Breads, Cakes and Custards
Ostaria Istriana


Semifreddo

Introduction

Semifreddo istriano de Ondina

Semifreddo è' un dolce speciale da fare per le feste di Capodanno e proviene dalla regione di Friuli-Venezia Giulia. La ricetta è facile di grande effetto ed è un dolce squisito per ogni occasione. Lo faccio da 30 anni su ricetta di una collega arrivata da Fiume. Quindi un dolce nostro. 

Ingredienti:

  • 3 dcl di acqua
  • 25 gr. di zucchero
  • 1/2 kg di mele sbucciate e grattuggiate
  • 3 cucchiai di rhum
  • 1 panna dolce
  • l budino di vaniglia
  • cioccolata grattugiata
  • biscotti secchi tipo: Saiwa

In una pirofila metto 12 biscotti. Nell'acqua cucino le mele, lo zucchero e il rhum. Passo le mele e le metto sui biscotti. Lascio raffreddare l'acqua delle mele. Preparo il budino in quest'acqua di mele. Nella pirofila aggiungo altri biscotti e verso sopra il budino caldo. Lascio tutto raffreddare. Aggiungo la panna montata e ricopro con la cioccolata grattugiata. Metto in frigo per una notte.

Ricetta da: Ondina Lusa

Semifreddo al cioccolato # 1

Ingredienti:

  • 6 tuorli d'uovo
  • 130 g di nocciole tostate
  • 50 g di farina
  • 250 g di zucchero
  • 1 lt di latte
  • 1 bicchierino di brandy
  • 1/2 stecca di vaniglia
  • 80 g di gocce di cioccolato fondente
  • sale
  • 1 bicchiere di panna fresca montata.

Fate bollire il latte con la vaniglia. Tritate le nocciole e mettetele in una casseruola con lo zucchero, la farina e il sale. Unite il latte caldo, mescolando con un cucchiaio di legno. Cuocete a fiamma bassa fino a ottenere una crema liscia e densa; aggiungete il brandy. In una terrina battete i tuorli poi versatevi sopra la crema calda. Rimettete il tutto nella casseruola, ponete sul fuoco e cuocete finché la crema si sarà addensata. Fate raffreddare, unite la panna montata (tenendone da parte un pò per guarnire) e 50 grammi di cioccolato. Versate in uno stampo da budino rivestito con una garza, poi passate nel freezer. Prima di servire capovolgete il dolce e guarnitelo con la panna montata e il cioccolato.

Tratto da:

  • http://www.gamoto.net/ricette-cucina/ricette-cucina/gelati/semifreddo-cioccolato.htm

Semifreddo di castagne al rhum

Ingredienti (per 6 pesone):

  • 1,2 kg. castagne
  • 300 gr. zucchero
  • 2 bicchieri panna fresca
  • 8 albumi
  • 2 cucchiai Rhum
  • 400 gr. salsa al cioccolato

Lessare le castagne in acqua per circa 30-40 minuti. Poi frullare con lo zucchero, dopo averle prvate della buccia esterna e della pellicini interna.

Montare la panna, ed aggiungere delicatamente il rhum. Montare a parte gli albumi, a neve soda, ed unire lo zucchero a velo. Unire alla panna montata, e poi amalgamare il tutto alla crema di castagne.

Versare il composto in stampini, e far riposare per almeno 2-3 ore in frigorifero. Sformare e servire con salsa al cioccolato (Ciccolato fondente fuso con la panna).

Tratto da:

  • http://www.grandecucina.it/invito/desserts/dolci92.htm 

Semifreddo alle mandorle con croccante

Attrezzatura: frusta, stampo da plum cake

Ingredienti er il semifreddo:

  • 200 g di panna
  • 2 albumi
  • 2 cucchiai di zucchero
  • 1 cucchiaio di liquore dolce

Ingredienti per il croccante:

  • 100 g di zucchero
  • 50 g di mandorle

Ingredienti per la salsa:

  • 12 cucchiai di marmellata di mirtilli
  • 2 cucchiai di acqua

Raccogliete nella tazza del mixer 250 g di datteri naturali denocciolati, 100 g di mandorle pelate, 30 g di uvetta, la polpa sbucciata e mondata di 1 mela e il succo filtrato di una grossa arancia. Frullate e ottenete un composto morbido, che distribuite in pirottini i carta e conservate in frigorifero fino al momento di servire in tavola.

