Semifreddo is an amazing Italian dessert. Its name translates as "semi-frozen," but it is completely frozen. Despite this fact, he is not an ice cream either. Semifredo stands out in the vast gelato family. These two goodies connect a lot, but they also have significant differences. Our article will help you understand cunning family ties.
Similarities and differences from gelato
Semifredo is an old relative of Gelato. Therefore, their stories are closely related. You can read about the life of the frozen delicacies of the republic in an article about Gelato. Although semifredo has a fairly long tradition, its name does not often pop up in historical cookbooks.
Being two similar products, semifredo and gelato have significant differences. They are similar in that both can be considered as products prepared in 3 stages:
- Liquid phase: cream, water and sugar mixed in solution.
- Solid phase: the liquid crystallizes under the influence of low temperatures.
- Gas phase: the smallest air bubbles are evenly distributed in the mass.
The quantitative ratios between these stages are different for semifredo and gelato. Hence the difference in texture. The first treat is more airy and light.
The liquid phase predominates in ice cream (28.5% water, 28.5% solids, 43% air), which after cooling provides a good creamy texture. In the semifredo, the gas phase dominates (50% air, 25% water, 25% solids). The air does not freeze, so in a dessert dessert loses volume faster.
And, of course, there are differences in the production of these goodies. Gelato is frozen in 2 stages, and the temperature jump is about 14 degrees (from -4 to -18). Cooling takes place with stirring.
The temperature difference when freezing semifredo reaches 30-40 degrees (from room temperature about 20 to -18). Cooling occurs statically without stirring.
Often, classic Italian semifredo is served on a layer of biscuit or in a skullcap made of it. But do not confuse it with such a dessert as ice cream cake. In the latter, as a rule, thickeners and vegetable fats are added.
One of the distinguishing components of semifredo is beaten eggs. Proteins and yolks are whipped separately and carefully added to the mixture. Thus, a semi-frozen treat can be considered a mixture of gelato and meringue.
From the foregoing, we can conclude that by calling semifredo ice cream or cake, we make a gastronomic mistake.
Basic recipe
In order to conduct culinary experiments in the preparation of semifredo, it is imperative to know the basic components. Based on them, you can add your favorite spices, fruits, nuts and other goodies.
So, the components of semifredo are:
- Meringue;
- Pasta bomb (Pasta a bomba);
- A framework including the first two terms.
Meringue
Meringue creates a more delicate, velvety structure of semifredo and lowers the freezing temperature. The above recipe can not only be added to a frozen dessert, but also baked at a temperature of 240 degrees for several minutes or decorate a cake with it. To prepare it, you will need:
- 3 egg whites
- 200 g of sugar;
- 80 ml of water.
Mix sugar with water in a saucepan and heat to 120 degrees until completely dissolved and obtain a syrupy consistency. When the sugar mixture has cooled to 110 degrees, pour it into the prepared proteins, while whisking with a mixer at high speeds. After receiving a lush, white “foam” with steady peaks, turn off the mixer and proceed with the preparation of the next component.
Pasta bomb
The pasta bomb is an important component of the semifredo framework. Its name came from France from "Pate à Bombe" - the base for the French parfait.
Essential Ingredients:
- 130 g of sugar;
- 100 ml of water;
- 6 egg yolks.
In a saucepan, bring the sugar and water to a boil, then let them cool. Pour syrup and yolks into a bowl and heat in a water bath until the mass thickens a little. Then transfer the mixture to a suitable container and beat with a mixer at maximum speed until it cools completely.
The foundation
You can change the basis for semifredo to your liking by adding grated cocoa, your favorite liquor or a spoonful of instant coffee. The basic ingredients of the base are:
- 350 g paste bomb (one preparation);
- 500 ml of fatty (20-30%) cream;
- 100 g meringue.
