Italian Semifreddo – Laura Vitale Summer Desserts Unplugged (VIDEO)
Better than ice cream!? Is that possible?? Laura shows us the Italian way to make a delicious cold treat!
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Vanilla Semifreddo
Serves 8
7 Egg Yolks
2/3 cup of Granulated Sugar
1 Vanilla Bean, split and seeds removed
1 1/2 cups of Heavy Whipping Cream
Process,
Place a large glass or metal bowl and a whisk in the fridge for about 1 hour.
Line a 4×8″ loaf pan with a couple pieces of plastic wrap, making sure the pieces are large enough to overhang the sides of the pan, set aside.
Fill a saucepan with one inch of water and bring to a simmer over low heat.
In a metal or heat-proof glass bowl (one that fits over the saucepan) whisk together the egg yolks and sugar with a handheld whisk for about 3 minutes or until thick and pale in color, add the vanilla beans and whisk them in.
Place the bowl over the pan with the simmering water (very important that the bottom of the bowl does not touch the water) and cook the custard while constantly whisking for about 10 minutes.
Strain the custard and set aside.
In the large bowl that has been chilling in the fridge, add in the heavy whipping cream and using the cold whisk, whip it for about 3 minutes or until it develops slight stiff peeks.
Fold the heavy cream in the custard mixture, pour the batter in your prepared pan making sure to cover the top with the overhanging plastic wrap, and place it in the freezer for 8 o 10 hours or until set.
Remove from the freezer and invert the semifreddo on a platter and serve immediately!
Tools required: 2 Bowls, 2 hand held whisks, a spatula, a loaf pan, a saucepan.
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I bet this would make a good baked Alaska
And that makes a better use for the egg whites
Laura you are una delizia, dolcissima!!!!!!!
can i use artificial sweeteners for this recipe instead of sugar?
Trying to hide that Jewsey accent🤣
Anyone from shugoki no soma ?
Is it just me, or is she getting more beautiful all the time?
Im definitely making this for christmas, theres so many good comments on it on how amazing it is so im definitely making this
"traditionally you use an ice cream maker for this…" lol
Looks like a good recipe but you need work on your presentation, you were very unclear about quite a few of the steps. That said I cannot wait to try this recipe for myself and thank you for sharing
I dislike you.
that s not a semifredo bitch, plus ur sabayon is failed
I made this and it was sooo yummy. Thanks Laura.
Hi Laura Vital you can show video Semifreddo with ricotta cheese ok thank you .
i have for 5 times this recipe prepaired. that was delicious !!!…. i prepared it with Lucuma pureé, Thank you very much.
can I add honey instead of sugar and make a honey semifreddo? pls I need help
One of the best recipes for semifreddo! It's actually better than regular ice cream, in my opinion. Instead of a vanilla bean, I used vanilla bean paste, it tasted amazing!! I also put cut strawberries around the sides of my round cake pan and it gave a real elegant look as well.
SI bambina we use to do it with almond toooooo yummey
I made this after watching a few recipes.. One batch was like yours but I added cardamom powder, the other was instant coffee.. My question is if semifreddo is supposed to (probably is) so super rich? I know it's yolks,sugar and whipping cream.. But it has a fatty luxurious mouth feel which I like. The texture is like a frozen container of cool whip with a little ice cream texture.. Is that how's it's supposed to be? Both versions taste heavenly but taste quite rich.
My whipping cream was f"ck …
Why ? Because , it didnt whip i did everything , i put a bowl below with ice and cold water and i put the bowl of whipping cream and i even use a electric hand whisk .. And it did not whip it was fail and i blame the supermarket for that ..
I know this is probably a dumb question, but how do you work a double boiler? Do you have the flame on or do you just want to get your water to a simmer and then turn the heat off? And if you do have your flame on, what temperature do you put it on?