Preparate il croccante sciogliendo lo zucchero dopo averlo bagnato con 2 cucchiai di acqua. Quando lo zucchero è caramellato, unitevi le mandorle e mescolate perché si avvoltolino interamente nel caramello.Distribuite il croccante su una tavola di marmo o su un foglio di carta da forno per farlo raffreddare.

Montate a neve gli albumi e, montando la fiocca, incorporatevi un cucchiaio di zucchero. A parte, montate la panna addolcendola con l’altro cucchiaio di zucchero. Inglobate gli albumi nella panna e aggiungetevi anche il liquore. Spezzettate grossolanamente il croccante ormai freddo e mescolatene una parte al composto di panna. 

Versate il composto a in uno stampo da plum cake rivestito con carta da forno bagnata e strizzata per aderire bene alle pareti del contenitore. Lasciate riposare in frigorifero per mezza giornata o per un’intera notte. Sformate il semifreddo e guarnitelo con il croccante rimasto. Mescolate la marmellata con l’acqua tiepida e con il composto ottenuto farcite la torta.

Tratto da:

  • http://www.dolciedolci.com/owa-z/dolci.d02_view_articolo?idarticolo=882

Semifreddo al cioccolatto # 2

Ingredienti:

  • 175 gr. biscotti secchi
  • 125 gr. burro freschissimo
  • 125 gr. zucchero al velo
  • 80 gr. cioccolato scuro in tavoletta
  • 1 tazzina caffè ristrettissimo
  • 1 uovo
  • cognac

Mettete in una ciotola il burro a pezzetti ed un poco ammorbidito, unite lo zucchero, quindi con un cucchiaio di legno lavoratelo bene sino ad avere ottenuto una morbida crema. Tagliuzzate il cioccolato riducendolo in piccole scaglie. Versate in una seconda ciotola un albume, poi con una piccola frusta montatelo a neve, quindi unitevi il tuorlo e, dopo averlo bene amalgamato, aggiungete, lavorando ora con un cucchiaio di legno tutto il burro preparato. Versate il caffè e la stessa quantità di cognac in una tazza o in un piatto fondo. Inzuppate nel liquido la metà dei biscotti e sistemateli, facendo un unico strato, su un piatto da portata, quindi copriteli con la metà scarsa della crema poi spolverizzatela con la terza parte circa delle scagliette di cioccolato. Ponete sulla crema i restanti biscotti sempre inzuppati nel caffè, quindi copriteli con la crema rimasta, sistemandone un poco anche ai bordi. Spolverizzate infine il dolce, bordi compresi, con i restanti pezzetti di cioccolato. Pulite il piatto da eventuali briciole e tenete il semifreddo in frigorifero per alcune ore prima di servirlo.

Tratto da:

  • http://digilander.libero.it/acqua67/ricette%20dolci%20semifreddo.htm

Semifreddo allo zabaglione (Eggnog chilled cream)

Ingredients:

  • 8 egg yolks
  • 1 cup sugar
  • ladyfingers
  • 1 pint whipped cream
  • 10 oz. dry Marsala

Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time. Place the saucepan over a very low heat or in a bain-marie and continue beating until the mixture becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala. Freeze for-at least 5 hours and serve.

Tratto da:

  • http://www.italianmade.com/recipes/recipe411.cfm

Gianduia semifreddo with hot rum zabaglione

Gianduja is one of the masks of the Italian Commedia dell'Arte, typically representing the town of Turin (and Piedmont in general). The mask depicts an honest peasant of Piedmontese countryland, with a certain inclination for wine, gastronomy and beautiful girls, while strictly faithful to his lover Giacometta. He is dressed (in the usual version) with a tricorn hat, a brown jacket with red borders, and has a happy humour. The character of Gianduja was originally created as a marionet and is now Turin's official "king of the Carnival".

