Semifreddo is a delicious Italian dessert made from eggs and heavy cream with tasty toppings. This dish is reminiscent of ice cream cake, frozen pudding and gelato dessert, which, however, is less fatty. Semifreddo has a softer consistency than classic ice cream, and is served with sweet sauces, impressively decorated before serving.
How to cook semifreddo
Semifreddo is easier to prepare than ice cream - it does not require constant stirring to enrich it with air and prevent the formation of ice crystals. You don't need an ice cream maker either. The dessert turns out light, airy and homogeneous not thanks to the air bubbles formed when stirring the ice cream during the freezing process, but because of the fatty ingredients - eggs, cream, soft ricotta cheese or mascarpone, which can replace the cream. The yolks and whites are whipped separately; depending on the recipe, whipped cream is added. The creamy mass is supplemented with fruits, berries, nuts, chocolate, alcohol, cookies, candied fruits, mint and other additives, and then frozen for several hours.
Italian semifreddo: recipe with photo
Semifreddo is a great way to surprise guests with your pastry art without putting in much effort. The most important condition for a successful dessert is the freshest ingredients. This is especially true for eggs, since they are not cooked. It's good if you use high-quality country eggs.
Ingredients: for semifreddo: 33% heavy cream - 0.5 liters, chicken eggs - 5 pcs., powdered sugar - 180 g, dark chocolate - 70 g, salt - 1 pinch, mint leaves to taste. Sauce: fresh cherries - 700 g, sugar - 100 g, cognac - 50 ml.
Cooking method:
1. Separate the whites from the yolks.
2. Beat the yolks with powdered sugar.
3. Beat the chilled whites with salt until fluffy.
4. Whip the cream separately.
5. Grate the chocolate.
6. Combine the yolks, whites and cream, thoroughly stirring the semifreddo base.
7. Add chocolate to the mixture and mix well again.
8. Place the cream mixture in a large Plastic container and place in the freezer for 2 hours.
9. Separate the cherries from the pits and blend in a blender.
10. Mix cherry puree with sugar in a saucepan.
11. Place the pan on the fire and bring to a boil.
12. Remove the dishes from the heat, add cognac and cool.
13. Spoon the dessert into ice cream bowls, pour over cherry sauce and garnish with a mint leaf.
This delicate delicacy, so light and elegant, will decorate festive table and your guests will love it!
Ice cream "Semifreddo" from Yulia Vysotskaya
Julia Vysotskaya calls semifreddo a frozen cake and offers us a recipe that she learned in a Florentine trattoria.
Cook caramel in a frying pan from 100 g of sugar and 3 tbsp. l. water, while keeping the syrup on the fire until it acquires a pleasant light brown tint. Add a glass of roasted whole hazelnuts to the pan, mix well and leave on the fire for a few more minutes until the nuts are completely covered with caramel. Place the hazelnuts on a baking sheet, after hardening, break the resulting nut caramel into pieces and grind in a blender.
Take 3 eggs, separate the yolks from the whites, beat the yolks with 50 g of sugar, add 360 ml of heavy cream and continue beating until the mixture thickens. Beat the chilled whites with a mixer with a pinch of salt. Now combine some of the nut caramel with the yolks, leaving a little to decorate the dessert, then carefully fold in the whipped whites. You will get an airy and unusually tasty mass, which you need to transfer to a container and put in the refrigerator for 40 minutes.
Serve semifreddo with nut caramel and enjoy the true Italian taste!
Banana semifreddo with wine
Bananas make the dessert especially tasty, thick and aromatic, and red wine gives it a touch of sophistication and nobility. Mix 6 yolks with 100 g of brown sugar and 4 tbsp in a cup. l. sweet red wine, place the cup on top of the pan with hot water and beat the mixture by hand for 5-7 minutes. A thick and fluffy foam should form.
While the yolk mass is cooling, whip 300 ml of 35% cream, and then grind 3 bananas with the juice of 1 lemon in a blender. Combine the yolks, cream and banana puree, mix all ingredients well.
Transfer the mixture into the mold and place it in freezer for 8-10 hours, stirring occasionally. Place the semifreddo into bowls, pour over the melted chocolate and sprinkle with nuts. You can decorate the dessert fresh berries and fruit, jam or jam.
Semifreddo with mascarpone and peaches
Thanks to the mascarpone, this option holds its shape better when defrosted than semifreddo with cream.
