Semifredo is a traditional Italian delicacy, which has long been sunk into the souls and to our sweet lovers. If your kids love ice cream, then the recipe for semifreddo in this situation is what you need. After all, cooking it is quite simple, and most importantly, the products that are required for this dessert can always be bought in any store. In our article we will talk about how to make this wonderful delicacy.
The classic recipe of semifredo
This wonderful dessert is suitable for ordinary family gatherings, and for all sorts of children's parties. So, to cook semifredo, we will need the following ingredients:
- Fatty cream - half a liter.
- Powder from sugar (you can ordinary sugar) - 150 g
- Fresh large eggs - 5 pcs.
- Dark chocolate - 70 g.
- Salt is a pinch.
- Berries - for powder.
Step by Step Cooking Dessert
In order to get a delicious dessert, you need to tinker with the eggs a little. They must be exceptionally fresh. From the moment they are born, no more than 10 days should pass. Only in this case, semifredo will turn out as close as possible to real Italian ice cream. So, first you need to separate the whites from the yolks. Proteins put in the fridge for a while, so that they should be cool. We need this action in order to better beat them.
When the proteins cool, add a pinch of salt to them. Begin to beat with a mixer at maximum speed until we get a resistant white mass.
We will do the same with yolks, only add the required amount of sugar to them. After that, the line goes to the cream. We beat them too. Further actions require maximum accuracy. All whipped ingredients should be mixed with each other so that they do not lose their density. In parallel with this, slowly add the chocolate that was previously rubbed on a fine grater.
The resulting mass is laid out in molds and put them in the freezer for 2 hours. After the specified time we get dessert and decorate it with berries. That's all, ready ice cream semifredo. Good appetite!
This dessert has an incredibly delicate flavor and simply amazing aroma. Having tried this delicacy at least once, no one will be able to forget this amazing taste. So, to cook semifredo, we need the following products:
- Fatty cream - 300 ml.
- Icing sugar - 120 g
- Juice squeezed from one lemon.
- Egg yolks - 6 pcs.
- Ripe bananas - 3 pcs.
- Red wine - 80 ml.
Step by Step Cooking Semifreddo
Dessert semifredo cooks quite easily. First, take a fireproof bowl. Squirrels are separated from the yolks. The last will enter in a bowl. There we will add red wine and icing sugar.
Put a pot of water on the stove and boil it. On top, place our bowl with yolks. Fire should not be diminished. For 5-8 minutes, beat the yolks with sugar and wine until a thick foam is formed. When this happens, remove the bowl from the pan and leave it until the mixture cools.
While this happens, you can do the preparation of other products. Whip cream, clean bananas and cut into rings. We place our fruit in the bowl of a blender, add to them the previously squeezed juice of one lemon and grind to a state of gruel. In the cooled yolk mixture, add whipped cream and banana mixture. All gently mix.
The resulting mass is transferred in a container for ice cream, leave for 8 hours in the refrigerator. If possible, ice cream should be mixed. When our delicious dessert gets the desired consistency, it can be decorated with grated chocolate or berries. Enjoy the wonderful taste!
Dessert from Ector
This recipe is a semifreddo from the famous Canadian chef Hector Jimenez. The dishes of this creator of kitchen masterpieces have always amazed with their taste. Next, we describe how semifredo prepares from Hector Jimenez. To do this, we need the following products:
- Sugar - 1.5 cups.
- Fatty cream - half a cup.
- Whole milk - half a cup.
- Coffee - 100 g
- Large fresh eggs - 4 pcs.
- Cookies "Savoyardi" (you can any other) - 300 g
- Vanilla - 15 g.
- Gelatin - 12 g
- Black chocolate is half the tile.
- Honey - ¼ cup.
- Berries - for powder.
Berries and Chocolate Sauce
This amazing delicacy will give a wonderful mood and allow you to feel the real taste from childhood. The recipe for semifreddo in this case is very simple. For him we need the following ingredients:
- Fatty cream - 600 ml.
- Various berries (can be frozen) - 500 g
- Sugar - 3/4 cup.
- Roasted hazelnuts - 50-60 g
- Sugar powder - ¼ cup.
- Egg whites - 7 pcs.
- Instant coffee - 1 tsp.
To make chocolate sauce you need:
- Heavy cream - - cup.
- Dark chocolate is a tile.
- Water - 60 ml.
- Honey - 1 tbsp. l
- Butter - 30 g (1.5 tbsp.).
What is the secret of the popularity of sweets?
