Semifreddo ice cream recipe. Semifreddo, or Italian ice cream at home

Semifreddo is a traditional Italian delicacy that has long been in the hearts of our sweet tooth lovers. If your kids love ice cream, then the semifreddo recipe in this situation is what you need. After all, preparing it is quite simple, and most importantly, the products required for this dessert can always be bought at any store. In our article we will talk about how to prepare this wonderful delicacy.

Semifreddo recipe No. 1

For cooking take:

heavy cream (33-35%) 500ml
sugar (150g)
vanilla sugar (2 tsp)
strawberries (200g)
cocoa (3 tsp)
eggs (5 pcs)

1. Separate the whites from the yolks and begin to beat until foamy. Next, beat the yolks with sugar in a separate bowl. Now it’s time to whip the cream (you can do it with a mixer or a whisk). Mix the cream with the yolks and slowly pour the whites into them. Chop the berries or chop finely with a knife. Then divide the mixture into several parts: in our recipe there are 3:

we add vanilla sugar to one mixture
in the other - strawberry
3rd – cocoa

2. Pour the resulting mass into molds and put it in the freezer to freeze for 6-8 hours.

Semifreddo recipe with photo No. 2

eggs (2pcs)
sugar (35g)
grated raspberries/strawberries/blackberries or cherries (90g)
pistachios (60g)
cream (at least 33% fat) 250ml
vanilla (for smell, a little)
fresh or frozen berries for decoration

1. Peel the pistachios. Grind raspberries/strawberries/blackberries. We begin to separate the whites and yolks. The whites must be whipped until they form a thick foam. Also whip the cream separately. Mix the yolks with sugar until dissolved and the mixture turns white.

2. In a bowl, combine all 3 mixtures: yolks, whites + cream and mix gently. Then we add our fillings there: pistachios and ground berries. Pour the resulting mixture into a mold or cups and place in the freezer for 5-6 hours. Afterwards, we take it out and sprinkle it with more fresh berries/fruits or pour it with any syrup. An irreplaceable semifreddo photo during the hot period. Bon appetit!

Semifreddo recipe No. 3

eggs (4pcs)
milk + dark chocolate (250-300g)
pistachios (not roasted) 160g
cream (200ml) at least 33% fat
sugar (90g)
vanilla

1. Take the pistachios, peel them and place them in a blender for 2-3 seconds so that they split a little. Then melt the chocolate in a water bath.

2. Next, you need to thoroughly beat the eggs with sugar (up to 15 minutes). And of course cream until thick. Now mix the chocolate, cream and eggs in a bowl. Add nuts. Pour the resulting mixture into a mold and into the freezer. Afterwards, you can sprinkle with grated chocolate or decorate with berries.

Recipe No. 4

yolks (6pcs)
heavy cream (300ml)
brown sugar (fine) 100g
bananas (3pcs)
juice of one lemon

1. Add sugar to the yolks and place in a water bath. Beat the mixture until thick foam (5-7 minutes). Remove from heat and cool.

2. Whip the cream to a thick consistency. Peel the bananas, cut them, put them in a blender and pour in lemon juice. Beat until smooth. Next, combine the cream with bananas and yolks. Mix everything and place in molds. Freeze for at least 6 hours. Before serving, top with caramel syrup or jam.

Recipe No. 5

eggs (3pcs)
sugar (85g)
heavy cream (35%) 400ml
chocolate (160g)
mint syrup

For mint syrup use:

mint (3 sprigs)
milk (150ml)
sugar (2 tbsp)

1. As usual, separate the whites from the yolks. Place the yolks + sugar in a water bath for a few minutes (5-6 minutes), stirring all the time. Remove from heat. Then add mint syrup and set aside.

2. In a bowl, whip the cream separately. Grate the chocolate: set aside half for the sauce, and add the other part to the cream and knead. Next, beat the whites into a thick foam, pour the yolks and whipped cream into them. Take a mold and pour out the prepared mixture. Cover with cling film and place in the freezer for at least 5 hours. Once cooked, top with mint sauce. How to cook it? Grind the mint, mix with milk, sugar and put on the stove to warm up for 3 minutes. Afterwards, strain, pour in the melted chocolate and stir. Before serving dessert, be sure to top with mint chocolate sauce.