Gianduja (or, more commonly, Gianduia) is also the name of a typical sweet chocolate and a biscuit produced in Piedmont after traditional recipes. The so-called Gianduia fondue has instead different origins and is not related with the Italian tradition. An evolution of Gianduja chocolate is industrially produced by Ferrero and best known as Nutella. 

Yield: 6 servings)

  • 2/3 cup hazelnuts
  • 1/2 cup milk, heated to lukewarm (105°F)
  • 6 1-ounce squares semisweet chocolate, chopped
  • 3 eggs, separated
  • 3 tablespoons sugar
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 2 teaspoons rum

Line a 9x5-inch metal loaf pan with plastic wrap, leaving a 2-inch overhang on the ends. Place in freezer.

Preheat oven to 350°F.

Arrange hazelnuts on a baking pan. Bake for 15 minutes. Wrap hazelnuts in a kitchen towel; let steam for 1 minute. Rub hazelnuts in the towel to remove the skins.

In a food processor, process hazelnuts until finely chopped; add milk and process until mixture is smooth. In a large metal bowl, over simmering water, melt chocolate, stirring constantly, until mixture is smooth. Stir in hazelnut mixture; set aside. 

In a large mixing bowl, beat egg whites until foamy. Gradually beat in 3 tablespoons sugar until stiff peaks form. In a medium bowl, beat cream until stiff peaks form; fold gently into egg whites. Fold one-fourth of the cream mixture into the chocolate mixture. Fold in remaining cream mixture. 

Pour into chilled loaf pan; cover with plastic wrap. Freeze for at least 8 hours. In a metal bowl, over simmering water, combine remaining sugar, egg yolks, and rum; beat for 5 minutes or until mixture is thick and has quadrupled in volume.

Unmold the semifreddo onto a serving dish; serve it sliced topped with the hot rum zabaglione.

Sources:

  • Introduction - Wikipedia Encyclopedia - Gianduia - http://en2.wikipedia.org/wiki/Gianduia
  • Recipe - http://www.amethysts-recipes.com/GianduiaSemifreddowithHotRumZabaglione.html

Honey semifreddo

Nigella: A semifreddo is not quite an ice cream, as the name - semi-cold, in translation - suggests. There’s no custard to make, and no churning required as it freezes, which makes life very much easier. What you get is a smooth, soft block of chilled, almost frozen cream, with a texture of deep, deep velvetiness. This mellow, honey-flavoured version matches taste to texture. For some reason, sometimes when I make it, I end up with a block of uniformly buff cream; at others, I’m left with a honeyed, resin-coloured stripe along the base - or the top as it stands when you turn it out. But that’s cooking for you. Either way, it works wonderfully. Pour more amber-coloured honey over as you serve, and scatter with toasted pinenuts, for quite the dreamiest, easiest pudding you could imagine.

Ingredients:

  • 1 egg
  • 4 egg yolks
  • 100g best-quality honey, plus 3 tablespoons or so for serving
  • 300ml double cream
  • 25g pine nuts, toasted

Line a 900g /1 litre loaf tin with clingfilm. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick. I use a wire balloon whisk for this, but if you feel like a bit of culinarily aided whirring, it will certainly be quicker with a hand-held electric whisk.

Whip the double cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with cling film before putting it in the freezer for about 2-3 hours.

When it is ready to serve, turn out the semifreddo onto a suitably sized plate and drizzle this manilla-coloured log with honey, and sprinkle with the toasted pine nuts, before slicing. It thaws quickly as it stands, but that is part of its heavenly-textured charm. If you’ve got some dark, syrupy - indeed, honey-coloured - pudding wine to drink while you eat this, so much the better.

Serves 6 - 8

Source:

  • http://www.channel4.com/life/microsites/N/nigella/forever8.shtml

Banana semifreddo

Ingredients:

  • 1/2 cup almonds, (3 ounces) whole unblanched
  • 1 pound ripe banana, peeled and sliced
  • 1/4 cup dark brown sugar, firmly packed
  • 2 tablespoons dark rum
  • 2 teaspoons lime juice
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 pinch salt

Preheat oven to hot (400 degrees).