The classic Italian dessert has a milky flavor. But more often, semifreddo is cooked with various additives: from nuts and chocolate to cookies and fruit. Due to this, the existing huge number of recipes for this delicacy continues to expand. After all, each hostess can improve the basic recipe, based on their imagination and gastronomic preferences.
Despite the exquisite look and unsurpassed taste, even a novice hostess can cook this homemade ice cream. A simple set of necessary products only adds value to the dish. Another advantage is the absence of the need for constant mixing of the dessert during its cooling, which distinguishes it from traditional ice cream.
Fresh food - the guarantor of success
The main ingredients of any semifredo include chicken eggs, cream with a fat content of at least 30% and powdered sugar. All products are available and almost always available in the house. However, not everything is so simple.
For the preparation of a really tasty dessert, only high-quality and fresh ingredients are needed. There will be no problems with sugar. But the eggs are better to take home, and not more than ten days. Cream is also worth buying on the market, choosing the most fat. Some housewives even replace part of the cream with mascarpone cheese to achieve the desired fat content and strength of the finished dish.
Basics of cooking
Having understood how to prepare a basic dessert, it will not be difficult in the future to supplement it with various ingredients to your taste.
For a classic delicacy, we need:
- five chicken eggs
- half a liter of cream
- 180 grams of powdered sugar,
- a whisper of salt
- black chocolate for decoration.
- Separate the yolks from the whites and send them in a dry container in the refrigerator.
- Beat chicken yolks and powdered sugar until the color of the mixture becomes glossy light yellow. Many housewives prefer to brew the yolks, for which a bowl with them is placed in a water bath. Mass whisk whisk until it begins to thicken. After that, remove the dishes from the heat, continuing to beat occasionally until cool. Semifredo is tasty in both versions, so choose for your taste.
- Beat chilled proteins with a pinch of salt into strong shiny foam.
- Cream also beat in a separate container until thick. Do not overdo it in time so as not to separate the serum from the oil.
- All three mixtures carefully combine so that the proteins do not fall off, gently mixing with a whisk in one direction,
After that, put the resulting mass in the prepared form, lined with foil and sprinkle with grated chocolate for decoration. For this it is convenient to use a rectangular cupcake shape, then your dessert will cool quickly and evenly. You can also decompose the delicacy immediately into individual ice-cream bowls.
Now send the semifreddo to the refrigerator for at least 5-6 hours, then enjoy its perfect and delicate taste.
The most delicious dessert variations
List all the recipes of this delicacy is simply impossible. The most favorite Italian housewives are lemon, banana and nut semifreddo, characterized by ease of preparation and exquisite taste characteristics.
For the preparation of lemon dessert, in addition to the basic products, you need one lemon and a tablespoon of brandy, which prevents the crystallization of the finished dish. For this recipe, yolks should be brewed in a water bath with cognac, after adding finely grated zest and lemon juice. The rest of the cooking technology - the usual.
It has a stunning aroma, which you will not be able to forget for a long time. For this delicacy an additional 80 ml of red wine, lemon juice and three ripe bananas will be required.
Brew the yolks with wine in a water bath, whisking until a thick foam is formed. Grind bananas in a blender with half a lemon juice. Gently combine the yolk, creamy, banana and protein mixture, put it into forms and send to cool.
Hazelnut with caramel
To make caramel mix 150 grams of sugar with three tablespoons of water in a frying pan. Stir gently over low heat until golden brown, while stirring regularly. Caramel should be viscous, but not thick. Add pre-fried and chopped hazelnuts and mix thoroughly, ensuring that each slice of walnut is covered with caramel.
After that, put the mass on a chopping board, smooth and leave to cool. Grind caramelized nuts in a blender and add to the mixture of yolks, cream and sugar.
As you can see, the field for fantasy is limitless. Experiment with different recipes and make up your own options. The main thing that your delicacy was cooked with love.
We start the process
- First of all, using a mixer, beat the yolks in a water bath, adding granulated sugar and vanilla sugar.
- Bring to a thickening, continuously stirring with a spatula. After that, remove from the water bath and leave to cool.
- Send cream to a separate container and whip using a mixer. Then add here the cooled egg-sugar mass and add 90 grams of chopped almonds.
- 130 gr almond cookies break into large pieces.
- We take the form and lay out in it 1/3 of the prepared mass. Place half of the cookies on top and repeat the layers.
- Then level the surface and send in the refrigerator for at least 6 hours.
- After the required time has elapsed, turn the ready-made dessert and decorate it with the crumb of the cookies that remain. Sprinkle with chopped almonds and cut into portions.