Recipe No. 6 (Semifreddo with ricotta cheese)

Prepare:

ricotta cheese (250g)
heavy cream (at least 33%) 100ml
macaroons (100g)
powdered sugar (60g)
raspberries (160g)

raspberries (190g)
sugar (65g)
juice from half a lemon

The recipe is somewhat similar to a delicate and airy dessert - step by step.

1. Beat the ricotta cheese with powdered sugar. Then, in a separate bowl, whip the cream until fluffy and add to the ricotta, stirring gently with a spoon.

2. Take the almond cookies, break them into small slices and add them together with the raspberries to the creamy mixture. Transfer to the mold and refrigerate for 4-5 hours. Let's prepare the sauce for now: beat the berries in a blender, add sugar + lemon juice and strain through a sieve. We take out the semifreddo, place it in bowls or cut it into pieces and pour the sauce over it. Note: if you want to cut the dessert into portions, then first line the mold with cling film to make it easier to remove. Bon appetit!

Semifreddo has its own serving secret. Since the ingredients are not mixed during the freezing stage, the dessert is slightly harder than ice cream. Therefore, half an hour before serving, it must be transferred from the freezer to the refrigerator, and only then served. Thanks to a simple technique, the delicacy turns out tender, slightly melted and almost creamy.

Cooking time: 15 minutes + 6-7 hours freezing / Servings: 8

Step-by-step preparation

First we need to brew some strong coffee. If you don’t have custard on hand, you can use regular instant one. To do this, pour boiling water over the specified amount of coffee and stir. In a separate container, mix sugar (1 glass), a quarter glass of water and 50 ml of strong coffee. Cook over low heat until the sugar is completely dissolved. After this, pour the remaining coffee into the saucepan and cook it until a quarter of a glass remains.

Soak gelatin in water. Using a microwave oven, heat the milk mixed with vanilla. When it warms up well, add gelatin to it and mix well. Place in the microwave again for a few seconds. Pour the resulting mixture into a saucepan, add chocolate and coffee to it. Stir and place on the stove until the chocolate is completely dissolved.

In a separate bowl, mix 2 tbsp. l. water, remaining sugar and honey. Place on the stove and heat until a homogeneous mixture is obtained. After this, boil for another 2-3 minutes.

Take a mixer and beat the eggs at maximum speed. After this, reduce the speed of the device and gradually introduce the honey mixture. Beat well. We do the same with cream. Add them to the egg-honey mixture. Then carefully add the milk-coffee mixture and mix.

Soak the cookies in coffee syrup and place them in an ice cream mold. Pour cream on top. Cookies again, then cream. And so on in several layers. Place in the refrigerator for several hours and sprinkle with berries just before serving. That's it, our dish is ready! The recipe for semifreddo is, as you can see, quite simple. Bon appetit!

Preparation

Remove the zest from half a lemon and a whole lime using the finest grater. Make sure that the white part of the peel does not get into the zest - it gives bitterness.

Squeeze the juice from the lemon and lime. Mix juice and vermouth.

Mix the chilled cream with half the powdered sugar.

Whip the cream until creamy.

Add zest and juice with vermouth to cream. Beat until smooth.

Separate the yolks from the whites. You don't need yolks - they can be used to make classic ice cream.

Beat the whites into a fluffy foam.

Then add the remaining powdered sugar and beat until stiff peaks form.

Add 1 tbsp to the whipped whites. spoon of whipped cream and mix gently. This will make it easier to connect both masses.

Now add the whipped whites to the main part of the cream.

Mix very carefully to retain as much airiness as possible.

Line a plastic container with cling film and place the semifreddo mixture in it.

Cover the top of the pan with a lid or film and put it in the freezer. Freeze the dessert for 6-7 hours, and before serving, keep it in the refrigerator for 30 minutes and cut into portions.

