This Italian dessert, made by gently whipping egg yolks and cream, requires no ice cream machine. Dried figs' sweet-tart texture meets a velvety consistency, served sliced. It's an elegant dessert that stands out at guest tables.
Melt the sugar with water in a small pot and warm without boiling until slightly thickened; whisk the egg yolks in a separate bowl while pouring the hot syrup over in a thin stream, and keep whisking until the mixture cools.
Whip the cream until it forms soft peaks; gradually fold it into the cooling egg mixture with gentle motions, taking care not to deflate it.
Add the finely chopped dried figs to the mixture and stir with a spatula until evenly distributed.
Pour the mixture into a mold lined with plastic wrap, cover tightly, and freeze for at least 6 hours, preferably overnight.
A few minutes before serving, remove from the freezer and unmold, cut into thin slices, and serve garnished with sliced dried figs.
Important: For the semifreddo to set to the right consistency, the mold must rest in the freezer for at least 6 hours, preferably overnight; slicing it too early may cause it to fall apart. Allergen: contains egg and milk/dairy products. Note: when whisking the egg yolks with the syrup, the mixture must stay warm and never reach boiling temperature.
If you finely chop the dried figs and let them soak in warm water for a few minutes, they both soften and distribute more evenly in the mixture; pouring the syrup in a thin stream also prevents clumping.
Admin DadaGastro · verified in test kitchenTuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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