Semifreddo - Italian version of homemade ice cream

Semifreddo - Italian version of homemade ice cream

Semifreddo is a mind-blowing Italian dessert. Its name translates as “half-frozen,” but it is completely frozen. Despite this fact, it is also not ice cream. Semifredo is a home in the wide family of gelato. These two sweets have almost everything in common, but they also have significant differences. Our article will help you understand the tricky similar connections.

Similarities and differences from gelato

Semifreddo is gelato's old cousin. That’s why their stories are closely connected. You can read about the life of the republic’s frozen treats in the article about Gelato. Although semifreddo has a fairly long tradition, its name rarely appears in historical cookbooks.

Being two similar products, semifreddo and gelato have significant differences. They are similar in that both can be considered products prepared in 3 steps:

1. Watery phase: cream, water and sugar mixed in solution.
2. Hard phase: the liquid crystallizes under the influence of low temperatures.
3. Gas phase: small air bubbles are moderately distributed throughout the mass.

The quantitative relationships between these steps are different for semifreddo and gelato. This is where the difference in texture comes from. The first delicacy is the most airy and light.

In ice cream, the watery phase predominates (28.5% water, 28.5% solids, 43% air), which, after cooling, provides a good creamy texture. Semifreddo is dominated by the gas phase (50% air, 25% water, 25% dry matter). The air does not freeze, so in the warmth the dessert loses its size faster.

And, of course, there are differences in the production of these delicacies. Gelato is frozen in 2 stages, with a temperature jump of approximately 14 degrees (from -4 to -18). Cooling occurs with stirring.

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The temperature difference when freezing semifreddo reaches 30-40 degrees (from room temperature about 20 to -18). Cooling occurs statically without stirring.

Often traditional Italian semifreddo is served on a layer of sponge cake or in a “skullcap” made from it. But it should not be confused with a dessert like ice cream cake. Finally, thickeners and vegetable fats are usually added.

One of the distinctive components of semifreddo is the beaten eggs. Beat the whites and yolks separately and carefully add them to the mixture. Thus, the semi-frozen treat can be considered the consistency of gelato and meringue.

From what has been said above, we can come to the conclusion that by calling semifreddo ice cream or cake, we are making a gastronomic mistake.

Basic recipe

In order to conduct culinary experiments in the field of making semifreddo, you really need 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 that includes the first two terms.

Meringue gives the most delicate, velvety texture to 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 make 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 mixture is obtained. When the sweet 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, snow-white “foam” with stable peaks, turn off the mixer and begin making the next component.

Pasta bomb

Pasta bomb is a fundamental 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.

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

Base

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

• 350 g bomb paste (one production);
• 500 ml heavy (20-30%) cream;
• 100 g meringue.

Whip the cream to stiff peaks. As needed, add your favorite filling while beating. Mix cream with pasta bomb. Then add the meringue and stir as gently as possible so as not to lose size. Transfer the semifreddo to a suitable form and place in the freezer for at least 4 hours. To remove the dessert, hold the pan in hot water for about 30 seconds and turn it over onto a plate. The basic version of semifreddo is at your service.

Famous recipes

Today there are thousands of semifreddo recipes with an abundance of different fillings. Personalized versions of the semi-frozen dessert are especially popular among Russian housewives. We will tell you how to supplement the basic version in order to get one or another taste of semifreddo. In order not to repeat ourselves, we note that the basic components are taken in the quantities given above.

Italian (Semifreddo all'italiana)

One of the traditional versions of semifreddo is Semifreddo all'italiana. This version does not contain the pasta-boimba component, but it is supplemented with the following components:

• 50 g sweet powder;
• 80 g peeled hazelnuts;
• 50 g pistachios without skin;
• 70 g candied fruits;
• 40 g raisins.

In this case, the cream for the base is whipped with sweet powder, combined with nuts, raisins and candied fruits, meringue is added and sent to the freezer.

From Yulia Vysotskaya

The famous actress and part-time television cook Yulia Vysotskaya also did not ignore the Italian delicacy. In her vision, the dessert is complemented with crushed caramelized hazelnuts. Nuts (1 cup) are fried in a frying pan with 150 g of sugar and 3 tbsp. spoons of water until a caramel coating forms on them. After cooling, they are ground into powder and added to the base before mixing the meringue into it. In this simple way you get semifreddo from Vysotskaya.

From Jamie Oliver

Anguillian chef Jamie Oliver also has his own recipe for semifreddo. 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. Bomba pasta is prepared with the zest of 2 lemons. At the end, all the components of the base are carefully mixed and transferred into portioned glasses, which are sent to the freezer for 1 hour.

Serve Jamie Oliver's semifreddo, garnished with berries.

From Gordon Ramsay

Another recognizable English chef, Gordon Ramsay, has developed his own version of semi-frozen sweets. Its recipe is more unique than that of previous creators. Here the whites and yolks of 4 eggs are not beaten separately, but together with the addition of 90 g of sweet powder.

Then add 250 g of dark chocolate melted in a water bath, 50 g of peeled whole pistachios to the acquired mass and mix thoroughly. Whip the cream with a few drops of vanilla extract and carefully combine with the chocolate-egg mixture. After resting in the freezer, Ramsay's semifreddo is served topped with grated chocolate and chopped pistachios.

Calorie content and usefulness

In terms of calorie content, traditional semifreddo occupies a middle position between cake and ice cream. Its nutritional value per 100 g is approximately 325 kcal , which consists of:

• Protein 6.56 g;
• Fat 21.64 g;
• Carbohydrates 28 g.