Semifreddo is a delicious Italian dessert made from eggs and heavy cream with tasty toppings. This dish is reminiscent of ice cream cake, frozen pudding and gelato dessert, which, however, is less fatty. Semifreddo has a softer consistency than classic ice cream, and is served with sweet sauces, impressively decorated before serving.

Traditional option

Using the technology described below, Italian ice cream is obtained, which has a delicate structure and a pleasant vanilla aroma. Many famous chefs use this classic semifreddo recipe as the basis for creating various desserts. Therefore, every housewife should know how to prepare such a dessert.

So, you will need the following products:

500 ml cream (30% fat);
3 eggs;
220 g powdered sugar;
yolks from two chicken eggs;
1 teaspoon vanilla extract.

Practical part

The basic recipe for semifreddo is so simple that any inexperienced housewife can handle it without much hassle. Combine powdered sugar, vanilla extract, eggs and yolks in a heat-resistant container. All this is placed on a pan filled with boiling water. Beat the ingredients with a mixer for at least six minutes. The resulting mass is set aside and cooled slightly. Gently add whipped cream to the cooled mixture. The contents of the container are transferred to a closed container. Then they are sent to the freezer. After a few hours, the vanilla dessert will be completely ready for consumption. Bon appetit everyone!

How to cook semifreddo

Semifreddo is easier to prepare than ice cream - it does not require constant stirring to enrich it with air and prevent the formation of ice crystals. You don't need an ice cream maker either. The dessert turns out light, airy and homogeneous not thanks to the air bubbles formed when stirring the ice cream during the freezing process, but because of the fatty ingredients - eggs, cream, soft ricotta cheese or mascarpone, which can replace the cream. The yolks and whites are whipped separately; depending on the recipe, whipped cream is added. The creamy mass is supplemented with fruits, berries, nuts, chocolate, alcohol, cookies, candied fruits, mint and other additives, and then frozen for several hours.

Italian semifreddo: recipe with photo

Semifreddo is a great way to surprise guests with your pastry art without putting in much effort. The most important condition for a successful dessert is the freshest ingredients. This is especially true for eggs, since they are not cooked. It's good if you use high-quality country eggs.

Ingredients:

for semifreddo: 33% heavy cream - 0.5 liters, chicken eggs - 5 pcs., powdered sugar - 180 g, dark chocolate - 70 g, salt - 1 pinch, mint leaves to taste. Sauce: fresh cherries - 700 g, sugar - 100 g, cognac - 50 ml.

Cooking method:

1. Separate the whites from the yolks.

2. Beat the yolks with powdered sugar.

3. Beat the chilled whites with salt until fluffy.

4. Whip the cream separately.

5. Grate the chocolate.

6. Combine the yolks, whites and cream, thoroughly stirring the semifreddo base.

7. Add chocolate to the mixture and mix well again.

8. Place the cream mixture in a large plastic container and place in the freezer for 2 hours.

9. Separate the cherries from the pits and blend in a blender.

10. Mix cherry puree with sugar in a saucepan.

11. Place the pan on the fire and bring to a boil.

12. Remove the dishes from the heat, add cognac and cool.

13. Spoon the dessert into ice cream bowls, pour over cherry sauce and garnish with a mint leaf.

This delicate delicacy, so light and elegant, will decorate the holiday table and your guests will love it!

Ice cream "Semifreddo" from Yulia Vysotskaya

Julia Vysotskaya calls semifreddo a frozen cake and offers us a recipe that she learned in a Florentine trattoria.

Cook caramel in a frying pan from 100 g of sugar and 3 tbsp. l. water, while keeping the syrup on the fire until it acquires a pleasant light brown tint. Add a glass of roasted whole hazelnuts to the pan, mix well and leave on the fire for a few more minutes until the nuts are completely covered with caramel. Place the hazelnuts on a baking sheet, after hardening, break the resulting nut caramel into pieces and grind in a blender.

Take 3 eggs, separate the yolks from the whites, beat the yolks with 50 g of sugar, add 360 ml of heavy cream and continue beating until the mixture thickens. Beat the chilled whites with a mixer with a pinch of salt. Now combine some of the nut caramel with the yolks, leaving a little to decorate the dessert, then carefully fold in the whipped whites. You will get an airy and unusually tasty mass, which you need to transfer to a container and put in the refrigerator for 40 minutes.

