Fiore di Latte Semifreddo


Italian semifreddo, or "half-chilled", is the perfect summer (read: anytime) dessert.


It's easy to make if you take your time with each of the components. And the version I make is pasteurized, meaning it's safe for kiddos and pregnant women to enjoy.


Here's my take on a classic, sweet cream semifreddo.


Before you begin, separate your eggs into whites and yolks. And place a metal (or glass) mixing bowl in the freezer to be used later for the whipped cream. Don't forget to prep a 5" x 9" loaf pan by greasing the bottom and sides, and lining with cling or plastic wrap.


Ingredients:

  • 5 medium eggs, yolks and whites separated

  • 2 cups heavy cream

  • 1/2 cup sugar, divided

  • 1/2 cup powdered sugar

  • 3-4 tsp vanilla extract

  • 1 tsp almond extract

  • 2 pinches sea salt

  • Marsala, port or cognac, optional

Step 1: Swiss Meringue

  • In a small bowl, whisk together eggs whites, and 1/4 cup sugar

  • Place in a double boiler over simmering water, whisking until sugar is dissolved and the temperature reaches 165° F

  • Using an electric mixer, whip on high until stiff peaks form

  • Add 1 tsp vanilla at the end, mix one more time & refrigerate

Step 2: Zabaglione

  • Whisk together egg yolks, 1 tsp vanilla, and 1/4 cup sugar

  • Place in a double boiler over simmering water, whisking until sugar is dissolved and it’s thick and pale yellow. Be sure it reaches 165°F.

  • Continue heating and add 1/2 cup of cognac or marsala at this time (optional)

  • Transfer to stand mixer & whip on high until it doubles in volume (~3 mins)

  • Set aside to cool down

Note: Zabaglione can be a dessert in itself. simply add lemon and orange zest and enjoy with Italian pizzelle or anisette cookie.


Step 3: Whipped Cream

  • In a chilled bowl, whisk together cream, powdered sugar, and remaining vanilla until stiff peaks form

  • Add two pinches of sea salt and whip once more

  • Set aside

To assemble...

  • Fold zabaglione into whipped cream

  • Fold in meringue to the mixture

  • Pour into the prepped loaf pan, seal with plastic wrap and freeze for 6+ hours

When Plating...

  • Lift from loaf pan, using the plastic wrap as handles, and invert on a serving platter

  • Run a metal icing spatula under hot water, and smooth out the top and sides

  • Add chocolate curls, berries, toasted hazelnuts or pistachios, or any other topping of your choosing.



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© 2020, Alexandria de Aranzeta