Toast almonds on baking sheet in preheated hot oven (400 degrees) for 7 to 10 minutes or until fragrant and crisp. Cool. Coarsely chop.

Combine bananas, brown sugar, rum and lime juice in food processor. Whirl until pureed. Transfer puree to large bowl. Beat cream in small bowl until frothy. Gradually beat in granulated sugar and salt until soft peaks form. Gently fold cream into banana mixture.

Reserve 2 tablespoons nuts for garnish. Fold remaining nuts into banana mixture. Spoon into 8 individual ramekins or dessert cups. Cover with plastic wrap and freeze 1 1/2 hours or up to 3 days. (The longer the mixture is frozen the longer it will need to warm up slightly before serving.)

To serve: Remove from freezer and let stand for 30 minutes or until softened to smooth and creamy consistency. Sprinkle with reserved nuts.

The recipe can be prepared up to 3 days ahead and frozen. 

Source:

  • http://www.cdkitchen.com/recipes/recs/34/Banana_Semifreddo37305.shtml

Grappa semifreddo with espresso sauce

Active time: 45 min Start to finish: 2 3/4 hr

Semifreddo:

  • 3 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup fine-quality grappa
  • 2 large egg whites at room temperature
  • 1 cup heavy cream

Espresso sauce:

  • 1 cup sugar
  • 1/2 cup boiling water
  • 4 teaspoons instant espresso powder
  • 1/4 teaspoon fresh lemon juice
  • 6 teaspoons fine-quality grappa, chilled

Special equipment: 6 tall (2 1/2-inch high; 1/2-cup capacity) metal baba au rhum molds or 6 (1/2-cup) ramekins

Garnish: mocha coffee beans

Preparation:

Have ready a large bowl of ice and cold water.

Beat together yolks, sugar, and 1/3 cup grappa with an electric mixer in a metal bowl set over a saucepan of simmering water 10 minutes, or until thick and pale and mixture registers 170°F on an instant-read thermometer. Put bowl in ice bath and beat mixture until cold.

Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold stiff peaks. Beat cream in a separate bowl until it holds soft peaks. Whisk one third of whites into yolk mixture to lighten and fold in remaining whites and then cream, gently but thoroughly. Spoon into molds and freeze, covered with plastic wrap, until firm, about 2 hours.

Make espresso sauce while semifreddo is freezing: Cook sugar in a 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat. Stir together boiling water, espresso powder, and lemon juice. Carefully add to caramel (mixture will bubble up and vigorously steam), then cook over moderately low heat, stirring, until caramel is dissolved and sauce is smooth.

Unmold semifreddo: Dip molds in hot water 5 seconds, then run a small thin knife around edges and invert onto plates. Spoon a teaspoon of chilled grappa on top of each and drizzle plates with warm or room-temperature espresso sauce.

Cooks' notes:

  • If egg safety is a problem in your area, you may want to use pasteurized egg whites in the carton for the semifreddo.
  • Semifreddo may be made 1 week ahead and kept frozen. Let soften 30 minutes in refrigerator before unmolding.
  • You can make espresso sauce 3 days ahead and chill, covered. Reheat to warm before serving.

Serves 6.

Source:

  • http://food.epicurious.com/run/recipe/view?id=103408 (from Gourmet, May 2000)

Semifreddo di ciliegie

1 ora + 5 ore di riposo

Attrezzatura: Stampo a bordo removibile, attrezzatura per il bagnomaria, frusta, pennelli

La base:

  • 500 g di farina
  • 250 g di burro
  • 100 g di zucchero a velo
  • 1 presa di sale

Il semifreddo:

  • 300 g di panna
  • 125 g di yogurt alla ciliegia
  • 1 cucchiaio di sherry
  • 4 uova
  • 15 g di gelatina in fogli

Per guarnire:

  • 200 g di gelatina di fragole
  • ciliegie fresche o allo sherry

Esecuzione:

Tagliate a tocchetti il burro e, quando è a temperatura ambiente, unitelo alla farina per ottenere un composto bricioloso. Aggiungete a filo 130 ml di acqua fredda e manipolate, incorporando anche lo zucchero e il sale. Raccogliete la pasta a palla e avvolgetela in un foglio di pellicola da cucina, quindi lasciatela riposare in frigorifero per 30 minuti.