Serve semifreddo with nut caramel and enjoy the true Italian taste!

Suitable Ingredients

In addition to the main ingredients, Semifreddo contains additives that determine its main flavor: chocolate, nuts, mint and much more. Without additives, Semifreddo has a classic, milky taste. But, if you can experiment with additives, based on your taste preferences, then the recipe requires a certain rigor in choosing the main ingredients. It must definitely be chicken eggs and cream. And now - a little more about the choice of products for this dessert.

The eggs in this dessert need to be fresh, and the fresher they are, the tastier the Semifreddo will turn out. So, if the eggs are more than 10 days old from the moment the chicken “produced” them, then such a product will no longer be suitable. It's even better if the eggs you take are homemade.

Our second ingredient is cream. The recipe requires that you approach the choice of this product with all seriousness. Of course, if you want to get a really delicious dessert. So, they, of course, must be fresh, and certainly fatty. Under no circumstances use 10% liquid cream, which is more reminiscent of milk. Go for at least 33% fat.

Well, now let’s move on directly to the preparation of Semifreddo, its subtleties and nuances. So, we present you his recipe.

The most delicious nut Semifreddo

To prepare it we will need:

Hazelnuts – 1 cup;
Cream – 400 ml;
Eggs – 3 pieces;
Sugar – 1 glass;
Water – 3 tbsp.

First, we will prepare caramel for our Semifreddo. To do this, pour plain water into a frying pan and add 150 grams of sugar to it. Let's wait until the sugar dissolves. At the same time, do not forget to stir so that nothing sticks to the bottom of the pan. “Simmer” the sugar and water until you get a brown caramel. It should be liquid.

After this, do not turn off the pan, but add hazelnuts to the caramel. Before doing this, you definitely need to fry it thoroughly or purchase ready-made fried. We mix the hazelnuts with the caramel for a few minutes until they are coated. Next, we spread the hazelnuts on some flat surface. This could be, for example, a cutting board. Flatten it and leave it to cool.

Next we take the eggs. Carefully separate the yolks from the whites. The recipe says that it is extremely important that no white gets into the yolks at all. Add our remaining sugar (50 grams) to the yolks and begin to beat intensively. We do this using a whisk. Beat the yolks for 10-15 minutes. Don’t be lazy and don’t shorten the time, because this directly determines how delicious your dessert will turn out.

Then add cream to our yolks. As already mentioned, the recipe calls for heavy cream; the higher the percentage of fat content, the better. After adding the cream, beat for about 15 minutes. Our mass should become about twice as large. This is a sign that you read the recipe carefully and did everything correctly.

Then we move on to our proteins. We also beat them, but with a mixer. They should be shiny, firm, stable and fluffy.

Next we need another kitchen assistant - a blender. We use it to grind our hazelnuts. It should be in a state like powder. When we have chopped the nuts, add cream whipped with yolks. Place whipped whites on top. We take a whisk and mix everything extremely carefully: moving the whisk in one direction and turning the bowl at the same time. If you do everything carefully, the dessert will turn out very tender.

Next, again, carefully, we transfer our future dessert into beautiful plates or bowls and put it in the freezer for about 40 minutes. The time needs to be coordinated based on the power of your camera.

You see, the recipe for Semifreddo is quite simple, and you can prepare this dessert at home so that it turns out like in the photo. Bon appetit!

Stay with us, learn new delicious recipes and share your impressions. For our part, we promise to delight you with something new every day.

Video recipe for making Semifreddo ice cream

Banana semifreddo with wine

Bananas make the dessert especially tasty, thick and aromatic, and red wine gives it a touch of sophistication and nobility. Mix 6 yolks with 100 g of brown sugar and 4 tbsp in a cup. l. sweet red wine, place a cup on top of a pan of hot water and whisk the mixture by hand for 5-7 minutes. A thick and fluffy foam should form.

While the yolk mass is cooling, whip 300 ml of 35% cream, and then grind 3 bananas with the juice of 1 lemon in a blender. Combine the yolks, cream and banana puree, mix all ingredients well.