Cut 4 peaches or nectarines into pieces, add a quarter cup of sugar to the fruit and cook until the fruit becomes soft. While the peach jam is cooling, prepare the cream base.
Mash 250 g of mascarpone with a spoon, add 250 ml of heavy cream and a few drops of vanilla essence. Mix the ingredients well, pour in half a glass of condensed milk and beat the mixture with a blender for several minutes. Combine the peaches with the creamy cheese mixture, transfer to a container and place in the freezer for 6-8 hours.
Place semifreddo balls in saucers and garnish with fresh fruit or nuts. Experiments are welcome!
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Semifreddo, when thawed, retains its shape for a long time - unlike ice cream, so you can take your time and prolong the pleasure. Italians consider this dessert to be the evolution of ice cream, and you can either agree with this or not. In any case, you will enjoy such an unusual, tasty and spectacular delicacy!
Semifreddo is a recipe for a delicious dessert that came to us from sunny Italy. It is a homemade ice cream that is often prepared by housewives to save themselves and their families from the heat. But how is semifreddo different from our standard ice cream? Why is the recipe so special and why is it so famous? Here the cooking technique plays a big role. Maybe someone knows, but to make ice cream at home, you need to whip it periodically while freezing. This way you can avoid crystallization. In a semifreddo recipe, you don't need to worry about this. Ice crystals form, yes. But dessert should be served slightly melted.
But this is not the only plus of this recipe. There is one more, perhaps the most attractive part. There is scope for any of your culinary imaginations. Indeed, the choice of filling is unlimited. It can be any nuts, fruits, or berries. You can combine them together, or you can choose just one. And there are no limits or restrictions regarding the location of the filling. You can make a whole bunch of layers or just one, in general, you can experiment with semifreddo the way you want. We will have a wonderful recipe with orange and mango. Firstly, it will look beautiful (a combination of bright orange and white flowers). Secondly, oranges and mangoes are incredibly delicious. Well, let's not languish and find out how to prepare this dessert.
Ingredients for making semifreddo:
- orange - 2 fruits;
- mango - 1 fruit;
- kiwi - 3 fruits;
- Orange juice- 100 milliliters;
- lemon juice - 2 tablespoons;
- gelatin - 1 ¼ tablespoons;
- chicken egg - 4 pieces;
- cream 35% - 150 milliliters;
- mascarpone - 350 grams;
- sugar - 100 grams;
- condensed milk - 2 tablespoons;
- vanilla sugar - 1 sachet.
First, a few words about the need for mangoes. The fact is that oranges are very watery in structure, while mangoes are a rather dense fruit. Therefore, it will thicken the orange puree. Then we will have just a layer of cold, juicy jelly, and not fruit ice. You may also have noticed that we have a lot of sweet ingredients. They will go into the ice cream and will serve to create contrast, because the orange is still more sour than we would like. Plus we will add the same sour kiwi. Overall, it's going to be crazy. delicious dessert. Let's cook!
The first stage of preparation - preparing the fruit filling
Yes, it takes a lot of time to make a really tasty semifreddo. Therefore, even the very first stage requires this. At the very beginning, we need to mix gelatin with orange juice in a bowl. And now we leave it all for half an hour, let the gelatin swell. After which all this must be heated, but not boiled, until completely dissolved. Then let everything cool.
Now let's get to the fruit. We need to peel the mango and remove all the seeds. For convenience, we will chop the remaining pulp arbitrarily. Let's take a tall bowl. And use an immersion blender to make mango puree. Now let's take oranges. First, they must be peeled. Then cut into slices. Each slice must be removed white film. Add the fully peeled slices to the puree and beat just a little. So that the orange does not turn into final mush, but small pieces are preserved. It will be even tastier this way.
Now we need to mix fruit puree, orange juice with gelatin, and lemon juice. Stir it all so that everything is distributed as evenly as possible. And again, we leave it to stand for a short time so that the mass hardens slightly. Then take some silicone molds in which you will make ice cream. Pour half of the resulting puree into them. Put it all in the refrigerator.
The second stage of preparation - preparing ice cream
In fact, it would be possible to distribute this stage into several more stages. But it’s better to describe everything at once, because they are all focused on one action - getting a delicious dessert. Namely, getting one part of it - ice cream. Therefore, each individual stage will be in a separate paragraph. Preparatory part - separate the whites from the yolks.
Let's take a bowl. Place the yolks and sugar into it. They need to be mixed well until the color of the mass turns white. Now prepare water bath. On it, stirring constantly, heat the mixture until the sugar is completely dissolved. It’s better to mix even with a mixer. This will be much more effective. The resulting liquid must be cooled. Then mix everything thoroughly with the mascarpone.