As a product consisting of cream and milk, semifreddo is a good source of protein, calcium and vitamins (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) A. Proteins are an essential building block component for the body throughout our lives. Calcium is responsible for the health of bones, teeth, muscles and good conductivity of nerve (an animal organ that serves to transmit information important for the body to the brain) impulses. Vitamin A (a low-molecular organic compound of relatively simple structure, essential for all living things) A maintains visual acuity and youthful skin.

Remember that any added component increases the calorie content of the dessert.
However, the beneficial characteristics of the product may slightly change. It should be noted that semifreddo is a rather fatty delicacy. The cholesterol content (Insoluble in water, soluble in fats and organic solvents.) in a 100 g serving covers 107% of the daily requirement for this substance. Therefore, it is better for people with diabetes, obesity and heart problems to refrain from consuming it.

A healthy, active person can enjoy dessert as a snack. A serving does not have to exceed 50 g.

If you still can’t resist semifreddo, then don’t forget about evening exercises so as not to ruin your figure and health.

This is how we smoothly come to the end of our review. There is nothing better than enjoying Italian semifreddo in an Italian cafe, surrounded by peace-loving Italians. Live lovingly, love traveling, and travel wisely and remember: “If you don’t want kulesh, you’ll eat semifreddo.” Delicious and nutritious!”

Unique Italian dessert semifreddo: secrets of production

Semifreddo is a wonderful Italian dessert made from eggs and heavy cream with savory additives. This dish is reminiscent of ice cream cake, frozen pudding and gelato dessert, which, however, has the lowest fat content. Semifreddo's mixture is softer than traditional ice cream, and it is served with sweet sauces, beautifully decorated before serving.

How to cook semifreddo

Semifreddo is easier to prepare than ice cream - it does not require constantly stirring the mass to enrich it with air and prevent the formation of ice crystals. You won'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 be used to replace the cream. Yolks and whites for semifreddo are whipped separately, and 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 photo

Semifreddo is a beautiful way to amaze guests with your confectionery art without putting in much effort. The most basic condition for a successful dessert is fresh ingredients. This is especially true for eggs, since they are not heat treated. It’s great if you use high-quality village eggs.

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

Manufacturing method:

1. Separate the whites from the yolks.

2. Beat the yolks with sweet powder.

3. Beat the chilled whites with salt until fluffy foam.

4. Whip the cream separately.

5. Grate the chocolate.

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

7. Add chocolate to the mixture and stir 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 unique, will decorate the festive table and your guests will love it!

Ice cream "Semifreddo" from Yulia Vysotskaya

Julia Vysotskaya calls semifreddo a frozen cake and gives us the recipe that she discovered 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 color. Add a glass of roasted whole hazelnuts to the frying pan, stir well and leave on the fire for another couple of minutes so that 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 mass 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 for decoration of the dessert, and then carefully fold in the whipped whites. You will get an airy and unusually tasty mass, which must be transferred to a container and refrigerated for 40 minutes.

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

Banana semifreddo with wine

Bananas make the dessert especially tasty, thick and fragrant, and reddish wine gives it notes of sophistication and nobility. Mix 6 yolks with 100 g of coffee sugar and 4 tbsp in a cup. l. sweet reddish 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 semifreddo into bowls, pour melted chocolate over it and sprinkle with nuts. You can decorate the dessert with the freshest berries and fruits, jam or jam.

Semifreddo with mascarpone and peaches

Thanks to the mascarpone, this version of semifreddo 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 fruits become 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 cream cheese mixture, transfer to a container and place in the freezer for 6-8 hours.

Place semifreddo balls in saucers and garnish the dessert with the freshest fruits or nuts. Experiences are welcome!

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 an evolution of ice cream, and you can either agree with this or not. In any case, you will enjoy such an unusual, tasty and beautiful sweetness!

Ice cream “Semifredo” (Italian dessert)

I suggest preparing an excellent Italian dessert at home - Semifredo ice cream. There are a lot of recipes for this dessert. This is one of the options that I really like for its tenderness and “airiness”. It can be prepared without an ice cream maker and there is no need to stir it while freezing.

I made ice cream with strawberries, but this dessert is also made with fruits, other berries, nuts, dried fruits, candied fruits, etc.

How to make Semifredo ice cream (Italian dessert):

Grind the berries into a puree.

Mix with sugar and yolks.

Place in a water bath.
Stirring, bring until hot (72°C).

Place the bowl in cool water and whisk until cool.

Whip the cream until fluffy.

Mix with strawberry mixture. Add crushed mint.

Place in a mold lined with cling film and place in the freezer for at least 3 hours.

Ice cream “Semifredo” (Italian dessert) with strawberries is ready.

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Semifreddo with citruses and vermouth

With a slight exaggeration, the Italian dessert semifreddo can be called ice cream for quitters. It is made like this: all the ingredients are combined and sent to the freezer. That's all! No beating yolks or stirring for any hour.

Semifreddo has its own serving secret. Because the ingredients are not mixed during the freezing step, the dessert comes out slightly harder than ice cream. Therefore, half an hour before serving, you need to transfer it from the freezer to the refrigerator, and only then serve. Thanks to a simple technique, the delicacy comes out tender, slightly melted and almost creamy.

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

Ingredients

• heavy cream (33%) 1 ½ cups
• sweet powder ½ cup
• vermouth 1/3 cup
• egg whites 2 pcs.
• lime 1 pc.
• lemon ½ pcs.

Manufacturing

The basic semifreddo recipe includes cream, eggs and sugar. Everything else is a matter of your taste and imagination. Semifreddo could be, for example, like this: citrus with vermouth. Very tasty!

Use the smallest grater to zest half a lemon and a whole lime. Make sure that the snow-white part of the skin 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 sweet powder.

Whip the cream until creamy.

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

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

Beat the whites into a fluffy foam.

Then add the remaining sweet powder to them and beat until stiff peaks form.

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

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

Stir very carefully to preserve airiness as much 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.