Transfer the mixture into a mold and place in the freezer for 8-10 hours, stirring occasionally. Place the semifreddo into bowls, pour over the melted chocolate and sprinkle with nuts. You can decorate the dessert with fresh berries and fruits, jam or jam.

Semifreddo of berries and chocolate sauce

This amazing delicacy will give you a wonderful mood and allow you to feel the real taste of childhood. The semifreddo recipe in this case is very simple.

For it we will need the following ingredients:

Heavy cream - 600 ml.
Various berries (can be frozen) - 500 g.
Sugar - 3/4 cup.
Roasted hazelnuts - 50-60 g.
Powdered sugar - ¼ cup.
Egg whites - 7 pcs.
Instant coffee - 1 tsp.

To prepare chocolate sauce you need:

Heavy cream - ¾ cup.
Dark chocolate - bar.
Water - 60 ml.
Honey - 1 tbsp. l.
Butter - 30 g (1.5 tbsp.).

Semifreddo with mascarpone and peaches

Thanks to the mascarpone, this option holds its shape better when defrosted than semifreddo with cream.

Cut 4 peaches or nectarines into pieces, add a quarter cup of sugar to the fruit and cook until the fruit becomes soft. While the peach jam is cooling, prepare the cream base.

Mash 250 g of mascarpone with a spoon, add 250 ml of heavy cream and a few drops of vanilla essence. Mix the ingredients well, pour in half a glass of condensed milk and beat the mixture with a blender for several minutes. Combine the peaches with the creamy cheese mixture, transfer to a container and place in the freezer for 6-8 hours.

Place semifreddo balls in saucers and garnish with fresh fruit or nuts. Experiments are welcome!

In full screen

Semifreddo, when thawed, retains its shape for a long time - unlike ice cream, so you can take your time and prolong the pleasure. Italians consider this dessert to be the evolution of ice cream, and you can either agree with this or not. In any case, you will enjoy such an unusual, tasty and spectacular delicacy!

Recipe for making a traditional Italian dessert “Semifredo” from homemade ice cream with berries and nuts. Hurry up to replenish your culinary piggy bank.

In summer, cold desserts become especially popular. Semifreddo is an Italian ice cream-based delicacy, a real celebration of taste, known and adored all over the world. In Italian restaurants, semifreddo is often called cake. Indeed, its consistency is quite dense, reminiscent of a well-frozen mousse. It can be served either in the form of pieces of cake or roll (beautifully laid out on large plates), or in portioned dishes.

The traditional dessert recipe requires the presence of various tasty fillings: seasonal berries, pieces of fruit, nuts, marmalade, nougat, chocolate.

The base itself - ice cream - is made from the freshest eggs and heavy cream, whipped with sugar. Let's make semifreddo at home.

Semifreddo with fresh cherries and pistachios

RECIPE

Preparation time: 30 minutes Freezing time: 5–6 hours Serves: 4

Beat the yolks white with sugar, pour in the slightly cooled sugar syrup in a thin stream, continue beating until the mixture cools.

Separately, whip the cream to soft peaks.

Carefully add the yolks and chopped pistachios.

Fill the mold with the mixture, add the cherries, and add the remaining mixture. Place the mold in the freezer. Place the frozen semifreddo on a plate and garnish with red currants and mint. Serve with cherry sauce.

Photo: Grigory Sobchenko, style: Lena Sivolap

Who among us doesn't love desserts? Perhaps everyone would be happy, if their attitude to their figure allows, of course, to eat desserts after each, and sometimes instead of each, meal. It's no secret that Italians are considered one of the most skilled experts in preparing desserts. Read on for recipes for the most popular Italian desserts.

Tiramisu

Tiramisu

(Italian tira mi sù) translated into Russian means “raises me.” As Giuseppe Maffioli noted, it owes its name precisely to the ingredients, or rather to their restorative and nutritional qualities. Before the first half of the twentieth century, you will not find a recipe for Tiramisu in any of the cookbooks, either in Italy itself or in other European countries. The first to talk about him, or rather, to write, was Giuseppe di Clemente in 1971. Later, the same Giuseppe Maffioli claimed that the author and creator of the Tiramisu dessert was pastry chef Roberto Linguanotto, and this was in the 60s of the twentieth century in the city of Treviso.

