What is semifredo?
Semifredo is Italian for half cold and the name refers to desserts made of whipped cream mixed in the same amount with ice cream or frozen pudding. In Italy there is a gelato, a frozen dessert, like ice cream, but with a lower butter content, in the semifredo component of milk. Desserts can be made at home without using ice cream manufacturer by cooling home pudding in the freezer or using commercially prepared ice cream. The same effect was also traditionally achieved by mixing in a meringue made of egg whites, but it is generally not recommended to eat raw eggs now. The taste and texture of the semifredo was compared to the foam and melted in the mouth faster than ice cream.
Most dessert manufacturers who create a semifredo with a home start of frozen pudding by creating a cream base called creme anglaise in French and Zabaglione in Italian. It is a heated mixture of milk, egg yolks and sugar to which flavors can be added as an almond extract or vanilla. DessertAdna is then cooled in an ice bath and mixed with whipped cream. The dessert is then placed in the freezer until it is cold, firm and ready for serving.
SEMIFREDDO can be administered in any form for decorative dessert or in individual portions such as instincts. Another way to give it is to align the loaf pan with wax paper and freeze the semifredo until it is firm. Then the individuals should lift the dessert out of the pan, peel off the paper and cut it across. This can cause a pleasant presentation if several flavors are added to the mixture to layers or fruit pieces of fruit or nuts.
Semifredo can be served with fresh fruit or dessert sauces such as caramel or hazelnut syrup. It is also the traditional of small almond biscuits called amaretti or cookies ending with pine nuts called pignoli. In Spain, where the dessert is known as a semifrio, withE serves with Turon, a type of nugat, incorporated into the mixture before freezing or served on the side. Marscapone, rich, sweet cheese, is also a common component that is used to increase the texture of desserts strongly than the Italian version. Dulce de Leche, Spanish caramel sauce, is also a traditional semifrio watering.