Semifreddo

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Semifreddo
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
419
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 cal.(20 %)
Protein9 g(9 %)
Fat33 g(28 %)
Carbohydrates23 g(15 %)
Sugar added19 g(76 %)
Roughage1.1 g(4 %)
Vitamin A0.4 mg(50 %)
Vitamin D2 μg(10 %)
Vitamin E1.9 mg(16 %)
Vitamin K9.6 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C2 mg(2 %)
Potassium249 mg(6 %)
Calcium95 mg(10 %)
Magnesium28 mg(9 %)
Iron1.6 mg(11 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids16 g
Uric acid2 mg
Cholesterol226 mg
Complete sugar22 g

Ingredients

for
4
For semifreddo
200 milliliters Whipped cream
3 eggs
1 Vanilla bean
75 grams powdered sugar
1 tsp lemon juice
For garnish
Whipped cream
2 Tbsps chopped Pistachio
Ground cinnamon
How healthy are the main ingredients?
Whipped creamPistachioeggWhipped cream

Preparation steps

1.

For the semifreddo, whip the cream until stiff and chill in the refrigerator. Separate the eggs. Place the egg whites in a large bowl in the refrigerator. Place the egg yolks the bowl of a double boiler.  Slice open the vanilla bean lengthwise and scrape out the seeds. Add the vanilla bean seeds and the powdered sugar to the egg yolks. Simmer the water in the double boiler over very low heat and whisk the egg yolk mixture until thick and frothy. Then, place the bowl over ice water and continue to whisk until the egg yolk mixture is chilled. 

2.

Fold the whipped cream into the egg yolk mixture. Whisk the egg whites with the lemon juice until stiff. Fold the egg whites into the egg yolk mixture. Place the custard into a shallow metal bowl, cover, and freeze for at least 6 hours.

3.

Remove the semifreddo from the freezer about 10 minutes before serving. Spoon the semifreddo into dessert glasses. To garnish, whip the cream. Serve the semifreddo dolloped with whipped cream and sprinkle with pistachios and cinnamon.