To prepare Tiramisu you need

: 4 chicken eggs, 500 g mascarpone, 250 g Savoyardi cookies, 100 g granulated sugar, 350 ml coffee, cocoa powder, 2-3 tbsp. Marsala or Madeira wines. Sometimes cocoa powder is replaced with chocolate, Savoyardi cookies with biscuit, coffee impregnation with fruit or alcohol, eggs with quail eggs.

Tiramisu recipe:

Separate the whites from the yolks, grind the yolks with sugar, add to the resulting mascarpone and mix it all well; beat the whites until foamy; add whipped whites to the yolks with mascarpone and mix it all carefully; prepare coffee (espresso or brew it in a French press, geyser coffee maker) and let it cool, you can add wine, rum, brandy, liqueur, cognac (whatever you like) to the coffee; very quickly dip the cookie sticks into the coffee and then carefully place them in the mold; put half of the cream on the sticks and smooth it out; Place the sticks on top of the cream again, after moistening them in coffee, and then lay out the rest of the cream; put all this in the refrigerator; After 5 – 6 hours, sprinkle with cocoa powder using a sieve. All that remains is to cut the Italian dessert tiramisu into portions. You need to cut it very carefully, because the dessert is very delicate.

Panna cotta

Panna
cotta
is an Italian dessert made from cream, sugar and vanilla. Panna cotta, when translated literally, means “boiled cream.” In fact, the cream is not boiled, but only brought to a boil. The homeland of Panna cats is the north of Italy, or more precisely Piedmont. The recipe is very old. Back then, cream was heated together with fish bones, after which other ingredients were added. Since then, little has changed - just instead of fish bones, gelatin is now added.

Ingredients

: 600 g fresh milk, 600 g heavy cream, 2 packets of gelatin powder, 165 g sugar, vanillin.

Panna cotta recipe

: add vanillin and sugar to milk; put the pan on the fire and bring the milk to a boil; remove it all from the fire; Dissolve gelatin in cold water; pour cream and gelatin into milk and stir very well; Pour the resulting mixture into molds and place in the refrigerator. Serve with berries, fruit syrup, jam.

Semifredo

Semifredo

- This is another traditional Italian dessert. Its history goes back several decades. Considering that there are so many varieties of Semifreddo, it is simply not possible to track the exact time of its “birth”. Apparently, it appeared at the same time (or not much later) when ice cream appeared. Semifreddo is ice cream, prepared at home, with various kinds of additives - cookies, nuts, candied fruits, chocolate... Although there have been recipes with photos with the addition of... herring!!! The required ingredients include heavy cream and raw eggs (and the eggs must be fresh - no more than 10 days old).

As an example, let's look at an example of making berry semifreddo. To prepare it you need:

eggs (whites) – 3 pcs., 1 tbsp. instant coffee, sugar – 175 g, heavy cream – 600 ml, hazelnuts – 50 g, berries (various) – 500 g.

Semifreddo recipe

: fry the hazelnuts in a dry frying pan for 6 minutes; let cool, chop coarsely; beat the whites with coffee, add sugar and hazelnuts while whipping (beat until thick foam); Cover the baking sheet with a sheet of parchment, spread the resulting mass in a 2 cm layer; Place the baking sheet with the mixture in a preheated oven (90°C) for 3 hours; Allow the resulting meringue to cool and break it into small pieces; wash and dry the berries; beat the cream well (to foam); add meringue pieces to whipped cream, mix gently; Place whipped cream (3 layers) and berries (2 layers) into the mold in layers; cover the dessert with film, place a plate on top and press down a little; put in the freezer for a day. This Italian dessert can be stored in the refrigerator for up to a month.