Tirate la pasta sul fondo di uno stampo a bordo removibile e cuocete per mezz’ora scarsa nel forno già caldo a 180 gradi. Sfornate e lasciate raffreddare la pasta nello stampo. 

Preparate, intanto, il semifreddo. Scaldate leggermente lo yogurt a bagnomaria e aggiungete i tuorli, lavorando con la frusta fino a quando il composto inizia leggermente a gonfiarsi. Sciogliete nel composto la gelatina bagnata in acqua fredda e ben strizzata. Quando la gelatina è sciolta, inglobate delicatamente gli albumi montati a neve ben ferma.

Allontanate dal calore e inglobate la panna già montata. Amalgamate gli ingredienti e versate il composto sulla base cotta. 

Lasciate riposare in freezer per almeno 5 ore, dopo di che sformate e guarnite la superficie con la gelatina di fragole sciolta a bagnomaria con lo sherry.

Completate con le ciliegie e servite in tavola.

Tratto da:

  • http://www.dolciedolci.com/owa-z/dolci.d02_view_articolo?idarticolo=906

Amaretto semifreddo with chocolate sause

Ingredients:

  • 4 large eggs
  • 1/2 cup sugar
  • 2 tablespoons amaretto liqueur
  • 6 ounces amaretti cookies, crushed (about 2 1/2 cups)
  • 1 cup heavy cream
  • 3 ounces bittersweet chocolate, chopped

1. In a medium stainless-steel bowl, whisk the eggs with the sugar and amaretto liqueur. Set the bowl over a large saucepan of simmering water and whisk constantly until the mixture turns bright yellow and thickens, about 10 minutes. Do not let the eggs get too hot or they will scramble. Remove the bowl from the heat and continue whisking for a few minutes to cool the mixture slightly. Set aside and let cool to room temperature, then fold in the amaretti.

2. In a large stainless-steel bowl, beat the cream to soft peaks. Fold the cream into the egg mixture. Spoon the semifreddo into an airtight container, cover with plastic wrap and freeze until firm, at least 6 hours or up to 5 days.

3. Remove the semifreddo from the freezer and let stand at room temperature for 5 to 10 minutes to soften slightly. Meanwhile, in a small saucepan, melt the chocolate over low heat, stirring occasionally. Scoop the semifreddo into flutes or parfait glasses, drizzle with the melted chocolate and serve.

Makes 6 servings.

WINE: Match the sweetness of this frozen-custard dessert with an equally sweet wine. The rich, honeyed 1997 Barberani Calcaia would be ideal.

--Cristina Rastelli and Mauro Rastelli

Source:

  • http://www.foodandwine.com/invoke.cfm?ObjectID=D1A3EF6C-C855-4505-A8A90A542BB4512E

White chocolate toasted almond semifreddo

This recipe was created to accompany Lemon Rhubarb Cake Roll..

Ingredients:

  • a scant cup sliced almonds (3 1/2 ounces), toasted lightly
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 6 ounces fine-quality white chocolate, chopped
  • 2 large eggs
  • 1/3 cups sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1 1/2 cups chilled heavy cream

Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.

In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.

In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.

In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.

In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.

Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.

Serves 6 to 8.

Source:

  • http://food.epicurious.com/run/recipe/view?id=14412 (From Gourmet, April 1994)

Hazelnut semifreddo

Ingredients:

  • 1/2 cup sugar
  • 2 tablespoons water
  • 1/2 cup toasted & husked hazelnut
  • 2 2/3 cup well-chilled whipping cream
  • 8 teaspoons amaretto liqueur
  • 8 yolks only-room temp egg
  • 10 tablespoons sugar

Garnish:

  • red seedless grapes
  • 1 white only egg
  • sugar
  • sprigs mint

For praline: Grease baking sheet. Heat 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil until light brown. Stir in hazelnuts. Return mixture to boil. Immediately pour onto prepared sheet, spreading thinly. Cool completely. Pulverize in processor or blender.