You may still like a very tasty dessert from Montenegro, the recipe of which you will find on our website “Ideas of recipes”.
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Semifredo is a very exquisite dessert served in expensive fashionable restaurants. In the middle class cafes you may not find this taste in the menu list. Previously, a single cooking recipe was used to make Semifredo.
Traditional Italian dessert of ice cream with various fillings: nuts, fruits, berries, chocolate. The composition of semifredo includes raw eggs and cream of high fat content. Sometimes semifredo called ice cream cake. On a consistence reminds the frozen mousse. The taste of semifredo depends on its additives, the diversity of which is very great. Semifreddo can be served with various sauces.
In Semifredo, in addition to the main ingredients, put additives that determine its main flavor: chocolate, nuts, peppermint and much more. Without additives, the taste of Semifredo is classic, milky. But, if you can experiment with additives, starting from taste preferences, the recipe provides for a certain rigor in choosing the main ingredients. It certainly should be chicken eggs and cream. And now - a little more about the choice of products for this dessert.
Eggs in this dessert you need to put fresh, and, the fresher they will be, the tastier you get Semifredo. So, if the eggs are more than 10 days from the time when the chicken "produced" them, then such a product will no longer work. Even better, the eggs you take will be homemade.
Our second ingredient is cream. The recipe suggests that the choice of this product be approached with the utmost seriousness. Of course, if you want to get a really delicious dessert. So, they, of course, must be fresh, and certainly - fat. In no case do not take 10-percent liquid cream, which is more like milk. Take at least 33% fat.
Desserts are fun, improve mood and taste for life.
And ingredients for making semifredo:
orange - 2 fruits
mango - 1 fruit,
Kiwi - 3 fruits
orange juice - 100 milliliters,
lemon juice - 2 tablespoons,
gelatin - 1? tablespoon
chicken egg - 4 pieces,
cream 35% - 150 milliliters,
Mascarpone - 350 grams,
sugar - 100 grams,
condensed milk - 2 tablespoons,
vanilla sugar - 1 bag.
First, a few words about the need for mango. The fact is that in its structure oranges are very watery, and mango is a rather dense fruit. Therefore, it will thicken the orange puree. Then we will have a layer of cold juicy jelly, not fruit ice. You may have noticed that we have a lot of sweet ingredients. They will go into ice cream and will serve to create a contrast, because orange is still more acidic than we would like. Plus we add the same sour kiwi. In general, it will turn out insanely delicious dessert. Let's cook!
To cook a really tasty semifredo, you need a lot of time. Therefore, even the very first stage requires it. At the very beginning we need to stir the gelatin with orange juice in a bowl. And now we leave it all for half an hour, let the gelatin swell. After that, all this must be heated, but not boiled, until perfect dissolution. Then we cool everything.
Now let's do some fruit. We need to clean the mango, remove all the bones. For convenience, cut the remaining pulp arbitrarily. Take a tall bowl. And submerged blender mash made of mango. Now take the oranges. First, they must be cleaned from the skin. Then dismember the lobules. With each lobule must remove the white film. We throw the peeled slices completely to mashed potatoes and whisk quite a bit. So that the orange does not turn into a final porridge, but small pieces are preserved. It will even taste better.
Now we need to mix fruit puree, orange juice with gelatin, and lemon juice. All this stir to distribute everything as evenly as possible. And again, we leave it for a short time to stand up so that the mass is slightly frozen. After that, take some silicone molds in which you will make ice cream. Pour half of all the puree into them. Put it all in the fridge.
R catch ice cream
In fact, it would be possible to distribute this step into several stages. But it is better to describe everything at once, because they are all focused on one action - getting a delicious dessert. Namely, getting one part of it - ice cream. Therefore, each separate stage will be in a separate paragraph. The preparatory part - separate the whites from the yolks.
Take a bowl. We put yolks and sugar in it. They need to mix well to the color of the mass became white. Now prepare the water bath. On it, constantly stirring, heat the mass until the sugar is completely dissolved. It is better to mix even with a mixer. So it will be much more effective. The resulting liquid must be cooled. Then mix everything well with mascarpone.
Now take a deep bowl and a good mixer. Pour cream and condensed milk there. All is well whipped until the mass is reformed into a rather thick paste, so to speak, before the formation of sharp peaks.
Next, mix the cream and the resulting cream with mascarpone. This should be done gently so as not to disturb the air structure. Therefore, use any silicone spatula. After that, at a low mixer speed quite a bit, for about ten seconds, beat the mass. So it will become a little easier. Now install it all in the fridge.
