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Semifreddo Dessert

A traditional Italian dessert: a wonderful, soft-set frozen treat! After trying semifreddo at a restaurant of the same name, I fell in love with it for good. Naturally, being a proper home cook, I tried making it myself and now do so regularly. Let me share this elegant recipe with you.

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Semifredo dessert
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 3 g
Fats 35 % 12 g
Carbohydrates 56 % 19 g
193 kcal
GI: 11 / 47 / 42
  • We start making the semifreddo by setting a heatproof bowl over a pot of boiling water. Put the egg yolks and granulated sugar into the bowl. Now, with an electric mixer, beat the mixture for about 8–10 minutes, until it turns into a thick, foamy mass and has doubled in volume. Then take it off the heat and let it cool completely.
  • Next, fold in the previously whipped cream. Purée the peeled bananas with the lemon juice in a blender, then stir this into the cream along with the cooled yolk mixture. Put it in the freezer to set overnight. Semifreddo should be served straight from the freezer.

Caloric content of the products possible in the composition of the dish

  • Bananas - 89  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Dessert wines - 172  kcal/100g
  • Semi-dessert wines - 140  kcal/100g
  • Semi-sweet wines - 88  kcal/100g
  • Sweet wines - 100  kcal/100g
  • Dessert wine - 88  kcal/100g
  • Cream 35% - 337  kcal/100g
  • Cream 40% - 362  kcal/100g
  • Egg yolks - 352  kcal/100g

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