That's all! It turns out everything is simple - Bon appetit! When using materials from the site 33recepta.ru Shibko specifically for the culinary site site

Recipe for dessert with raspberries and pistachios

Separate the whites into a bowl. Place the yolks in a small bowl placed in a larger container and filled with ice. Add regular and vanilla sugar and beat the mixture by hand or slowly with a mixer.
Then we put a cup of cream on the ice and also whip it into a fluffy consistency. Finally, using a mixer, beat our egg whites until they form snow-white peaks.
We combine all three compositions in one container. Mixing carefully, add candied fruits, pistachios and whole raspberries one by one.
We take container molds for dessert. We line the bottom with cling film - this will make it easier to remove the finished semifreddo. Place the sweet mass into containers, close and keep in the freezer for 4 hours.
Shortly before serving, move the Italian dessert to the refrigerator to slightly thaw. Remove from the molds onto flat plates and decorate with raspberries and nuts on top. Bon appetit!

Semifreddo can be prepared not only with raspberries, but also with any seasonal berries or fruits. And also chocolate, nuts and other ingredients that are in stock.

Chocolate-nut semifreddo filling:

Italian dessert with lemon:

Chocolate dessert semifreddo:

How is Semifreddo different from other ice cream?

This is ice cream that:

as if not completely frozen;
has a creamy texture.

Or in other words, it’s more like a frozen dessert than ice cream...

Option with raspberries

This semifreddo recipe is interesting because in addition to berries, cream and powdered sugar, it contains additional ingredients. It is these additives that give the finished dessert an unusual taste and exquisite aroma.

Grocery list:

100 ml cream 30% fat;
350 g raspberries;
½ lemon;
50 g powdered sugar;
100 g buttery macaroons;
70 g granulated sugar.

Detailed instructions:

Since the recipe for semifreddo with raspberries involves the complete absence of eggs, you need to start the culinary process by preparing the cream. Beat them with a mixer until they increase in volume.
Then the cream is combined with ricotta, previously whipped with powdered sugar.
Crushed cookies and 150 g of raspberries are added to the resulting mass.
The future dessert is transferred to a container with a lid and put in the freezer for a couple of hours.
The frozen ice cream is distributed into bowls and topped with a sauce made from lemon juice, granulated sugar and leftover raspberries.

Chocolate Semifreddo recipe is the simplest

Ingredients:

dark chocolate – 250 grams,
eggs – 3 pcs,
yolks (optional) – 2 pcs.
vanilla sugar – 1 teaspoon,
powdered sugar – 220 grams,
cream (33% fat) – 500 ml,

Additionally, you need a container with a capacity of approximately 2 liters.

Break the chocolate into pieces and place in a water bath to melt.

3 eggs + 2 yolks, pour into a heatproof bowl. Add powdered sugar and vanilla sugar.

Place the bowl over a water bath and beat using an electric mixer. You need to beat for 6-8 minutes until the mass becomes thick and turns white.

Remove from the water bath and let cool slightly.

Separately, whip the cream to stiff peaks. To achieve the desired result, you must follow all the rules for beating egg whites:

qualitatively separate the whites from the yolks. If there is even a drop of yolk, it won’t work.
The whipping container must be completely dry, without a drop of water.

Now gently fold the whites into the beaten yolks using a soft spatula. also gently stir in the melted chocolate.

Place in pan and place in freezer for at least 6 hours.

Semifreddo, or Italian ice cream at home: recipe

Ingredients (for the form, as in the photo):

cream (from 30%) – 350 ml;
eggs – 3 pcs;
any nuts - a large handful;
any berries – ½-1 cup;
sugar - to taste;
vanilla - to taste.

Preparation:

Whip cold cream for 1-2 minutes until fluffy and stiff peaks form. Place in the refrigerator – you won’t need them while you work with the other ingredients.

Divide the eggs into whites and yolks. If you use sugar, add it to the yolks and beat with a mixer. The mass should become fluffy, increase in volume and turn white. If you don't use sugar, DO NOT add anything to the yolks (just beat with a mixer for 1-2 minutes until the mixture turns white - it won't be very fluffy!).

Beat the egg whites (the mixer needles must be perfectly clean and dry!) with a pinch of salt until stiff peaks form.

Using a spatula, carefully fold the yolk mixture into the whipped cream and then the white mixture. At this stage you can add syrups/ (if you are using them instead of sugar).