Now it's protein time. To them pour salt, mix with a mixer. Add half a teaspoon of lemon juice. Now beat it all up, without stopping. At this time, gradually add vanilla sugar. In the end should be a thick protein mass. The consistency is about the same as the creamy mass.
Remember the mixture of cream and mascarpone? Get it out of the fridge. We need to combine it and protein dense mass. This should be done as carefully as possible, otherwise the protein will fall off. Use the silicone spatula again.
We make dessert
Now the whole recipe for making ice cream is laying layers. Our semifedo will be a four-layer. Two layers of filling and two layers of ice cream. One layer is already in the fridge and frozen. We get molds. Half of the mass that makes up the ice cream, we spread it equally in all forms. And now we clean in the freezer for half an hour.
We do this so that the layers do not mix. But if you want, you can mix them up a bit. А можете увеличить количество слоев. По истечении получаса, достаем десерт и укладываем слой апельсинового пюре. Теперь тратим оставшуюся половину до конца. Убираем это все в морозилку еще на 10 минут. После чего выкладываем сверху все оставшееся мороженое. Сверху выкладываем кружочки киви. Предварительно его очистив, конечно.
Накрываем формы пищевой пленкой и убираем в морозилку окончательно. It must be at least four hours before it can be reached. You can leave dessert for the night. Before serving, remove the ice cream in advance and let it melt for about half an hour.
Here our recipe semifredo came to an end. Agree, the recipe is not so complicated, although it takes quite a long time. Basically it is just waiting for the freezing of individual parts of the product. Semifredo itself turns out so tasty that it not only cools on a hot day, but also brings real taste pleasure. Try to cook it. Enjoy your meal!
How to cook semifredo
Semifreddo is easier to cook than ice cream — you do not need to constantly mix the mass in order to enrich it with air and prevent the formation of ice crystals. You also do not need a freezer. The dessert turns out to be light, airy and homogeneous not due to air bubbles that form when ice cream is mixed during the freezing process, but because of the fatty ingredients - eggs, cream, ricotta soft cheese or mascarpone, which can be replaced with cream. Yolks and whites for semifredo are whipped separately, whipped cream is added depending on the recipe. 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 photos
Semifredo is a great way to surprise guests with its pastry art, without putting much effort. The most important condition for a successful dessert - the freshest products. This is especially true for eggs, since they are not cooked. Well, if you use quality village eggs.
Ingredients: for semifreddo: fatty 33% cream - 0.5 liters, chicken eggs - 5 pcs., icing sugar - 180 g, dark chocolate - 70 g, salt - 1 pinch, mint leaves to taste. Sauce: fresh cherry - 700 g, sugar - 100 g, brandy - 50 ml.
1. Separate the whites from the yolks.
2. Beat yolks with powdered sugar.
3. Beat chilled proteins with salt until fluffy foam.
4. Separately whip cream.
5. Grate the chocolate.
6. Combine yolks, whites and cream, carefully stirring the base for semifredo.
7. Add chocolate to the mix and mix well again.
8. Put the cream mixture in a large plastic container and place in the freezer for 2 hours.
9. Separate the cherry from the seed and whisk in a blender.
10. Mix the cherry puree and sugar in a saucepan.
11. Put the pot on the fire and bring to a boil.
12. Remove the dishes from the heat, add the brandy and cool.
13. Spread the dessert on the ice-cream pan with a spoon for ice cream, pour over the cherry sauce and garnish with a mint leaf.
This delicate delicacy, so light and elegant, will decorate the festive table and please your guests!
Ice cream "Semifreddo" from Julia Vysotskaya
Julia Vysotskaya calls semifreddo a frozen cake and offers us a recipe that she learned in the Florentine trattoria.
Cook in a pan caramel of 100 g of sugar and 3 tbsp. l water, while keeping the syrup on fire, until it acquires a pleasant light brown color. Add a glass of roasted whole hazelnuts to the pan, mix well and leave on the fire for a few more minutes so that the nuts are completely covered with caramel. Put the hazelnuts on a baking sheet, after curing, the resulting nut caramel break into pieces and grind in a blender.
Take 3 eggs, separate the yolks from the whites, whip the yolks with 50 g of sugar, add 360 ml of heavy cream and continue to beat until the mixture thickens. Beat with a mixer chilled proteins with a pinch of salt. Now combine a piece of nut caramel with yolks, leaving a little to decorate the dessert, then gently stir in the whipped whites. You will get an airy and unusually tasty mass that you need to shift into a container and refrigerate for 40 minutes.