Now take a deep bowl and a good mixer. Pour cream and condensed milk into it. Beat everything well until the mass reforms into a fairly thick paste, so to speak, until sharp peaks form.
Next, mix the cream and the resulting cream with mascarpone. This must be done gently so as not to disturb the air structure. Therefore, use some kind of silicone spatula. After this, at low mixer speed, beat the mixture for about ten seconds. This will make it a little easier. Now place it all in the refrigerator.
Now it's protein time. Add salt to them and beat with a mixer. Add half a teaspoon lemon juice. Now beat it all without stopping. At this time, gradually add vanilla sugar. At the end you should get a thick protein mass. The consistency is approximately the same as the creamy mass.
Remember the mixture of cream and mascarpone? Take it out of the refrigerator. We need to combine it and the thick protein mass. This must be done as carefully as possible, otherwise the whites will fall off. Use the silicone spatula again.
The third stage of preparation - preparing the dessert
Now the whole ice cream recipe is about layering. Our semifedo will be four-layer. Two layers of filling and two layers of ice cream. One layer is already in the refrigerator and frozen. We take out the molds. Divide half of the ice cream mass equally into all forms. And now we put it in the freezer for half an hour.
We do this so that the layers do not mix. But if you want, you can mix them up a little. Or you can increase the number of layers. After half an hour, take out the dessert and add a layer of orange puree. Now we spend the remaining half to the end. Put it all in the freezer for another 10 minutes. Then spread all the remaining ice cream on top. Place kiwi slices on top. After cleaning it first, of course.
Cover the molds with cling film and put them in the freezer for good. At least four hours must pass before it can be taken out. You can leave the dessert overnight. Before serving, take out the ice cream in advance and let it melt for about half an hour.
This wraps up our semifreddo recipe. Agree, the recipe is not that complicated, although it takes quite a long time. Basically it's just waiting for individual parts of the product to harden. The semifreddo itself turns out to be so tasty that it not only cools you down on a hot day, but also brings real taste pleasure. Try to cook it. Bon appetit!
Semifreddo is a traditional Italian delicacy that has long sunk into the souls of our sweet lovers. If your kids love ice cream, then the semifreddo recipe in this situation is what you need. After all, preparing it is quite simple, and most importantly, the products required for this dessert can always be bought at any store. In our article we will talk about how to prepare this wonderful delicacy.
Classic semifreddo recipe
This wonderful dessert is suitable for both ordinary family gatherings and all kinds of children's parties. So, to prepare semifreddo, we will need the following ingredients:
- Heavy cream - half a liter.
- Powdered sugar (you can use regular sugar) - 150 g.
- Fresh large eggs - 5 pcs.
- Dark chocolate - 70 g.
- Salt - a pinch.
- Berries - for sprinkling.
Step-by-step preparation of dessert
In order to get it you need to tinker a little with the eggs. They must be exceptionally fresh. No more than 10 days should pass from the moment they are born. Only in this case will semifreddo be as similar as possible to real Italian ice cream. So, first you should put them in the refrigerator for a while so that they cool down properly. We need this action so that they beat better.
When the whites have cooled, add a pinch of salt to them. We begin to beat with a mixer until we get a stable white mass.
We will do the same with the yolks, only we will add the required amount of sugar to them. After this, it’s time for the cream. We beat them too. Further actions require maximum accuracy. All whipped ingredients should be mixed together so that they do not lose their thickness. At the same time, slowly add the chocolate, previously grated on a fine grater.
Place the resulting mass in molds and place them in the freezer for 2 hours. After the specified time has passed, we take out the dessert and decorate it with berries. That's it, semifreddo ice cream is ready. Enjoy your meal!
Banana semifreddo
This dessert has an incredibly delicate taste and simply amazing aroma. Having tried this delicacy at least once, no one will be able to forget this amazing taste. So, to prepare semifreddo, we will need the following products:
- Heavy cream - 300 ml.
- Powdered sugar - 120 g.
- Juice squeezed from one lemon.
- Egg yolks - 6 pcs.
- Ripe bananas - 3 pcs.
- Red wine - 80 ml.
Step-by-step preparation of semifreddo
Semifreddo dessert is quite easy to prepare. First, take a fireproof bowl. Separate the whites from the yolks. Let's put the latter into a bowl. Add red wine and powdered sugar there.
