Semi Freddo
Top Rated Recipe
Key Details:
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prep time: 3 hours 15 minutes
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Cook time: 15 minutes
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Difficulty Level: Moderate
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Walnuts
Eggs
Sugar
Castor sugar
Whipped cream
Sweet condensed milk
About Semi Freddo
Table of Contents
Semi frozen dessert
from Italy it has a creamy texture though it is set in the freezer
- Sugar 8 tbsps
- Walnuts, broken 90 gms
- Eggs 8
- Castor sugar 4 tbsps
Step 1.Dry roast walnuts in a non-stick pan and place on a platter.
Step 2.Caramelize 4 tbsps sugar in the pan and pour over the walnuts to form the nougat.
Read MoreIngredients
- Sugar 8 tbsps
- Walnuts, broken 90 gms
- Eggs 8
- Castor sugar 4 tbsps
- Whipped cream 3 cups
- Sweet condensed milk 4 tbsps
How to Make Semi Freddo (Stepwise Photos)
Method
- Dry roast walnuts in a non-stick pan and place on a platter.
- Caramelize 4 tbsps sugar in the pan and pour over the walnuts to form the nougat.
- Break the eggs and separate the yolks from the whites and put them in separate bowls.
- Add castor sugar to the egg whites and beat with an electric beater till stiff peaks form.
- Caramelize the remaining 4 tbsps sugar in another non-stick pan and divide it equally among 4 ramekin moulds.
- Mix egg whites, whipped cream and condensed milk in a mixing bowl. Break the walnut nougat into small pieces and add some to the this mixture and mix well
- Spoon this mixture equally into the moulds and keep them in a deep freezer to set for 3 hours.
- De-mould the Semi Freddos on serving plates, garnish with the remaining nougat pieces and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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