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Vanilla semifreddo Recipe

Vanilla semifreddo

Vanilla semifreddo Recipe

(semifreddo alla vaniglia)

Preparation time : 1 hour + 3 hours freezing time

Ingredients for 4 servings

  • egg semifreddo base (see below) 81/2 oz (250 g)
  • cream, partially whipped 2 generous cups (500 ml)
  • Italian-style meringue (see below) 5 oz (140 g)

for the egg semifreddo base:

  • egg yolks 7 tbsp (100 g)
  • sugar 2/3 cup (130 g)
  • water 21/2 tbsp (35 ml)
  • gelatin 11/2 packets
  • split vanilla bean 1

for the italian-style meringue:

  • egg whites about 4 tbsp (50 g)
  • sugar 1/2 cup (100 g)
  • water 4 tsp (20 ml)

Method :

  1. To prepare the Italian-style meringue, put 5 tablespoon sugar and the water in a pan and place over medium heat. Meanwhile, beat the whites with the rest of the sugar until they form stiff peaks.
  2. When the sugar mixture has reached 250° F (120° C), gradually beat into the stiffly beaten egg-whites and continue beating until the mixture is well combined. Put aside.
  3. Prepare the gelatin according to package instructions.
  4. For the semifreddo base, cook the sugar with the water, as for the meringue, then quickly beat in the egg yolks. Add the prepared gelatin, scrape the vanilla bean into it and continue beating until the mixture has cooled completely. Fold together the meringue and semifreddo base, incorporate the partially whipped unsweetened cream. Pour into molds and place in the freezer for 3 hours.
  5. Remove from the molds and serve.