Description
Semifreddo is a traditional Italian dessert, soft homemade ice cream with various additives. As a rule, among the mandatory ingredients Semifreddo are raw eggs and heavy cream. Italy is the birthplace of ice cream - assorted. It was here in the recipe include slices cookies, liquor, fruits, nuts and even flowers.
Ingredients
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Cream
500 g
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Milk
1 cup
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Black currants
300 g
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Jam
2 Tbsp
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Powdered sugar
150 g
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Yolk egg
3 piece
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Water
50 ml
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Salt
0.25 tsp
Cooking
In a saucepan mix the berries, jam, water and salt. Bring to boil and cook on medium heat for 10 minutes. Then wipe through a sieve.
The egg yolks with the icing sugar, beat for 5-7 minutes. Weight should be thick and increase in volume.
Heat the milk until, until you begin to climb the foam. Then, while stirring, add one third of hot milk to whipped with sugar yolks. The resulting mass pour into a saucepan with the remaining milk and cook, stirring, 4 minutes.
Remove the mixture from the fire. Add the berry puree, stir and refrigerate.
The cream must be well cooled in the refrigerator, then they will definitely not disappoint. On the package "Parmalat" has hint "For the best results, the cream before whipping must be cooled to +4*C.
Beat chilled cream with a mixer until thick state.
Mix the cream with the berry mass. Transfer to a large plastic container, top cover with clingfilm and put in the freezer for a few hours. After 1.5-2 hours remove ice cream from freezer and stir with a blender (on low speed). Again put in the freezer. So repeat several times that ice cream does not crystallize. Bon appetit!!!
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