Semifreddo with Almonds
Baking and Desserts | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
20
Description
Almonds are a classic addition to semifreddo, but variations with berries or mint are also worth trying. For the perfect semifreddo, a culinary thermometer is essential — accuracy is crucial in this dessert.
Ingredients
- Egg white - 7.1 oz
- Whole egg - 7.1 oz
- Powdered Sugar - 7.1 oz
- Sugar - 7.1 oz
- Water - 3 fl oz
- 33% Cream - 1 qt
- Almond - 3.5 oz
Step by Step guide
Step 1
Whip the egg whites at room temperature with powdered sugar at high speed until stiff peaks form. As a reference, the weight of the egg white from one medium egg is approximately 40 grams, which can help you determine how many eggs you need for this recipe. Then, whip the cream until it forms stiff peaks and place it in a cool spot.
Step 2
Make the syrup - place 100 grams of sugar in a saucepan, add water, and set it over medium heat. A thermometer will be needed here: when the mixture begins to boil, check its temperature - as soon as it reaches 234°F, you can remove the syrup from the heat.
Step 3
Pour the egg yolk into the mixing bowl and beat on low speed for about three minutes. Then, without turning off the mixer, start to slowly drizzle in the syrup; this should be done gradually to ensure the syrup forms a very thin stream, allowing for even mixing. Once all the syrup is incorporated, leave the mixer running — the mixture should cool down and achieve a smooth, creamy color.
Step 4
In a dry skillet, add the almonds and sprinkle with the remaining sugar (100 g). Place over medium heat. Stir occasionally and wait for the sugar to melt and evenly coat the nuts — the mixture should reach a temperature of 284°F. Once the almonds are caramelized, transfer them to a silicone mat, allow to cool, and then blend into a fine crumb.
Step 5
In a large bowl, pour in the mixture of egg yolks and sugar syrup, then add the almond flour. Gently fold everything together with a silicone spatula, moving from the bottom up while gradually incorporating the almond: if done the other way around, the yolk may settle. Gradually add the whipped egg whites, mixing with the spatula in the same manner.
Step 6
Gently fold the whipped cream into the mixture. Do this by hand in several stages, mixing in a way similar to using a spatula — from the bottom up. The result is a very delicate, airy mixture.
Step 7
When serving semifreddo in portions, you need to distribute the mixture — or rather a portion of it, since there will be quite a lot — into silicone molds and place them in the freezer for one and a half to two hours until fully set.
Step 8
Place a portion of semifreddo on a plate and sprinkle it with coarsely crushed caramelized almonds. You can garnish the dessert with whipped cream and, if available, edible flowers.
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