QiMeal
Semifreddo
Semifreddo · ready in 6 h 39 min · 8 servings · 343 kcal per serving · medium · 6 ingredients
Semifreddo is Italy’s no churn answer to ice cream, a creamy frozen slice with airy egg foam and bright strawberry ripples.
- Prep
- 25 min
- Cook
- 6 h 14 min
- Total
- 6 h 39 min
- Serves
- 8
- kcal
- 343
- Difficulty
- medium
Ingredients · 8 servings
- 500 mlCream, cold
- 4Egg, whole
- 160 gSugar
- 300 gStrawberry, hulled and diced
- 2 tspVanilla extract (optional)
- 1 pinchSalt (optional)
Equipment
stovetop, freezer, loaf pan, mixing bowl, heatproof bowl, whisk, saucepan, thermometer, spatula, spoon, cover, knife
Instructions
- Measure Ingredients Tools
Gather and weigh the cream, egg, sugar, strawberry, vanilla extract, and salt; set out a loaf pan, bowls, whisk, saucepan, thermometer, and spatula. · 8 min
What to look for: All ingredients are measured and the loaf pan is ready.
- Cook Strawberry
Cook the strawberry with 40 g sugar over medium heat until juicy and slightly thick, then cool to room temperature before folding. · 8 min
What to look for: The fruit is glossy, syrupy, and softly collapsed.
- Whip Cream
Whip the cold cream and vanilla extract to soft peaks, then keep the bowl chilled while the egg mixture is cooked. · 5 min
What to look for: The cream holds soft peaks that bend at the tips.
- Cook Egg Foam
Whisk the egg, remaining sugar, and salt in a bowl set over simmering water until thick, pale, and 71°C / 160°F on a thermometer. · 8 min
What to look for: The foam is pale, glossy, and leaves ribbons on the surface.
- Cool Egg Foam
Beat the warm egg foam off the heat until it feels just cool and falls in thick ribbons from the whisk. · 5 min
What to look for: The foam is cooler, thicker, and still airy.
- Fold Cream Base
Fold 33 percent of the whipped cream into the egg foam to lighten it, then gently fold in the rest without deflating the mixture. · 4 min
What to look for: The base is even, pale, and cloud like.
- Layer Strawberry
Spoon half the cream base into the loaf pan, ripple in half the cooled strawberry, then repeat and smooth the top. · 6 min
What to look for: The pan is filled with visible strawberry ribbons.
- Freeze Semifreddo
Cover the pan and freeze for 6 hours, until the center is firm but still sliceable after a short rest. · 6 h
What to look for: The center is set and the edges release from the pan.
- Serve Slices
Unmold the semifreddo, slice with a warm knife, and serve immediately while the texture is creamy and softly frozen. · 5 min
What to look for: Clean slices hold their shape with a creamy edge.
Nutrition (per serving)
| kcal | 343 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 25 g |
| of which sugars | 24 g |
| Fat | 25 g |
| of which saturated | 15 g |
| Fibre | 1 g |
| Sodium | 104 mg |
Nutri-ScoreD
Allergens
Contains: milk, eggs
Storage and reheating
- Fridge: up to 1 days
- Freezer: yes, up to 1 months
- Do not reheat; soften in the refrigerator for 10 minutes before slicing.
Ingredient substitutions
Cream
- Milk: Use only if necessary, as the texture will be less rich and more icy.
Strawberry
- Fruit: Use another soft ripe fruit from the same tradition of fruit semifreddo.
