SemifreddoRecipes - Mangia Bene Pasta (2024)

FULLY AUTOMATIC ICE CREAM, SORBERT AND FROZEN YOGURT MAKER

The fully automatic Cuisinart Pure Indulgence makes 2 quarts of your favorite frozen desserts or drinks in as little as 25 minutes.
It's easy - an integrated motor, double-insulated freezer bowl and automatic mixing paddle do all the work. Results are consistently smooth, cleanup is easy, and the brushed metal styling is simply sensational.

ADVERTIsem*nT

RECIPES
White Chocolate and Raspberry Semifreddo
Semifreddo al Amaretto
Semifreddo al Torrone
Bailey's and Macadamia Semifreddo
Tiramisu Ice Cream Torta

Semifreddo al Amaretto

(Serves 8)Ingredients:1-1/2 cups heavy cream
1/4 cup amaretto liqueur
2 eggs
4 egg yolks
1/2 cup sugar
3/4 cup amaretti cookies, crushed and dividedDirections:

In a electric mixer, combine the heavy cream and amaretto. Whip until the mixture begins to hold its shape but is still soft. Set aside in the refrigerator.

In the bottom of a double boiler, bring water to a simmer. Put the eggs, yolks, and sugar in the top portion of the double boiler. Whisk the mixture until it increases in volume and thickens, about 5 minutes. Remove the top portion and continue to whisk until cooled. Fold in 1/2 cup crushed amaretti and the whipped cream. Pour into a 2-quart mold, cover, and freeze overnight.

Before serving, remove the semifreddo from the mold. Sprinkle the top with remaining crushed amaretti. Slice and serve.

Semifreddo al Torrone

(Makes 8 servings)Ingredients:6 ounces hard Italian nougat, torrone, with almonds
6 egg yolks
6 tablespoons sugar
2 cups heavy whipping cream
1/2 cup bittersweet or semisweet chocolate, coarsely chopped
1 tablespoon golden rum
4 egg whites
2-quart bowlDirections:

Use a knife to cut the nougat into small pieces. In a food processor, process until coarsely ground.

Put the yolks into a mixing bowl, adding all the sugar. Whip them until they form a foamy mass.

In another bowl, whip the cream until stiff peaks form. Add the whipped cream, the chopped chocolate, the rum, and 1-1/4 cup of the ground nougat to the beaten egg yolks. Mix well to distribute all the ingredients uniformly.

In a clean bowl, whip the egg whites until they form stiff peaks.
Fold them gently into the egg yolk, cream, chocolate, and nougat batter.
Sprinkle the remaining ground nougat on the inside of the 2-quart bowl.
Pour in the nougat batter. Place a sheet of plastic wrap tightly over the bowl and place it in the freezer. Freeze overnight before serving.

When ready to serve, take the bowl from the freezer and remove the plastic wrap. Slide the blade of a long, thin knife inside the bowl to loosen the dessert from its sides. Set a plate upside down over the bowl, invert, and shake the bowl so that the dessert drops onto the plate. If it does not come out easily, soak a dishtowel in hot water and wrap it around the bowl to loosen it. Cut into wedges to serve.

Bailey's and Macadamia Semifreddo

(Makes 2-1/2 cups)Ingredients:6 egg yolks
1/2 cup sugar
1/2 cup Bailey's Irish Cream liqueur
1-1/4 cups heavy cream
1 cup macadamia nuts, choppedDirections:

Place the yolks and sugar in a bowl over a saucepan of simmering water.
Whisk until pale and creamy. Slowly add the Bailey's and beat until thick.
Remove the bowl from heat and continue beating until cool.

In a separate bowl, whip the cream to stiff peaks. Fold the cream and nuts into the cooled Bailey's mixture.Transfer to a freezer container, cover, and freeze.

After about 1 hour, stir the mixture gently. This will prevent the nuts from sinking to the bottom. Cover and freeze until serving.

Tiramisu Ice Cream Torta

(Makes 4 cups)Ingredients:1 cup sugar
1-1/4 cups water
1 tablespoon instant espresso powder
1 cup heavy cream
1 cup mascarpone
5 ounces ladyfingers
1/3 cup Kahlua( coffee liqueur )
Cocoa powder for garnishDirections:

Line a 9 x 5 x 2-inch loaf pan with waxed paper or foil.
Put the sugar, water, and espresso powder in a saucepan. Bring the mixture to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat and cool.

In a bowl, whip the cream to stiff peaks. Fold in the mascarpone. Dip the ladyfingers into the Kahlua and line the bottom of the pan. Crush the remainder of the ladyfingers into the remaining Kahlua. Fold the crumbs into the coffee-cream mixture. Pour the mixture over the ladyfingers in the pan. Cover and place in the freezer.

White Chocolate and Raspberry Semifreddo

(Serves 6 to 8)

Ingredients:8 ounces white chocolate, coarsely chopped
5 egg yolks
3/4 cup sugar
1-1/4 cups heavy cream
1 teaspoon vanilla
1 cup fresh raspberries
1/2 cup shelled pistachios
Optional: Additional raspberries for garnishDirections:

Line a mold with waxed paper or foil.

Melt the white chocolate and set aside. Place the yolks and sugar in a bowl over a saucepan of simmering water. Whisk until pale, thick, and creamy. This will take about 5 minutes. Remove the bowl from heat and set aside to cool.

In another bowl, beat the heavy cream and vanilla until soft peaks form.
Gently fold the egg mixture into the cream. Gently fold in the raspberries and pistachios. Pour into the mold and cover. Freeze for 4-6 hours.
Unmold and cut into slices; garnish with raspberries.

Semifreddo Recipes

DESSERTS > FROZEN DESSERTS > SEMIFREDDO

SEMIFREDDO MOLDS

Use these molds to create beautiful semifreddos, cakes or breads. The molds are safe used in oven, microwave oven, freezer and dishwasher. Temperature safe from -104 to 446 degrees Fahrenheit (-40 to 230 degrees Celsius).

MOST POPULAR DESSERTS
Cannoli
Cookies
Cream Puffs
Gelato
Granita
Italian Cream Cake
Italian Rum Cake
Pasta Ciotti
Pizzelle
Sfogliatelle
Tiramisu
Zabaglione
Zeppole

Back to top >>

COLORFUL KITCHEN

FIORI DI SICILIA

Fiori di Sicilia means "Flowers of Sicily" in Italian. A combination of citrus and vanilla with a pleasingly floral aroma.

ITALIAN CANDY

Directly from the Amalfi Coast, these are the same lemon balls that are found in Capri or Positano. These sour lemon hard candies have a fizzy lemon filling.

Made with only natural flavors, no colors added, gluten-free with no animal gelatin.

Since 1913, Luigi Zaini is now the only chocolate manufacturer still located in Milan and is known for its many innovative quality chocolate creations.