and 1/2 tablespoons per semifreddo), and cover with the remaining
egg-cream mixture (again, about 1/3" to 1/2' high). Return to the
freezer until set, about 1 more hour.
Serve chilled, garnished with the sliced
peaches. Serves 20
Source:
-
http://www.italiancookingandliving.com/food/regional/val_recipe.html
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This page compliments of
Marisa Ciceran and Ondina Lusa
Created: Sunday, December 16, 2001; Last Updated:
Friday, December 03, 2021
Copyright © 1998
IstriaNet.org, USA
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