Whip the cream to steady peaks. If necessary, add your favorite filling when whipping. Mix the cream with the paste bomb. Then add the meringues and mix as gently as possible so as not to lose volume. Transfer the semifredo into a suitable shape and send it to the freezer for at least 4 hours. To remove the dessert, hold the mold in hot water for about 30 seconds and turn it on a plate. The basic version of semifredo is at your service.
Famous recipes
Today, there are thousands of recipes for semifredo with a wide variety of fillers. Named variants of semi-frozen dessert are especially popular among domestic housewives. We will tell you how to supplement the basic version to get one or another taste of semifredo. In order not to repeat, we note that the basic components are taken in the above quantities.
Italian (Semifreddo all'italiana)
One of the classic variations of semifredo is Semifreddo all'italiana. There is no component of the boimba paste in this version, but it is supplemented with the following components:
- 50 g of powdered sugar;
- 80 g peeled hazelnuts;
- 50 g of pistachios without peel;
- 70 g candied fruit;
- 40 g of raisins.
In this case, the base cream is whipped with icing sugar, mixed with nuts, raisins and candied fruit, meringue is added and sent to the freezer.
From Julia Vysotskaya
The famous actress and part-time television culinary Julia Vysotskaya also did not ignore the Italian delicacy. In her vision, the dessert is complemented by chopped caramelized hazelnuts. Nuts (1 cup) are fried in a pan with 150 g of sugar and 3 tbsp. tablespoons of water until a caramel coating forms on them. After cooling, they are ground into powder and added to the base before interfering with meringue. In such a simple way you get a semifredo from Vysotskaya.
From Jamie Oliver
The English chef Jamie Oliver also has his own semifredo recipe. It includes, in addition to the main components, lemon zest, Amaretto liquor and cookies of the same name. About 90 g of crushed cookies are soaked in 10 tbsp. tablespoons of alcohol. Pasta bomb is made with zest of 2 lemons. In the final, all components of the base are gently mixed and transferred to portioned glasses, which are sent to the freezer for 1 hour.
Serve semifredo Jamie Oliver, decorated with berries.
From Gordon Ramsay
Another well-known British chef, Gordon Ramsay, has developed his own version of half-frozen goodies. Its recipe is more original than that of previous authors. Here the proteins and yolks from 4 eggs are not beaten separately, but with the addition of 90 g of powdered sugar.
Then, 250 g of dark chocolate melted in a water bath, 50 g of peeled whole pistachios are poured to the resulting mass and mixed thoroughly. Beat the cream with a few drops of vanilla extract and gently combine with the chocolate and egg mass. After relaxing in the freezer, Semifredo Ramsay is served with grated chocolate and chopped pistachios.
Calorie content and benefits
By caloric content, classic semifredo occupies an intermediate position between cake and ice cream. Its nutritional value per 100 g is approximately 325 kcalwhich consist of:
- Protein 6.56 g;
- Fat 21.64 g;
- Carbohydrates 28 g.
As a product consisting of cream and milk, semifredo is a good source of protein, calcium and vitamin A. Proteins are an indispensable building component for the body throughout our lives. Calcium is responsible for the health of bones, teeth, muscles and excellent conduction of nerve impulses. Vitamin A preserves visual acuity and youthful skin.
Remember that each added component increases the calorie content of the dessert. In this case, the useful properties of the product may slightly change.
It is worth noting that semifredo is a rather fat treat. The cholesterol content in a portion of 100 g covers 107% of the daily need for this substance. Therefore, people with diabetes, obesity and heart problems should better refrain from using it.
A healthy, active person can enjoy dessert as a snack. Serving should not exceed 50 g.
If you still could not resist the semifredo, then do not forget about evening gymnastics, so as not to damage your figure and health.
This is how we smoothly reached the end of our review. There is nothing better than enjoying Italian semifredo in an Italian cafe surrounded by friendly Italians. Live loving, love traveling, and travel wisely and remember: "Do not hosh kulesh - you eat semifredo. Tasty and nutritious!"