Add berries (or pieces of fruit), nuts (chopped or whole), and vanilla to the resulting mixture. Let me draw your attention: the berries should be free of excess moisture, so if you have just washed them, dry them on a towel to avoid ice crystals.

Prepare a mold (a brick mold like the one used for baking muffins or a plastic container is ideal), and be sure to line it with cling film.

Fill the mold with the resulting mixture and place in the freezer for at least 2-3 hours.

Bicolor Semifreddo with Amaretto

Ingredients:

biscuit – 200 grams,
dark chocolate – 100 grams,
Amaretto liqueur – 2-3 teaspoons,
eggs – 4 pcs,
sugar – 100 grams,
cream (33% fat) – 500 ml

The first thing you need to understand is that at the base of Samifredo ice cream there are biscuits (like Savoyardi). And the amount of sponge cake that we need depends very much on the form that you chose to create the Semifreda dessert. The biscuit should fill the entire base with a thin layer. Therefore, 100 grams was enough for our form, and you will find out how much you need when you choose the form.

First, place the biscuit on the bottom of the mold you chose for the recipe. There are 2 options for this:

or cut the base from the finished biscuit to the size of the mold;
or lay out biscuit cookies covering the entire bottom of the mold (tightly one to the other).

Now soak the laid out sponge cake with Amaretto liqueur.

We break the chocolate bar into pieces and put it in a water bath to melt.

Now beat the egg yolks with sugar until the mixture turns white.

Beat the whites separately. You need to beat the egg whites until they form stiff peaks.

Now we combine the whites with the yolks, adding the whites to the yolks. You need to mix with a wide spatula, as if lifting the whites from below. Now divide the mixture into 2 parts.

Add melted chocolate to one part. Chocolate should not be hot!!! Mix also carefully.

Add a little Amaretto liqueur to the second part.

Now place the light part on the sponge cake, smooth it out and put it in the freezer. Place the chocolate mixture there too. 1-2 hours is enough. Then take out the container and place the chocolate mixture on top.

Now all this should stand for 10-12 hours.

Basic recipe

In order to conduct culinary experiments in the field of preparing semifreddo, it is extremely necessary to know the basic ingredients. Based on them, you can add your favorite spices, fruits, nuts and other goodies.

So, the components of semifreddo are:

Meringue;
Pasta a bomba;
A base containing the first two terms.

The meringue creates a more delicate, velvety texture of the semifreddo and lowers the freezing point. The above recipe can not only be added to a frozen dessert, but also baked at 240 degrees for several minutes or decorated with a cake. To prepare it you will need:

3 egg whites;
200 g sugar;
80 ml water.

Mix sugar and water in a saucepan and heat to 120 degrees until completely dissolved and a syrupy consistency is achieved. When the sugar mixture has cooled to 110 degrees, pour it into the prepared egg whites, while beating with a mixer at high speed. After obtaining a fluffy, white “foam” with stable peaks, turn off the mixer and proceed to prepare the next component.

Pasta bomb

Pasta bomb is an important component of the semifreddo base. Its name comes from France from “Pate à Bombe” - the base for the French parfait.

130 g sugar;
100 ml water;
6 egg yolks.

In a saucepan, bring water and sugar to a boil, then let them cool. Pour the syrup and yolks into a bowl and heat in a water bath until the mixture thickens a little. Then transfer the mixture to a suitable container and beat with a mixer at maximum speed until it cools completely.

The basis

You can change the base for semifreddo to your taste by adding grated cocoa, your favorite liqueur or a spoonful of instant coffee. The basic ingredients of the base are:

350 g bomb pasta (one preparation);
500 ml heavy (20-30%) cream;
100 g meringue.

Whip the cream to stiff peaks. If necessary, add your favorite filling when whipping. Mix cream with pasta bomb. Then add the meringue and mix as gently as possible so as not to lose volume. Transfer the semifreddo to a suitable pan and place in the freezer for at least 4 hours. To remove the dessert, soak the pan in hot water for about 30 seconds and invert it onto a plate. The basic version of semifreddo is at your service.