Description
Semifreddo translates to ‘half cold’, and refers to an entire class of semi-frozen desserts, with flavors ranging from chocolate to coffee to hazelnut to an endless array of fruit based versions.
Ingredients
Scale
- 10 ounces bittersweet chocolate, melted and cool
- 1 cup heavy cream
- 7 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon sea salt
Sauce
- 2 cups frozen strawberries
- 3 tablespoons sugar
- 1 tablespoon good balsamic vinegar
Instructions
- Line a loaf pan with plastic wrap.
- In a large bowl, whip cream to medium peaks, set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg whites, sugar and sea salt to stiff peaks. Using a rubber spatula, gently fold the egg mixture into the whipped cream.
- For the more elegant, smooth texture version, take about 1 cup of the egg/whipped cream mixture and mix it into the melted chocolate. Then fold the chocolate mixture into the remaining egg/cream mixture. For a more rustic texture with small bits of chocolate, fold all of the chocolate mixture into the egg/cream all at once.
- Place mixture in lined loaf pan; chill in freezer for at least 5 hours, or up to 1 day.
- To unmold, place your serving plate over the top and flip. Pull down on plastic wrap to unmold. Serve with strawberry sauce, mixed berries, and/or chocolate sauce. A few sprinkles of sea salt are nice too!
- For strawberry sauce: In a medium saucepan, combine the strawberries and sugar. Bring to a boil over medium-high heat. Add the balsamic. Transfer to a blender.
- Purée until smooth, strain, and set aside. Store in a sealed container in the refrigerator for up to 1 week.
- Category: Dessert
- Cuisine: Italian