Semifredo with chocolate and Irish liqueur crime “

Semifreddo is an Italian dessert, the main ingredients which are eggs, sugar and cream. The word “semifreddo” translates from Italian as “semi-frozen”, and the dessert itself is an old relative of the Italian gelato however call his ice cream will not be true. Semifreddo would be a great choice, if you want to surprise your guests with an unusual dessert, it also Great as a treat for a children’s party. с друзьями: Photo of Semifredo with chocolate and liquor Time: 1 hour.plus freezing time Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 225 gr. milk chocolate, minced
  • 2 large eggs separated
  • 4 tbsp. l crushed sugar
  • 1/4 Art. Irish Crim liquor
  • 1.5 tbsp. whipping cream
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • A pinch of salt
  • Cocoa powder for sprinkling

Recipes with similar ingredients: milk chocolate, peppermint extract, Beilis liquor, cream, eggs

Recipe preparation:

  1. Melt the milk chocolate in a metal bowl placed over a pot of slightly boiling water, stirring slowly, until it will not completely melt. Remove from heat.
  2. In another metal bowl, beat the egg yolks, 2 tbsp. l sugar, Irish Cream liqueur and place it over the same pan with boiling water. Whisk the mixture continuously until it doubles in volume and will stretch after the whisk when pulled out. Then drive the resulting mass into melted milk chocolate and remove aside to cool to room temperature.
  3. Whip the cream until soft peaks, add vanilla extracts and peppermint. In a clean bowl, beat the egg whites and salt in a froth, then gradually add the remaining 2 tbsp. l whipping sugar proteins to soft peaks.
  4. Carefully combine whipped cream with a cooled chocolate base in two doses, then mix the whipped whites. Put the spoon the resulting mass in a rectangular shape measuring 22 * 12 cm., lined with cling film or paper cones placed in glasses so that they stand straight and upright. Cover food film and cool to harden, about 6 hours in rectangular in shape and about 3 hours in cones.
  5. To serve, turn the semifreddo from the form onto the plate and sprinkle with cocoa powder before chopping. In the case of cones carefully remove paper from them and feed the cones upside down plate, sprinkling them with cocoa powder. Semifreddo can also be served on a tart or brownie. Output: 700 ml. You may be interested in ice cream dessert – Sundae with brownie chocolate wafers.

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