Place a pan of water on the stove and boil it. Place our bowl of yolks on top. The fire should not be reduced. Beat the yolks with sugar and wine for 5-8 minutes until a thick foam forms. When this happens, remove the bowl from the pan and leave it until the mixture in it cools.
While this is happening, you can start preparing other foods. Whip the cream, peel the bananas and cut into rings. We place our fruits in a blender bowl, add the pre-squeezed juice of one lemon to them and grind them to a pulp. Add the banana mixture to the cooled yolk mixture. Mix everything carefully.
Transfer the resulting mass into ice cream containers and leave in the refrigerator for 8 hours. If possible, ice cream should be stirred. When our delicious dessert reaches the desired consistency, you can decorate it with grated chocolate or berries. Enjoy the wonderful taste!
Dessert from Hector
This semifreddo recipe is from the famous Canadian chef Hector Jimenez. The dishes of this creator of kitchen masterpieces always amazed with their taste. Next we will describe how semifreddo from Hector Jimenez is prepared. For this we need the following products:
- Sugar - 1.5 cups.
- Heavy cream - half a glass.
- Whole milk - half a glass.
- Coffee - 100 g.
- Large fresh eggs- 4 things.
- Savoyardi cookies (any other can be used) - 300 g.
- Vanilla - 15 g.
- Gelatin - 12 g.
- Dark chocolate - half a bar.
- Honey - ¼ cup.
- Berries - for sprinkling.
Step-by-step preparation
First we need to brew some strong coffee. If you don’t have custard on hand, you can use regular instant one. To do this, pour boiling water over the specified amount of coffee and stir. In a separate container, mix sugar (1 glass), a quarter glass of water and 50 ml of strong coffee. Cook over low heat until the sugar is completely dissolved. After this, pour the remaining coffee into the saucepan and cook it until a quarter of a glass remains.
Soak gelatin in water. By using microwave oven heat the milk mixed with vanilla. When it warms up well, add gelatin to it and mix well. Place in the microwave again for a few seconds. Pour the resulting mixture into a saucepan, add chocolate and coffee to it. Stir and place on the stove until the chocolate is completely dissolved.
In a separate bowl, mix 2 tbsp. l. water, remaining sugar and honey. Place on the stove and heat until a homogeneous mixture is obtained. After this, boil for another 2-3 minutes.
Take a mixer and beat the eggs at maximum speed. After this, reduce the speed of the device and gradually introduce the honey mixture. Beat well. We do the same with cream. Add them to the egg-honey mixture. Then carefully add the milk-coffee mixture and mix.
Soak the cookies in and place them in an ice cream mold. Pour cream on top. Cookies again, then cream. And so on in several layers. Place in the refrigerator for several hours and sprinkle with berries just before serving. That's it, our dish is ready! The recipe for semifreddo is, as you can see, quite simple. Bon appetit!
Semifreddo of berries and chocolate sauce
This amazing delicacy will give you a wonderful mood and allow you to feel the real taste of childhood. Semifreddo recipe in in this case very simple.
For it we will need the following ingredients:
- Heavy cream - 600 ml.
- Various berries (can be frozen) - 500 g.
- Sugar - 3/4 cup.
- Roasted hazelnuts - 50-60 g.
- Powdered sugar - ¼ cup.
- Egg whites - 7 pcs.
- Instant coffee - 1 tsp.
To prepare chocolate sauce you need:
- Heavy cream - ¾ cup.
- Dark chocolate - bar.
- Water - 60 ml.
- Honey - 1 tbsp. l.
- Butter - 30 g (1.5 tbsp.).
Step-by-step preparation
First you need to prepare the meringue. To do this, beat three egg whites along with coffee. While beating, gradually add sugar. When the mixture reaches a thick consistency, add hazelnuts. Beat until fluffy foam forms.
Take out the baking sheet and turn on the oven at 150 degrees. We cover the baking sheet and spread out our mixture using a spoon. Each product must be at least 2 cm thick. Bake for exactly 1 hour. Remove and set aside to cool completely.
Beat the cream with a mixer until it becomes stiff. Break half of the meringue and mix with cream.
Chop the berries. Separately, beat the remaining whites into a stable foam and carefully mix them with the berries.
Take a mold with high sides and cover it in two layers. Place it in the freezer for a few minutes. Listen and distribute 1/3 of the cream and meringue mixture into the mold. Pour half of the berry mass on top. Repeat the layers again. Sprinkle the remaining meringue on top. Cover with cling film, foil on top and place in the freezer for 3-3.5 hours.
