Semifredo Italian dessert is similar to ice cream, but it is more airy and soft. Unlike ice cream or the same Italian gelato the main components of semifredo – eggs and fat cream. For its preparation does not require special ice cream maker. All ingredients are thoroughly beaten with a mixer until volumetric air mass, which is then frozen in freezer. Served as a melting cake semifredo and garnished with raspberry sauce and fresh blueberries. Part in addition to fresh raspberries, raspberry jam and raspberry liqueur, so that its taste and aroma becomes very насыщенным. 
Time: 4 час. 40 min Difficulty: medium Servings: 4 Measured containers are used in recipes 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:
Semifredo
- 4 large eggs at room temperature, separate the proteins from yolks
- 0.5 tbsp. sugar divide
- Seed Half Vanilla Pod
- 0.5 tsp tartar
- 1 tbsp. chilled butter cream
- 1 tbsp. l vanilla liquor (optional)
- 1 tsp vanilla extract
- Fresh raspberry sauce (recipe see below)
- Fresh blueberries for serving
- Vegetable oil to lubricate the mold
Raspberry sauce
- 1 tbsp. fresh raspberries (170 gr.)
- 0.5 tbsp. Sahara
- 0.5 tbsp. good raspberry jam (170 gr.)
- 1 tbsp. l raspberry liqueur
Recipes with similar ingredients: eggs, cream, vanilla ice cream, raspberry jam, raspberry liquor, raspberries, tartar, vanilla pod
Recipe preparation:
- Lubricate the bread pan with a thin layer of vegetable oil. 21x11x5 cm in size and cover it as neatly as possible with food leaving overhangs on the sides to later cover the dessert on top (I put two pieces of plastic film cross-on-cross in the middle). Put the mold in the freezer.
- Put the egg yolks (set aside 1/3 tbsp. Egg whites, remove the rest for other use), 1/4 Art. sugar and vanilla seeds in a medium-sized heat-resistant bowl and beat by hand with a mixer with a whisk for 2 minutes to get thick light mass. Place the bowl in a pot of boiling water and whisk the mixture continuously for 3 minutes until it doubles in volume and will not become warm to the touch. Turn off the stove, whisk mixture for 1 minute.
- In a bowl of a stationary mixer with a whisk, add deferred egg whites, the remaining 1/4 tbsp. sugar and tartar and beat at high speed until the proteins form strong, but not dry peaks. With a silicone spatula, mix the whipped proteins into yolk mixture.
- Pour in the empty bowl of the mixer fat cream, vanilla liquor (if using it) and vanilla extract and beat on high speed until soft peaks form. Neat but thorough mix the whipped cream into the egg mixture. Put the whole mass in prepared form, cover with plastic wrap and freeze at least 4 hours.
- In a small saucepan, mix raspberries, sugar and 1/4 tbsp. water. Bring to a boil, reduce heat and cook for 4 minutes.
- Pour the raspberry mixture and jam into the bowl of the food processor with a steel blade and beat until smooth. Stir in raspberry liquor and refrigerate.
- To put the semifredo out of the form, lower the form into a bowl with hot water from the tap for 8-10 seconds and turn the dessert on rectangular plate. Remove the plastic film. You can cover and freeze the semifredo again for several hours right on serving plate.
- Pour a few tablespoons of raspberry sauce on each dessert plate, cut the dessert into slices 2.5 cm thick. and put them on the sauce. Sprinkle each serving with blueberries and serve immediately.
