Semifreddo with mango and ginger
6 servings
360 minutes
Semifreddo with mango and ginger is a delicate Italian dessert resembling ice cream but with a lighter texture. Its roots trace back to Italy's culinary traditions, where semifreddo is valued for its balance between creamy softness and refreshing coolness. In this version, the sweetness of ripe mango combines with the spicy zest of candied ginger, creating an amazing flavor duet. The creamy base whipped with airy egg whites and rich cream makes the dessert light and melt-in-your-mouth. Semifreddo can be served in portions, shaped into balls, used for fruit skewers or made into elegant dessert sandwiches. This treat is perfect for warm summer evenings when you crave something refreshing yet rich and sophisticated.
1
Line the bottom of a 24x10 cm rectangular cake pan with plastic wrap, allowing the edges to hang over the sides.
2
Peel ripe mangoes, remove the hard cores, cut the flesh, and blend it into a smooth puree. Strain the puree through a sieve and set aside.
- Mango: 2 pieces
3
Whip the chilled cream into a fluffy stable cream and gently mix it with the mango puree. Leave it.
- Cream 33%: 200 ml
- Mango: 2 pieces
4
Whisk the egg yolks with half of the sugar into a thick pastel-yellow cream without noticeable sugar granules. Gently mix the yolk and cream-mango cream into a homogeneous mass. Set aside.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
5
Beat the egg whites at room temperature with a pinch of salt on low speed until frothy, then increase the speed and gradually add the remaining sugar, beating the whites to stiff glossy peaks. Gently fold the whipped whites into the mango cream one spoonful at a time until smooth. Pour the final cream into a mold over plastic wrap, top with cubes of candied ginger and cover with plastic wrap. Pinch the edges of the top and bottom layers of wrap to prevent spillage and place the mold in the freezer overnight.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Candied Ginger: 60 g
6
When serving, cut the semifreddo with a knife dipped in warm water into portions or form traditional balls with an ice cream scoop. Alternatively, make mini balls with a melon baller and sandwich them between two cookies (like ginger or chocolate). You can also make fruit skewers, alternating fruits and semifreddo balls on wooden sticks. In any case, enjoy and share with others!