Serve semifreddo with nut caramel and enjoy the real Italian flavor!
Banana Semifreddo with Wine
Bananas make dessert especially tasty, thick and fragrant, and red wine gives it a hint of sophistication and nobility. Mix in a cup 6 yolks with 100 g of brown sugar and 4 tbsp. l sweet red wine, put a cup on top of the pan with hot water and beat the mixture manually 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 yolks, cream and banana puree, mix all the ingredients well.
Transfer the mixture into a mold and place it in the freezer for 8–10 hours, stirring occasionally. Put semifreddo in bowls, pour with melted chocolate and sprinkle with nuts. You can decorate the dessert with fresh berries and fruits, jam or jam.
Semifreddo with mascarpone and peaches
This variant of semifreddo, due to mascarpone, keeps its shape during defrosting better than semifreddo on cream.
Cut 4 peaches or nectarine into pieces, cover the fruit with a quarter cup of sugar and cook to make the fruit soft. While the peach jam is cooling, prepare the cream base.
Spoon a spoonful of 250 g of mascarpone, add 250 ml of heavy cream and a few drops of vanilla essence. Mix the ingredients well, pour half a glass of condensed milk and beat the mixture with a blender for several minutes. Combine the peaches with a creamy cheese mass, put them in a container and put them in the freezer for 6–8 hours.
Put semifreddo balls in saucers and decorate the dessert with fresh fruit or nuts. Experiments are welcome!
Similarities and differences from gelato
Semifredo is an old relative of gelato. Therefore, their stories are closely linked. You can read about the life of frozen delicacies of the republic in the article about Gelato. Although semifredo has a fairly long tradition, its name does not often appear in historical cookbooks.
Being two similar products, semifredo and gelato have significant differences. They are similar in that both can be considered as products prepared in 3 stages:
- Liquid phase: cream, water and sugar mixed in solution.
- Solid phase: the liquid crystallizes under the action of low temperatures.
- Gas phase: the smallest air bubbles are evenly distributed in the mass.
The quantitative relationships between these stages are different for semifreddo and gelato. Hence the difference in texture. The first delicacy is more airy and light.
Ice cream is dominated by the liquid phase (28.5% water, 28.5% dry residue, 43% air), which after cooling provides a good creamy texture. Semifredo is dominated by the gas phase (50% air, 25% water, 25% dry residue). The air does not freeze, so the dessert loses volume faster in the heat.
And, of course, there are differences in the production of these delicacies. Gelato is frozen in 2 stages, with a temperature jump of about 14 degrees (from -4 to -18). Cooling occurs with stirring.
The temperature difference during freezing of semifredo reaches 30-40 degrees (from room temperature about 20 to -18). Cooling is static without mixing.
Often classic Italian semifredo served on a layer of biscuit or in the "skullcap" of it. But do not confuse it with such a dessert as an ice-cream cake. In the latter, as a rule, thickeners and vegetable fats are added.
One of the distinctive components of semifredo is beaten eggs. Proteins and yolks are whipped separately and carefully added to the mixture. Thus, a half-frozen delicacy can be considered a mixture of gelato and meringue.
From the above, we can conclude that, calling the semifreddo ice cream or cake, we make a gastronomic mistake.
In order to conduct culinary experiments in the field of semifreddo preparation, it is extremely necessary to know the basic components. Based on them, you can add your favorite spices, fruits, nuts and other goodies.
So, the components of semifredo are:
- Pasta Bomb (Pasta a bomba),
- The basis includes the first two terms.
Meringue creates a more delicate, velvety semifredo structure and lowers the freezing temperature. This recipe can not only be added to a frozen dessert, but can be baked at a temperature of 240 degrees for a few minutes or it can be decorated with a cake. For its preparation you will need:
- 3 egg whites,
- 200 grams of sugar
- 80 ml of water.
Mix the sugar and water in a saucepan and heat to 120 degrees until completely dissolved and obtain a syrupy consistency. When the sugar mixture has cooled to 110 degrees, pour it into the prepared proteins, whipping with a mixer at high speed. After receiving a fluffy, white “foam” with steady peaks, turn off the mixer and proceed to the preparation of the next component.
The pasta bomb is an important component of the semifreddo base. Its name came from France from “Pate à Bombe” - the base for the French parfait.
- 130 g of sugar
- 100 ml of water
- 6 egg yolks.
