Semifreddo with Mango and Ginger

Baking and Desserts | Italian cuisine

⏳ Time

6 hours

🥕 Ingredients

🍽️ Servings

Description

Semifreddo with Mango and Ginger

Ingredients

Mango - 2 pieces
Egg white - 3 pieces
Sugar - ½ cup
33% Cream - 7 fl oz
Candied fruits - 2.1 oz

Step by Step guide

Step 1

Line the bottom of a 24x10 cm rectangular loaf pan with plastic wrap, allowing the edges to hang over the sides.

Step 2

Peel the ripe mangoes, remove the hard pits, cut the flesh, and blend it into a smooth puree. Strain the puree through a sieve and set aside.

Step 3

Whip the chilled cream into a fluffy stable cream and gently fold it into the mango puree. Set aside.

Step 4

Whisk the egg yolks with half of the sugar until thick and pastel yellow without any noticeable sugar granules. Carefully mix the yolk cream with the cream-mango mixture until homogeneous. Set aside.

Step 5

Beat the room temperature egg whites with a pinch of salt on low speed until frothy, then increase the speed and gradually add the remaining sugar, beating until stiff glossy peaks form. Gently fold in the whipped egg whites into the mango cream, one spoonful at a time, until well combined. Pour the final cream into the prepared pan over the plastic wrap, top with cubes of candied ginger, and cover with plastic wrap. Pinch the edges of the top and bottom layers of the wrap to prevent the semifreddo from spilling, and place the pan in the freezer overnight.

Step 6

When serving, cut the semifreddo with a knife dipped in warm water into portions or shape traditional scoops with an ice cream scoop. Alternatively, form mini scoops with a melon baller and sandwich them between two cookies (such as ginger or chocolate) like a sandwich. Or make fruit skewers, alternating fruits and scoops of semifreddo on wooden skewers. In any case — enjoy and share with others!