For semifreddo: Beat cream in large chilled bowl until beginning to thicken. Add liqueur and beat just until peaks form. Beat yolks with 10 tablespoons sugar in another large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gently fold in whipped cream and 1/3 cup praline. Spoon into serving glasses. Freeze at least 2 hours. (Can be prepared 1 day ahead.)

Beat egg white to blend. Dip grapes in egg white, then sugar, coating well. Let dry 30 minutes.

If semifreddo is frozen solid, let soften in refrigerator 30 minutes before serving. Garnish with grapes and mint.

Serving Size: 6 

Source:

  •  http://www.recipe-source.com/desserts/01/rec0153.html

Strawberry-vanilla semifreddo

Ingredients:

  • 2 pint baskets fresh California strawberries, stemmed
  • 3 egg whites
  • 2 1/2 teaspoons vanilla
  • 1/3 cup granulated sugar
  • 3/4 cup whipping cream, whipped
  • 2 to 3 tablespoons powdered sugar
  • 1 tablespoon lemon juice

Puree one pint of the berries in an electric blender. In large bowl combine puree, egg whites and 1 teaspoon of the vanilla. Beat with electric mixer until frothy and pale, about 2 minutes. Gradually beat in granulated sugar. Fold in whipped cream. Place in freezer 1 hour. Mix to blend thoroughly. Freeze until firm, about 3 hours. Meanwhile, slice the remaining berries. Toss with the remaining vanilla, the powdered sugar and lemon juice; cover and chill. To serve, allow frozen mixture to stand at room temperature 10 to 15 minutes. Spoon into dessert glasses. Spoon some of sliced berry mixture over serving. 

Yield: 6 servings

Source:

  • California Strawberry Commission - http://www.gardenguides.com/recipes/strawberryvanilla.htm

Peach semifreddo

Peaches are abundant in the hills and valleys of Val d'Aosta, and they are turned into a number of lovely desserts, including this elegant chilled sweet.

To make your own peach jam during peach season, as cooks in Val d'Aosta do, place 2 and 1/4 pounds of peeled, pitted, and cubed peaches in a heavy-bottomed saucepan and cook over medium heat until the fruit is hot; add 4 cups of sugar and 1 cinnamon stick, stirring to dissolve the sugar, and cook for 1 hour over medium-low heat, or until the mixture has reached a jam-like consistency; pour in 2 tablespoons of brandy, remove the cinnamon stick, and cool.

  • 10 eggs, separated
  • 2 cups sugar
  • 1/4 cup cognac
  • 1 quart heavy cream
  • 3 cups peach jam
  • 5 peaches, thinly sliced

Beat the egg yolks with the sugar until pale yellow and creamy, about 5 minutes in an electric mixer. Beat the egg whites in a clean mixer bowl as well until they hold stiff peaks. Beat the heavy cream in another clean bowl until soft peaks form.

Brush 20 individual 3" molds, or 3 larger molds with the cognac. Fold the egg whites into the beaten egg yolk-sugar mixture, being careful not to deflate the egg whites; fold in the whipped cream. Spoon half of the egg-cream mixture into the molds; it should be between 1/3' and 1/2" high. Place on a baking sheet and freeze until set, about 1 hour. Top evenly with the peach jam (about 2 and 1/2 tablespoons per semifreddo), and cover with the remaining egg-cream mixture (again, about 1/3" to 1/2' high). Return to the freezer until set, about 1 more hour.

Serve chilled, garnished with the sliced peaches. Serves 20 

Source:

  • http://www.italiancookingandliving.com/food/regional/val_recipe.html

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Created: Sunday, December 16, 2001; Last Updated: Monday, December 31, 2012
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