Recipe courtesy of Jill Davie
Semifreddo
Getting reviews...
- Level: Easy
- Total: 12 hr 25 min
- Prep: 25 min
- Inactive: 12 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 602
- Total Fat
- 45 g
- Saturated Fat
- 25 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 7 g
- Cholesterol
- 284 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 12 hr 25 min
- Prep: 25 min
- Inactive: 12 hr
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 602
- Total Fat
- 45 g
- Saturated Fat
- 25 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 42 g
- Protein
- 7 g
- Cholesterol
- 284 mg
- Sodium
- 54 mg
Ingredients
Directions
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
