Easier to make than ice cream, this Classic Italian Frozen Dessert is so elegant and delicious. Semifreddo is an Italian half-frozen dessert similar to ice cream or gelato but composition is different, it has a frozen mousse texture. The main ingredients are egg whites, cream, and sweetener and when it freezes, it doesn't freeze as hard as ice cream so it's easy to slice or scoop. And is just so decadent and delish! You can do whatever add-ins you'd like, I did mixed berry. You can use any berry or fruit, chocolate chips, nuts. The add-ins are endless.
Ingredients:
1 pint mixed berries (about 12 ounces)
1 cup @RxSugar Allulose divided into thirds
3 egg whites
½ tsp vanilla extract
1 cup heavy cream cold
Directions:
Berry Mixture
Add the fruit and ⅓ cup of Allulose to a medium saucepan over medium heat. Cover and cook about 3 minutes until the berries begin to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes until they are very soft.
Let the fruit mixture cool.
Set aside 1 cup of the fruit mixture for serving. You will use the rest in the semifreddo.
Prepare Pan
Lightly spray a 9-by-2-inch cake pan (or glass Pyrex dish) with cooking spray, then line it with plastic wrap, pressing into the corners. (you want enough wrap to overhang to aid in removing the semifreddo from the pan after it’s frozen).
Whipped Cream
Whip 1 cup of cold heavy cream in a mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add ⅓ cup of Allulose and vanilla. Whip to stiff peaks. Transfer to a bowl and refrigerate. Clean mixer bowl and whisk attachment.
Meringue
Add the 3 egg whites to the clean mixer bowl and mi on medium, when the egg whites turn white and begin to get stiff, add ⅓ cup of Allulose and whip to stiff peaks.
Semifreddo
Fold the whipped cream into the meringue ⅓ at a time until incorporated.
Gently fold in all but 1 cup of the fruit mixture Don't over mix. You want it to be marbled with the berry mixture.
Transfer to the prepared pan, smooth and cover with plastic wrap. Freeze 6 hours or overnight. Slice and serve as is, or with reserved fruit.
Ingredients:
1 pint mixed berries (about 12 ounces)
1 cup @RxSugar Allulose divided into thirds
3 egg whites
½ tsp vanilla extract
1 cup heavy cream cold
Directions:
Berry Mixture
Add the fruit and ⅓ cup of Allulose to a medium saucepan over medium heat. Cover and cook about 3 minutes until the berries begin to release their juices, about 3 minutes. Remove the lid and cook another 4-5 minutes until they are very soft.
Let the fruit mixture cool.
Set aside 1 cup of the fruit mixture for serving. You will use the rest in the semifreddo.
Prepare Pan
Lightly spray a 9-by-2-inch cake pan (or glass Pyrex dish) with cooking spray, then line it with plastic wrap, pressing into the corners. (you want enough wrap to overhang to aid in removing the semifreddo from the pan after it’s frozen).
Whipped Cream
Whip 1 cup of cold heavy cream in a mixer bowl or medium sized bowl. When the whipped cream begins to get stiff, add ⅓ cup of Allulose and vanilla. Whip to stiff peaks. Transfer to a bowl and refrigerate. Clean mixer bowl and whisk attachment.
Meringue
Add the 3 egg whites to the clean mixer bowl and mi on medium, when the egg whites turn white and begin to get stiff, add ⅓ cup of Allulose and whip to stiff peaks.
Semifreddo
Fold the whipped cream into the meringue ⅓ at a time until incorporated.
Gently fold in all but 1 cup of the fruit mixture Don't over mix. You want it to be marbled with the berry mixture.
Transfer to the prepared pan, smooth and cover with plastic wrap. Freeze 6 hours or overnight. Slice and serve as is, or with reserved fruit.
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