In a saucepan, bring water to the boil with sugar, then let them cool. Pour syrup and yolks into a bowl and heat in a water bath until the mass thickens a little. Then transfer the mixture to a suitable container and beat with a mixer at maximum speed until it cools completely.
You can change the basis for semifredo to your liking by adding grated cocoa, a favorite liqueur or a spoonful of instant coffee. The basic ingredients of the base are:
- 350 g pasta bomb (one preparation),
- 500 ml of fat (20-30%) cream,
- 100 g of meringue.
Beat cream until firm peaks. If necessary, add your favorite filler while whipping. Mix the cream with a pasta bomb. Then add the meringue and mix as gently as possible so as not to lose volume. Transfer the semifreddo to a suitable form and send to the freezer for at least 4 hours. To remove the dessert, hold the form in hot water for about 30 seconds and turn it over on a plate. The basic version of semifredo at your service.
Today, there are thousands of recipes for semifreddo with a variety of fillers. Domestic housewives are very popular nominal options semi-frozen dessert. We will tell you how to supplement the basic version to get one or another flavor of semifredo. In order not to repeat, we note that the basic components are taken in the above quantities.
Italian (Semifreddo all’italiana)
One of the classic variants of semifredo is Semifreddo all’italiana. In this version there is no component boimba paste, but it is supplemented with the following components:
- 50 g of powdered sugar,
- 80 g of purified hazelnuts,
- 50 g pistachio without peel,
- 70 g candied fruit
- 40 g raisins.
In this case, the cream for the base is whipped with powdered sugar, mixed with nuts, raisins and candied fruits, added meringue and sent to the freezer.
From Julia Vysotskaya
The famous actress and part-time TV culinary specialist Julia Vysotskaya also did not ignore the Italian delicacy. In her vision, the dessert is supplemented with crushed caramelized hazelnuts. Nuts (1 cup) are fried in a pan with 150 g of sugar and 3 tbsp. spoons of water before the formation of caramel coating on them. After cooling, they are ground into powder and added to the base before the meringue is mixed into it. In this simple way you get a semifredo from Vysotskaya.
From Jamie Oliver
Angilian chef Jamie Oliver also has his recipe of semifredo in stock. It includes, in addition to the main components, lemon zest, Amaretto liqueur and cookies of the same name. Approximately 90 g of crushed biscuits are soaked in 10 tbsp. spoons of alcohol. Pasta bomb prepared with zest of 2 lemons. In the final, all components of the base are gently mixed and transferred into portioned glasses, which are sent to the freezer for 1 hour.
Semifredo Jamie Oliver is served, garnished with berries.
From Gordon Ramsay
Another famous British chef, Gordon Ramsay, has developed his own version of a semi-frozen delicacy. His recipe is more original than previous authors. Here, whites and yolks of 4 eggs are not whipped separately, but along with the addition of 90 g of powdered sugar.
Then to the resulting mass is poured 250 g of dark chocolate melted in a water bath, 50 g of peeled whole pistachios and mix thoroughly. Cream whipped with a few drops of vanilla extract and gently combined with chocolate-egg mass. After resting in the freezer, semifredo Ramsay is served with decorated grated chocolate and chopped pistachios.
Calorie and good
In terms of calorie, classic semifredo is intermediate between cake and ice cream. Its nutritional value per 100 g is about 325 kcal.which consist of:
- Proteins 6.56 g,
- Fat 21.64 g
- Carbohydrates 28 g.
As a product consisting of cream and milk, semifredo is a good source of protein, calcium and vitamin A. Proteins are an indispensable building ingredient for the body throughout our entire life. Calcium is responsible for the health of bones, teeth, muscles and excellent conductivity of nerve impulses. Vitamin A preserves visual acuity and youthful skin.
Remember that each added ingredient increases the calorie content of the dessert. This may slightly change the useful properties of the product.
It is worth noting that semifredo is quite a fat delicacy. The content of cholesterol per serving 100 g covers 107% of the daily requirement for this substance. Therefore, people with diabetes, obesity and heart problems should refrain from using it.
A healthy, active person can enjoy dessert as a snack. The portion should not exceed 50 g.
If you still could not resist the semifredo, then do not forget about the evening gymnastics, so as not to damage your figure and health.
This is how we smoothly approached the final of our review. There is nothing better than to eat Italian semifreddo in an Italian cafe surrounded by friendly Italians. Live loving, love traveling, and travel wisely and remember: “Do not Hosh Kulesh - you sing semifredo. Tasty and nutritious! ”