Italian semifreddo ice cream

Name: Italian semifreddo ice cream - Vasilica K.
Ingredients: 500g of strawberries; 250g of 33% cream; 100g of sugar; 10g of gelatin; 2 egg whites

Dessert - Italian semifreddo ice cream by Vasilica K. - Recipia

When I have ripe strawberries and want a cold no-bake dessert, I prepare this semifreddo. The cream is made from blended strawberries, whipped cream, egg whites, and gelatin, then it’s left in the freezer until it achieves a firm texture. It is portioned after being turned out of the mold and decorated with fresh fruit. This is a simple Italian ice cream with a clear strawberry flavor. The recipe doesn’t require many ingredients, but it’s important to respect the freezing time; otherwise, the dessert won’t release properly, and the slice won’t hold together well. Quick Info Total time: about 4 hours plus preparation time Preparation time: not specified in the original recipe Freezing time: 4 hours Cooking/baking time: not required Servings: number not specified; depends on the thickness of the slices Difficulty: easy Recipe type: Italian ice cream, semifreddo, cold no-bake dessert Ingredients 500 g strawberries 250 g liquid cream with 33% fat 100 g sugar 10 g gelatin 2 egg whites For decoration, strawberries are used according to preference. They are not included in a separate quantity in the original recipe. Preparation method 1. Wash and clean the strawberries, then place them in a bowl. Add 50 g of sugar and blend until you achieve a very smooth strawberry cream. 2. Separate the eggs and keep the egg whites. Only the two egg whites are used for this recipe. 3. Beat the egg whites with a mixer until they start to thicken. Gradually add the remaining 50 g of sugar and continue mixing until the mixture becomes firm and has a meringue-like appearance. 4. Add the 10 g of gelatin to the strawberry cream and mix. The gelatin should be prepared according to the instructions on the package, if the purchased product requires separate preparation before incorporation. 5. Whip the cream and fold it into the strawberry cream with gelatin. Mix enough to achieve a uniform mixture. 6. Gradually add the beaten egg whites in several batches. Mix after each addition until the cream becomes homogeneous. Work carefully so that the egg whites remain as aerated as possible. 7. Line two containers with plastic wrap. Pour the ice cream mixture into the two containers and cover the surface with plastic wrap as well. 8. Place the containers in the freezer and let the semifreddo sit for 4 hours. 9. After freezing, turn each piece out onto a plate and remove the wrap. Decorate with strawberries and serve. Why I make this recipe often I love it because it’s prepared without baking and uses few ingredients. The strawberry cream provides the main flavor, while the whipped cream and beaten egg whites make the texture lighter. The four hours spent in the freezer are the most time-consuming part, but the actual preparation is simple and doesn’t involve many steps. The fact that the semifreddo is poured into two containers makes it easy to store and serve one at a time, rather than having to consume the entire dessert at once. The exact shape of the containers is not specified in the original recipe, so two suitable containers for the amount obtained can be used. Tips and variations Tips The strawberries should be blended before being mixed with the other ingredients to ensure the base is as uniform as possible. If large pieces of fruit remain, they can be felt in the final cream. The sugar is divided into two equal amounts: 50 g is added to the strawberries, and the other 50 g is gradually added to the egg whites. It’s helpful to weigh them beforehand to avoid adding the entire amount to one part of the recipe. The egg whites should be added gradually to the strawberry and cream mixture. If mixed abruptly or too vigorously, the mixture may lose the air incorporated during beating. Use 10 g of gelatin, as mentioned in the recipe. Follow the instructions on the package for its preparation, as the method of use may vary depending on the product. Cover the containers well with plastic wrap before placing them in the freezer. The wrap should be placed directly over the cream to help protect the surface of the dessert. Before turning it out, check if the semifreddo is well set. The recipe indicates a freezing time of 4 hours; if the dessert is not firm enough, removing it from the container may be difficult. Substitutions The recipe is built around the combination of strawberries, cream, egg whites, sugar, and gelatin. To keep the result as close to the original version as possible, it’s important to use 33% fat cream and the specified amount of gelatin. No substitutes are specified for the cream, gelatin, or egg whites, so changing any of these ingredients may alter the texture of the semifreddo. In particular, gelatin should not be omitted without adjusting the entire recipe. Variations In the basic version, the dessert is made only with strawberries and is also decorated with strawberries. The same mixture can be kept, and only the presentation can be changed: the semifreddo can be served in slices or in smaller pieces, depending on the shape in which it was frozen. If you want to keep the recipe as faithful as possible, do not alter the proportions of sugar and gelatin. These are clearly divided between the strawberry cream and the egg white meringue. Serving ideas After being removed from the container, the semifreddo is placed on a plate and decorated with fresh strawberries. For easier-to-serve slices, leave the dessert in the shape obtained during freezing and cut it before dividing. No other type of decoration is needed for the recipe to be complete. The strawberries used at the end are sufficient and maintain the main flavor of the dessert. Frequently asked questions How long should the semifreddo stay in the freezer? The recipe indicates 4 hours of freezing. This is the time mentioned for the dessert to set before being turned out and decorated. Why are two containers used? The cream is divided between two containers lined with plastic wrap. This way, two shapes of semifreddo are obtained, which can be removed and served separately. The recipe does not specify the size of the containers. Can I use less sugar? The original recipe uses 100 g of sugar: 50 g for the strawberries and 50 g for the egg whites. Reducing the amount may change the flavor and consistency of the meringue, so it’s safer to stick to the indicated quantities. When is the gelatin added? Gelatin is added to the strawberry cream before incorporating the cream and egg whites. If the product used requires hydration or dissolution, follow the instructions on the package. How many servings does it yield? The recipe does not specify an exact number of servings. The final quantity is divided based on the two containers used and the thickness of the slices. Nutritional values The values below are estimates and refer to the entire quantity of semifreddo, calculated based on the mentioned ingredients. They may vary depending on the type of cream, the size of the egg whites, and the nutritional values of the gelatin. For the entire recipe: Calories: approximately 1,350–1,450 kcal Protein: approximately 20–23 g Fat: approximately 80–85 g Carbohydrates: approximately 135–145 g If the dessert is roughly divided into 6 servings, one serving would have approximately: 225–240 kcal 3–4 g protein 13–15 g fat 22–24 g carbohydrates These values are only indicative and do not replace a nutritional calculation made with the exact products used. Storage and reheating The semifreddo is stored in the freezer, covered with plastic wrap. The recipe does not indicate a specific storage period, so it is recommended to consume it while fresh and to protect it well from air and odors in the freezer. The dessert is not reheated. It is removed from the freezer only for turning out, decorating, and serving. It should be kept cold, and the remaining container should be covered again and placed back in the freezer.

Italian semifreddo ice cream

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