Semifreddo with almonds
20 servings
30 minutes
Semifreddo with almonds is an exquisite Italian dessert whose name means 'half-frozen.' It originated in sunny Italy, where culinary masters aimed to create a harmony of taste and texture. Light and airy like a cloud, this dessert combines delicate whipped cream, fluffy egg white mousse, and the rich aroma of caramelized almonds. The flavor of semifreddo is a refined blend of creamy softness with the crunchy sweetness of nuts, creating a delightful play of textures. It is served chilled, garnished with almond crumbs and flowers for an elegant presentation. Semifreddo perfectly concludes a meal, especially in the summer season, delighting with its coolness and refined sweetness.
1
Whip the egg whites at room temperature with powdered sugar at high speed until stiff peaks form. To gauge how many eggs are needed for this recipe, it's useful to know that the weight of the egg white from one medium egg is about 40 grams. Then whip the cream to stiff peaks and place it in a cool place.
- Egg white: 200 g
- Powdered sugar: 200 g
- Cream 38%: 1 l
2
To make syrup, place 100 grams of sugar in a saucepan, add water, and set it on medium heat. A thermometer is needed: when the mixture starts to boil, check the temperature—once it reaches 112 degrees, the syrup can be removed from the heat.
- Sugar: 200 g
- Water: 100 ml
3
Pour the yolk into the mixer bowl and beat on low speed for about three minutes. Then, without stopping, start pouring in the syrup slowly: it should be a very thin stream so everything mixes evenly. Once all the syrup is inside, let the mixer run — the mixture should cool down and achieve a smooth creamy color.
- Egg yolk: 200 g
4
Pour almonds into a dry skillet, add the remaining sugar (100 g), and place over medium heat. Stir occasionally, waiting for the sugar to melt and evenly coat the nuts — the mixture should reach 140 degrees. Transfer the finished caramelized almonds to a silicone mat, let cool, and grind in a blender into fine crumbs.
- Almond: 100 g
- Sugar: 200 g
5
Pour the mixture of yolks and sugar syrup into a large bowl and add the almond flour. Gently mix everything with a silicone spatula from bottom to top, gradually incorporating the almonds: if done the other way around, the yolk may settle. Add the whipped egg whites in parts, mixing with the spatula in the same way.
- Egg yolk: 200 g
- Sugar: 200 g
- Almond: 100 g
- Egg white: 200 g
6
Carefully fold the whipped cream into the mixture. Do this by hand in several stages, mixing as you would with a spatula, from bottom to top. The result is a very delicate, airy mass.
- Cream 38%: 1 l
7
For portioning semifreddo, the mass — or rather its part, as it will be quite a lot — should be distributed into silicone molds and placed in the refrigerator for one and a half to two hours until fully set.
8
Place a portion of semifreddo on a plate, sprinkle with large crumbs of caramelized almonds. The dessert can be decorated with whipped cream and, if available, edible flowers.
- Almond: 100 g
- Cream 38%: 1 l