Tag: semifreddo

Recipe Aniseed semifreddo with ricotta and pear mousse – Italian Cuisine

Ingredients FOR THE SEMIFREDDO

200 g fresh cream
150 g milk
150 g sugar
150 g white chocolate
4 g gelatin in sheets
5 stars of anise
3 eggs

Ingredients FOR THE SHORTBREAD

300 g wholemeal flour
100 g brown sugar
100 g butter
10 g baking powder for cakes
1 egg
1 yolk
anise powder
salt

Ingredients FOR THE MOUSSE

165 g ricotta
30 g brown sugar
10 g powdered sugar
2 anise stars
1 pear
lemon

Duration: 1 h 40 min

Level: For experts

Doses: 12-15 people

FOR THE SHORTBREAD
Jumbled up flour and butter, add the egg and yolk, then the sugar, a pinch of powdered anise, the yeast and finally a pinch of salt. Work the ingredients in the mixer until the dough is homogeneous. Collect it in a stick and let it rest wrapped in cling film in the refrigerator for 30 minutes.
Roll out the pastry to 3 mm of thickness and cut out disks of 5-6 cm in diameter. Place them on a plate lined with baking paper and bake at 170 ° C for 7-9 minutes.

FOR THE SEMIFREDDO
Put soak the gelatin.
Heat the milk with anise stars: bring to a boil, turn off and leave to infuse for 30 minutes, then strain it.
Chop white chocolate; reheat the milk and pour it over the chocolate, stirring until it melts, obtaining a ganache. Then add the squeezed gelatin and let it melt.
Mounted the egg yolks with 75 g of sugar, in a double boiler. Beat the egg whites with the remaining sugar, firmly. Partially whip the cream until a creamy consistency.
Incorporate the egg yolks whipped to the ganache, then add the semi-whipped cream, finally the egg whites.
Pour the mixture in multiple silicone half-sphere molds (diameter of the balls 7 cm), level with a spatula, then place in the freezer for at least 4 hours.

FOR THE MOUSSE
Dissolve the cane sugar in the water to obtain a syrup.
Peel the pear and cut into small pieces, removing the core. Collect them in a vacuum bag with the syrup, the zest of 1 lemon and the anise stars. Cook in water at 85 ° C for 8-10 minutes. Remove the pear from the bag and blend until puree. Pass it through a sieve. Work the ricotta with the icing sugar, then add the pear purée, setting aside a little for decoration.
Alternatively, cook the pears directly in 80 g of water, in which you have dissolved the brown sugar with 2 lemon peels and the anise, for 5-6 minutes. Let them rest with the herbs for 5 minutes, then blend them and let them cool in the refrigerator before mixing them with the ricotta.
Turn out the semifreddi and serve with ricotta mousse, accompanying them with wholemeal shortbread biscuits. Decorate as desired with pear purée.

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Peach Semifreddo Recipe – Italian Cuisine – Italian Cuisine

Ingredients

250 g fresh cream (or already whipped)
120 g sugar
40 g egg whites
5 large peaches
lemon
cinnamon powder

Duration: 12 h 50 min

Level: For experts

Dose: 12 people

For the peach semifreddo recipe, whip the cream and keep it in the fridge. Peel 3 peaches and remove the core, then cut them into pieces and cook them in a saucepan with 40 g of sugar for 3 '. Blend everything and let the sauce cool in the fridge. Collect 80 g of sugar with 25 g of water and a few drops of lemon in another saucepan; heat everything over very low heat, until you get a syrup and turn it off as soon as it reaches 116 ° C: it will take about 5 '(to do this you need a kitchen thermometer).

In the meantime, whisk the egg whites (40 g are about 1 egg white and 1/2) and pour the sugar syrup flush at 116 ° C, continuing to whip the Italian meringue for 3-4 minutes. Gently mix the cold peach sauce, then the cream also very cold. Transfer everything in a donut mold (external ø 20 cm, internal ø 9 cm, 1 liter capacity) and place in the freezer to firm for about 12 hours.

Turn out the semifreddo: to simplify this operation, immerse the base of the mold in hot water for a few seconds, then turn it upside down on a plate and use the blade of a spatula or a knife to gradually detach the semifreddo from the edges of the mold. Peel and slice the remaining 2 peaches and place them in the center of the semifreddo, adding 10-15 blackberries to taste. Bring to the table immediately sprinkling with cinnamon.

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Recipe Cinnamon semifreddo with spicy mango sauce – Italian Cuisine

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