Easy Italian SemiFreddo Recipe
Suggested Equipment
Ingredients
- 2 whole Egg Whites
- 1 cup Heavy Cream
- ½ cup Sugar
- 2 Tablespoons Water
- 1 Tablespoons Brown Sugar
- 2 Tablespoons Strawberry Puree Or Your favorite flavor
- 3 wafers Graham Crackers Sprinkle across the top or add to the base of ramekins
Instructions
- Making the Italian Meringue: First, whip egg whites in an electric mixer until medium-stiff peaks, about 3 minutes.Next, melt sugar and water together while using a candy thermometer until 240 degrees (softball stage).Slowly pour melted sugar into the mixing bowl with the whipped egg whites on medium speed. Take your time adding the melted sugar so you don't get lumps of hard sugar. Tip: Do not pour the sugar on top of the whipping attachment. Pour closer around the edge of the bowl.Remove the Italian meringue and clean the bowl
- Whipping The Heavy Cream:Add the heavy cream to the mixing bowl and turn it on to medium-high speed. Mix till you get medium peaks. Starting with cold heavy cream is best.
- Finishing:Mix/combine the Italian meringue with the whipped cream plus the 2 tablespoons of strawberry puree and fold them together. Use ⅓ of the mix each time you add them together. Combine moving from the bottom over the top gently.Fill your ramekins or spring-form pan. You will need to double the recipe for a spring-form pan.
- Freezing the Semifreddo: Place in the freezer for a minimum of 2 hours. Serve with gram cracker topping for a nice texture.
Notes
Italian Meringue: Italian meringue is whipped egg whites brought to a consistency of medium peaks.
The reason we bring the egg whites to a medium peak is next we are going to add hot melted sugar to further stabilize the egg whites, all the while cooking the egg whites.