For the chocolate sauce, combine honey, water, cream in a saucepan and place them on a hot stove until the mixture boils. Reduce heat, add butter and chocolate. Keep on the stove until the ingredients have melted.
Serve chocolate semifreddo with berries, pouring warm sauce over it. Enjoy this delicious dessert!
Have fun making semifreddo!
Semifreddo is a very exquisite dessert, which is served in expensive, fashionable restaurants. In middle-class cafes, you may not find this delicacy on the menu list. Previously, a single cooking recipe was used to prepare Semifreddo. Now Semifreddo, the recipe of which, although preserved in its classical form, is prepared in completely different variations. Evidence of this are numerous photos of this dish.
Despite all the sophistication, this dessert can be easily prepared in an ordinary kitchen, using ordinary products. And preparing Semifreddo, despite its fancy name and such, at first glance, breathtaking photos, is very simple. Before telling you the recipe for this deliciousness, we’ll talk about what products are best to purchase.
In addition to the main ingredients, Semifreddo contains additives that determine its main flavor: chocolate, nuts, mint and much more. Without additives, Semifreddo has a classic, milky taste. But, if you can experiment with additives, starting from taste preferences, then the recipe requires a certain rigor in the selection of the main ingredients. These must definitely be chicken eggs and cream. And now - a little more about the choice of products for this dessert.
The eggs in this dessert need to be fresh, and the fresher they are, the tastier the Semifreddo will turn out. So, if the eggs are more than 10 days old from the moment the chicken “produced” them, then such a product will no longer be suitable. It's even better if the eggs you take are homemade.
Our second ingredient is cream. The recipe requires that you approach the choice of this product with all seriousness. Of course, if you want to get a really delicious dessert. So, they, of course, must be fresh, and certainly fatty. Under no circumstances use 10% liquid cream, which is more reminiscent of milk. Go for at least 33% fat.
Well, now let’s move on directly to the preparation of Semifreddo, its subtleties and nuances. So, we present you his recipe.
The most delicious nut Semifreddo
To prepare it we will need:
- Hazelnuts – 1 cup;
- Cream – 400 ml;
- Eggs – 3 pieces;
- Sugar – 1 glass;
- Water – 3 tbsp.
First, we will prepare caramel for our Semifreddo. To do this, pour plain water into a frying pan and add 150 grams of sugar to it. Let's wait until the sugar dissolves. At the same time, do not forget to stir so that nothing sticks to the bottom of the pan. “Simmer” sugar and water until you get caramel Brown. It should be liquid.
After this, do not turn off the pan, but add hazelnuts to the caramel. Before doing this, you definitely need to fry it thoroughly or purchase ready-made fried. We mix the hazelnuts with the caramel for a few minutes until they are coated. Next, we spread the hazelnuts on some flat surface. This could be, for example, a cutting board. Flatten it and leave it to cool.
Next we take the eggs. Carefully separate the yolks from the whites. The recipe says that it is extremely important that no white gets into the yolks at all. Add our remaining sugar (50 grams) to the yolks and begin to beat intensively. We do this using a whisk. Beat the yolks for 10-15 minutes. Don’t be lazy and don’t shorten the time, because this directly determines how delicious your dessert will turn out.
Then add cream to our yolks. As already mentioned, the recipe calls for heavy cream; the higher the percentage of fat content, the better. After adding the cream, beat for about 15 minutes. Our mass should become about twice as large. This is a sign that you read the recipe carefully and did everything correctly.
Then we move on to our proteins. We also beat them, but with a mixer. They should be shiny, firm, stable and fluffy.
Next we need another kitchen assistant - a blender. We use it to grind our hazelnuts. It should be in a state like powder. When we have chopped the nuts, add cream whipped with yolks. Place whipped whites on top. We take a whisk and mix everything extremely carefully: moving the whisk in one direction and turning the bowl at the same time. If you do everything carefully, the dessert will turn out very tender.
Next, again, carefully, we transfer our future dessert into beautiful plates or bowls and put it in the freezer for about 40 minutes. The time needs to be coordinated based on the power of your camera.
You see, the recipe for Semifreddo is quite simple, and you can prepare this dessert at home so that it turns out like in the photo. Bon appetit!
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Video recipe for making Semifreddo ice cream
The taste of this dessert depends entirely on its ingredients. In today's article you will find a recipe for semifreddo dessert in several variations.
