Homemade Ice Cream "Semifreddo"
10 servings
180 minutes
Homemade ice cream 'Semifreddo' is a true gastronomic delight that combines the airy texture of meringue, rich creamy sauce, and aromatic fruits. This exquisite dessert originates from Italian cuisine, where 'semifreddo' means 'half-frozen' — the perfect balance between ice cream and mousse. The crispy meringue baked with almond flakes adds lightness to the dessert, while the creamy sauce with 'Grand Marnier' liqueur adds noble citrus notes. Dried apricots, prunes, blackberries, and strawberries fill each serving with freshness and sweetness, making it a refined combination of textures. This dessert is perfect for both festive gatherings and cozy evenings, delighting gourmets with its exquisite taste and elegant presentation with stracciatella cheese and mint leaves.
1
For meringue: beat 1 egg white and 300 g of sugar with a mixer until foamy. Add starch, wine vinegar, and almond flakes. Spread the mixture in a thin layer on a baking sheet and bake for 40 minutes at 150 degrees.
- Egg white: 200 g
- Sugar: 450 g
- Cornstarch: 40 g
- Almond petals: 40 g
- White wine vinegar: 20 ml
2
For the sauce: heat 150 g of sugar and the yolk over fire for 10-15 minutes. Then remove from heat. Whip the cream separately, add the liqueur and the prepared sauce at room temperature.
- Sugar: 450 g
- Egg yolk: 160 g
- Cream 33%: 500 ml
- Grand Marnier liqueur: 10 ml
3
Next, break the prepared meringue and place it in the sauce along with dried apricots, prunes, blackberries, and strawberries. Mix and freeze for 2 hours.
- Dried apricots: 50 g
- Prunes: 50 g
- Blackberry: 50 g
- Strawberry: 100 g
4
Cut into 100-gram pieces. Place a portion on a plate, topped with stracciatella cheese and berries with mint.