Ice cream and chilled desserts
This Italian dessert is made by gently whisking egg yolks and cream, with no ice cream maker needed. The sweet-tart texture of dried figs pairs with the dessert’s velvety consistency. Slice and serve it as an elegant dessert for guests.
Dissolve the sugar in the water in a small saucepan and heat until slightly thickened, without bringing it to a boil. While whisking the egg yolks in a separate bowl, slowly pour in the hot syrup and continue whisking until the mixture is lukewarm.
Whip the cream to soft peaks. Gradually fold it into the lukewarm egg mixture with gentle strokes, taking care not to deflate it.
Add the finely chopped dried figs and stir with a spatula until evenly distributed.
Pour the mixture into a pan lined with plastic wrap, cover it tightly and freeze for at least 6 hours, preferably overnight.
Take it out of the freezer a few minutes before serving and loosen it from the pan. Slice thinly, garnish with sliced dried figs and serve.
Important: For the right semifreddo texture, freeze the pan for at least 6 hours, preferably overnight; it may fall apart if sliced too soon. Allergens: contains egg and milk/dairy. Keep the egg yolk mixture warm as you whisk in the syrup; do not let it become boiling hot.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim. Karıştırırken fazla çırpmışım, dokusu sertleşti.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.