Semifreddo recept

This elegant dessert is easy to slice straight from the freezer, from BBC Good Food magazine. Limoncello lends a lively kick to both the semi-freddo and the sauce - a perfect chance to use up that bottle you brought back from holiday from BBC Good Food. Text and recipes by Mark Scarbrough and Bruce Weinstein. Sorry, gelato and ice cream lovers— semifreddo is the winner.

A staple in most restaurants in Italy, semifreddo is like fluffy, sliceable ice cream, but better.

Get Stracciatella Semifreddo Recipe from Food Network. Celebrate the New Year with a slice of this frozen delight. Happy New Year everyone!

Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion. Semifreddo is an Italian creation that tastes like a cross between frozen mousse and ice cream.

The best part about semifreddo recipes is that you can easily make them in . This dessert is like a frozen mousse, which helps explain its name: semifreddo , or half-frozen.

Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. This frozen dessert gets its nougatlike texture from egg whites folded into whipped cream.

The crunch, meanwhile, is compliments of equal parts caramelized hazelnuts and chopped bittersweet chocolate. Semifreddo marries the richness of ice cream with the ethereal texture of frozen mousse. Both dramatic and easy, it makes a great dinner-party dessert.

Semifreddo , which translates from Italian as half-col is a classic dessert that marries the richness of ice cream with the ethereal texture of frozen mousse. Chef John uses a few shortcuts for his mocha semifreddo , but you still get an rich, custard-style ice cream without having to use a machine. This semifreddo recipe looks impressive but is remarkably easy to make. Serve topped with extra berries and dust with icing sugar.

Made from combining cream, egg whites and flavourings, semi-freddo has the texture of a frozen mousse. There are infinite variations you can create, using your favourite flavours. Below, I have given you a basic semi-freddo recipe which can be adapted using the ingredients of your choice. I settled on adapting the vanilla semifreddo with rhubard compote from the always-inspiring Sunday Supper at Luques by Suzanne Goin.

Triple Chocolate Semifreddo - beautifully layered dessert, creamy and chocolaty, not too sweet, with bites of.