{"id":14271,"date":"2024-07-30T08:26:20","date_gmt":"2024-07-30T05:26:20","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=14271"},"modified":"2024-07-30T08:26:20","modified_gmt":"2024-07-30T05:26:20","slug":"almond-semifreddo","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=14271","title":{"rendered":"Almond semifreddo"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Preparation:&nbsp;<strong>40 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cooking:&nbsp;<strong>2 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rest:&nbsp;<strong>6 Hours<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serves:&nbsp;<strong>4 people<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredients<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Almond brittle<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh whipping cream<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yolks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Waterfall<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">90 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caster sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">160 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">70% dark chocolate<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vanilla extract<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Teaspoon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To decorate<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meringues (optional)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Almond brittle<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You also need<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seed oil<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Almond semifreddo<\/strong>&nbsp;is&nbsp;&nbsp;a&nbsp; delicious and refined&nbsp;<strong>dessert<\/strong>&nbsp;, perfect for the summer season. It is prepared with almond brittle, eggs, sugar, whipped cream and dark chocolate: in a few steps you will obtain an ideal dessert to offer at the end of a dinner with special guests, and that will delight adults and children.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The preparation is quick and easy: first, mix the egg yolks with the sugar, then add the syrup of water and sugar, brought to a temperature of 121 \u00b0C, the&nbsp;<strong>brittle<\/strong>&nbsp;finely chopped with the help of a kitchen mixer, and the chopped dark chocolate; finally, add the vanilla extract and the fresh cream lightly whipped, mixing delicately and with movements from the bottom upwards.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All that remains is to transfer the mixture into a\u00a0<strong>plumcake mold<\/strong>\u00a0greased with a drop of oil and place everything in the freezer for at least 6 hours: the result is a fresh dessert with a super creamy consistency, to be cut into slices directly at the table and enjoyed garnished with a few pieces of crunchy, crumbly\u00a0meringues\u00a0or any other\u00a0<strong>topping<\/strong>\u00a0of your choice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For a flawless result, it is essential that the cream is&nbsp;<strong>very cold<\/strong>&nbsp;from the refrigerator; furthermore, it is important to use&nbsp;<strong>very fresh eggs<\/strong>&nbsp;and preferably from free-range hens. If you want to make the semifreddo even more spectacular, distribute it in single-serving cocotte or paper cups. You can also make it&nbsp;&nbsp;<strong>in advance<\/strong>&nbsp;: it can be stored in the freezer for several weeks and will always be ready when needed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Find out how to prepare almond semifreddo by following the step-by-step procedure and tips. If you liked this recipe, also try the\u00a0coffee semifreddo\u00a0,\u00a0the chocolate one\u00a0and the\u00a0cherry version\u00a0.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to prepare almond semifreddo<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-monta-i-tuorli.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Collect the egg yolks in a bowl and work them with an electric whisk together with 60 g of sugar for a few minutes, until they are frothy.1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-monta-i-tuorli-e-unisci-sciroppo-di-zucchero.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mix the water with the remaining 100 g of sugar, then bring to the heat and wait for the sugar to dissolve completely. The syrup obtained will be ready when it has reached 121 \u00b0C: at that point pour it in a thin stream, still hot, onto the egg yolk and sugar mixture2.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-monta-i-tuorli-e-unisci-sciroppo-di-zucchero-e-monta-fino-a-raffreddamento.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Work with electric whisks3until the mixture is completely cold.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-trita-il-croccante.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the almond brittle in the bowl of a food processor and chop it finely.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-trita-il-croccante-e-uniscilo-ai-torri.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the crushed brittle into the egg yolk mixture.5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-trita-il-croccante-e-uniscilo-ai-tuorli-e-aggiungi-il-cioccolato.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chop the dark chocolate, then add it to the rest of the ingredients6and mix with a spatula, then flavor with a teaspoon of vanilla extract.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-unisci-a-panna-semimontata.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At this point, incorporate the whipped cream lightly separately with the electric whisk7. Be careful to mix delicately, using a spatula with movements from the bottom to the top, so as not to deflate the mixture.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-unisci-a-panna-semimontata-e-versa-nello-stampo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Grease a plumcake mould with a drop of seed oil, place a strip of baking paper in the centre, leaving the edges sticking out from the two short sides to facilitate the extraction of the semifreddo, then pour in the mixture8and place it in the freezer for at least 6 hours.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2024\/06\/Semifreddo-alle-mandorle-foto-finale.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the necessary time has passed, remove the almond semifreddo from the mould and place it on a tray, then decorate it with some meringue and some chopped crunchy biscuits.9.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Advice<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">We decided to garnish the almond semifreddo with some\u00a0meringues\u00a0and a few pieces of almond brittle but, of course, you can\u00a0<strong>customize it as you prefer: for example, a drizzle of\u00a0melted dark chocolate<\/strong>\u00a0will be perfect\u00a0(which, freezing in contact with the semifreddo, will become a crunchy and super delicious layer).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can use flaked almonds, tufts of whipped cream, drip a little&nbsp;<a href=\"https:\/\/www.cookist.it\/salsa-mou-ricetta\/\">mou sauce<\/a>&nbsp;or sprinkle the whole thing with&nbsp;<strong>crumbled amaretti<\/strong>&nbsp;; the latter are excellent to incorporate into the mixture, which can also be flavoured with a drop of almond liqueur.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">storage<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Almond semifreddo can be stored in the freezer, well covered with cling film, for up to&nbsp;<strong>3 months<\/strong>&nbsp;. We recommend leaving it at room temperature for about 30 minutes before enjoying it, so that it can soften slightly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparation:&nbsp;40 min Cooking:&nbsp;2 min Rest:&nbsp;6 Hours Serves:&nbsp;4 people ingredients Almond brittle 200 gr Fresh whipping cream 400 ml Yolks 3 Waterfall 90 ml Caster sugar 160 gr 70% dark chocolate 50 gr Vanilla extract 1 Teaspoon To decorate Meringues (optional) qb Almond brittle qb You also need Seed oil qb Almond semifreddo&nbsp;is&nbsp;&nbsp;a&nbsp; delicious and refined&nbsp;dessert&nbsp;, [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":14272,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Almond semifreddo - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.light-recipes.top\/?p=14271\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Almond semifreddo - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"Preparation:&nbsp;40 min Cooking:&nbsp;2 min Rest:&nbsp;6 Hours Serves:&nbsp;4 people ingredients Almond brittle 200 gr Fresh whipping cream 400 ml Yolks 3 Waterfall 90 ml Caster sugar 160 gr 70% dark chocolate 50 gr Vanilla extract 1 Teaspoon To decorate Meringues (optional) qb Almond brittle qb You also need Seed oil qb Almond semifreddo&nbsp;is&nbsp;&nbsp;a&nbsp; 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