This delicious chilled treat is made from whipped raw eggs, heavy cream and powdered sugar. Some housewives add a little mascarpone or ricotta to it. All ingredients must not only be of high quality, but also very fresh. To avoid any problems in the process of creating the dessert, it is advisable to use only homemade eggs, the shelf life of which is no longer than ten days. Otherwise they will beat worse. Therefore, they cannot be added to Italian dessert.
To diversify the taste of the finished delicacy, the basic semifreddo recipe can be supplemented with nuts, chocolate, candied fruits, berry or fruit puree. Thanks to these components, the dessert will acquire completely new taste qualities.
Traditional option
Using the technology described below, Italian ice cream is obtained, which has a delicate structure and a pleasant vanilla aroma. Many famous chefs use this classic recipe semifreddo as a base for creating various desserts. Therefore, every housewife should know how to prepare such a dessert.
So, you will need the following products:
- 500 ml cream (30% fat);
- 3 eggs;
- 220 g powdered sugar;
- yolks from two chicken eggs;
- 1 teaspoon vanilla extract.
Practical part
The basic recipe for semifreddo is so simple that you can't... special troubles Any inexperienced housewife can handle it. Combine powdered sugar, vanilla extract, eggs and yolks in a heat-resistant container. All this is placed on a pan filled with boiling water. Beat the ingredients with a mixer for at least six minutes. The resulting mass is set aside and cooled slightly. Gently add whipped cream to the cooled mixture. The contents of the container are transferred to a closed container. Then they are sent to the freezer. After a few hours, the vanilla dessert will be completely ready for consumption. Bon appetit everyone!
Strawberry and chocolate option
This recipe for berry semifreddo will surely interest lovers of unusual homemade desserts. It involves the use of simple and easily accessible components. And the process itself does not take too much time.
Product set:
Cooking process
The cream is combined with vanilla and half the available sugar. Beat all this with a mixer. The eggs are carefully separated into whites and yolks, and then beaten until different dishes with the addition of a small amount of sugar. The resulting ingredients are combined in one container. Grated chocolate, chopped nuts and pieces of berries are also added there. All this is distributed into silicone molds and put in the freezer. The finished dessert can be decorated with mint leaves.
Option with raspberries
This semifreddo recipe is interesting because in addition to berries, cream and powdered sugar, it contains additional ingredients. It is these additives that give the finished dessert an unusual taste and exquisite aroma.
Grocery list:
- 100 ml cream 30% fat;
- 350 g raspberries;
- ½ lemon;
- 50 g powdered sugar;
- 100 g buttery macaroons;
- 70 g granulated sugar.
Detailed instructions:
- Since the recipe for semifreddo with raspberries implies complete absence eggs, you need to start the culinary process by preparing the cream. Beat them with a mixer until they increase in volume.
- Then the cream is combined with ricotta, previously whipped with powdered sugar.
- Crushed cookies and 150 g of raspberries are added to the resulting mass.
- The future dessert is transferred to a container with a lid and put in the freezer for a couple of hours.
- The frozen ice cream is distributed into bowls and topped with a sauce made from lemon juice, granulated sugar and leftover raspberries.
Dessert recipe with peaches
The process of preparing this delicacy is extremely simple. The main difficulty lies in waiting until it completely hardens. Since this semifreddo ice cream recipe requires the use of a specific grocery set, check in advance if you have in your refrigerator:
- 300 ml cream 33% fat;
- 3 large ripe peaches;
- a pair of eggs;
- 6 tbsp. spoons of sugar;
- a small bunch of basil.
Preparation
Washed peaches are poured with boiling water, and after a couple of minutes they are doused with cold water. Then carefully remove the skin and seeds from the fruit. Fruits prepared in this way are crushed using a blender (to a puree). The resulting mass is divided into two approximately equal parts. Chopped basil is added to one of them. In the second - a tablespoon of whipped cream. Leftovers dairy product sent to peach puree with basil.
In a separate bowl, beat the yolks combined with half the available powdered sugar. The resulting mass is added to peach-basil puree. Beat the whites with the remaining powdered sugar. A tablespoon of the resulting mass is sent to a simple fruit puree, and the rest is sent to a bowl containing basil. Place a little aromatic peach mixture on the bottom of a mold lined with food grade polyethylene. Place puree without basil on top. The alternation of layers is repeated until the container is filled. The almost finished dessert is covered with film and put in the freezer. Before serving, sprinkle with grated chocolate or fruit slices.
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