Semifredo is a traditional Italian dessert. This is soft homemade ice cream with various additives - nuts, cookies, chocolate, candied fruits, fresh fruits. The must-have ingredients of this dessert include heavy cream and fresh eggs.
It is necessary
- - 500 g kiwi;
- - 350 ml cream, 33% fat;
- - 250 g mascarpone;
- - 150 g cane sugar;
- - 4 eggs;
- - 20 g vanilla sugar;
- - 10 g of gelatin;
- - 3 tbsp. tablespoons of powdered sugar.
Instructions
Step 1
Dissolve the gelatin in 1/3 cup of water (cold), leave for half an hour, then melt in the microwave - 1 minute is enough.
Step 2
Peel the kiwi, grind in a blender with powdered sugar until puree. Add gelatin, stir until smooth. Pour half of the kiwi puree into a mold, refrigerate for 20 minutes.
Step 3
Separate the yolks from the proteins. Mash the yolks with sugar, put in a water bath. Beat with a mixer for 5 minutes until sugar dissolves, cool. Add mascarpone to the egg cream. Whisk the cream separately and add to the cream, beat until smooth.
Step 4
Whisk egg whites with vanilla sugar until peaks. Inject the proteins into the cream with a spatula.
Step 5
Put some of the cream in a dish on the kiwi puree. Place in the freezer for 30 minutes. Then spread the rest of the puree on top, put the butter cream on it.
Step 6
Cover the form with foil, put in the freezer overnight. Hold the finished dessert in the refrigerator for 40 minutes before serving.
