desserts / deserti / jälkiruoat

Semifreddo

If you want to make someone’s taste buds have a real party you have to try this semifreddo (italian for half-frozen). The best part is that it can last a while in the freezer and there’s no need to keep mixing it like with ice-cream. Creamy, crunch and down-right delicious! This makes a lot, so invite some friends over and go nuts! You can serve it with a caramel sauce, but we recommend to let the semifreddo do the talking.

Tips from, and for, sugar and egg newbs:
Instead of mixing the melting sugar, occasionally swirl the sauce pan. You can melt sugar without adding any water, but this way will make your life a lot easier.
Clean the sugar stuck to the sauce pan by filling it with water, along with any other utensils used, and bring to a boil. The sugar will dissolve really fast and save all the scrubbing.
Egg whites won’t whip if there is any fat present, so make sure there are no egg yolk residues in the mix.
If you don’t have a kitchen thermometer and trust your eggs to be fresh, you can whip egg whites for about 5 minutes over simmering water and then whip them up.

almonds

  • 500 ml whipping cream
  • 2 eggs
  • 175 g sugar
  • 10 g vanilla sugar
  • 125 g whole, unpeeled almonds
  • 500 ml slatkog vrhnja
  • 2 jaja
  • 175 g šećera
  • 10 g vanilin šećera
  • 125 g cijelih, neoguljenih badema
  • 500 ml vispikermaa
  • 2 kananmunaa
  • 175 g sokeria
  • 10 g vaniljasokeria
  • 125 g kokonaisia manteleita

semifreds

  1. Roast almonds on a pan or in the oven until fragrant, 5-10 min.
  2. At the same time, melt 100 g of sugar in a sauce pan on medium heat with 1,5 tbsp water. When all the sugar is dissolved, turn up the heat and wait until it turns deep golden-brown. Remove from heat, add the roasted almonds, toss to coat and pour on a sheet of baking paper.
  3. When almonds are completely cool, blitz them in a food processor until you get a chunky texture. Set aside.
  4. Beat whipping cream until stiff peaks form.
  5. Simmer water in a big pot. In a smaller pot which fits on top of the bigger one without touching the water, beat together egg yolks, 25 g of sugar and vanilla sugar, until pale, thick and creamy, 4-5 min. Remove from heat and pour into a big bowl.
  6. In the same small pot (cleaned) slowly whisk egg whites with 50 g sugar over simmering water. Check the temperature with a kitchen thermometer. When it reaches 70°C, remove from heat and whip until stiff peaks form.
  7. Fold all the components into the egg yolks, adding first whipped cream, then almonds, and finally egg whites.
  8. For easy removal, pour into a silicone mold or a cake tin. Freeze overnight and take out 20 minutes before serving.
  1. Pržite bademe u tavi ili pećnici dok ne zamirišu, 5-10 min.
  2. U isto vrijeme otopite 100 g šećera u malom loncu na srednjoj temperaturi s 1,5 žlicom vode. Nakon što se sav šećer otopi, pojačajte vatru i ostavite da krčka dok ne postigne zlatno-smeđu boju. Maknite s vatre, dodajte bademe, promiješajte i izlijte na papir za pečenje.
  3. Kad se bademi potpuno ohlade, usitnite ih u sjeckalici tako da dio ostane u većim komadima.
  4. Izmiksajte slatko vrhnje.
  5. U velikom loncu ugrijte vodu i pripremite manju posudu koja stane u veliki lonac tako da ne dodiruje vodu. Na pari miksajte žumanjke, 25 g šećera i vanilin šećer dok ne postignete svijetlu, kremastu i gustu teksturu, 4-5 min. Maknite s vatre i prebacite u veliku zdjelu.
  6. U istoj maloj posudi (čistoj) polako mutite bjelanjke s 50 g šećera na pari. Provjeravajte temperaturu kuhinjskim termometrom i kad postigne 70°C maknite s vatre i izmiksajte u čvrsti snijeg.
  7. Lagano umiješajte sve sastavnice u žumanjke, najprije slatko vrhnje, zatim bademe i na kraju snijeg od bjelanjaka.
  8. Za najjednostavnije posluživanje ulijte u silikonski kalup ili kalup za tortu. Zamrznite preko noći i izvadite 20 minuta prije posluživanja.
  1. Paahda mantelit pannulla tai uunissa kunnes ne tuoksuvat, n. 10 min. Sekoita joka minuutti ettei ne pala.
  2. Samaan aikaan sulata 100g sokeria kattilassa 1,5 rkl veden kanssa keskilämmöllä. Kun sokeri on liuennut lisää lämpöä ja odota kunnes sokeriliuos on tumman kultainen. Kun sokeri on karamelisoitunut kaada se leivinarkilla olevien manteleiden päälle.
  3. Kun karamelisoituneet mantelit ovat viilentyneet sirpaloi ne monitoimikoneella kunnes ne ovat pienissä paloissa, eli rouheisia.
  4. Vatkaa vispikerma kunnes “kovaa” ja kuohkeaa
  5. Kiehutä vettä isossa kattilassa. Ota käyttöön pienempi kattila joka mahtuu isomman kattilan sisälle muttei kuitenkaan kosketa veden pintaa. Tätä käytetään lämmittämään keltuaisia miedolla lämmöllä.
  6. Vatkaa pienemmässä kattilassa keltuaiset, 25 g sokeria ja 10 g vaniljasokeria kunnes saat vaalean, paksun ja kermaisen seoksen, 4-5 min. Siirrä toiseen kulhoon.
  7. Puhdista aiempi pieni kattila nopeasti ja sekoita munanvalkuaiset sekä 50 g sokeria, käyttäen taas kiehuvan veden mietoa lämpöä. Seuraa valkuaisten lämpötilaa ja kun se on 70°C ota pois lämmöltä ja vatkaa kunnes saat kuohkean vaahdon.
  8. Lisää kaikki eri vaahdot hitaasti ja varovaisesti keltuaisiin ettei ilma lähde vaahdosta. Lisää ensin vispikerma, seuraavaksi mantelirouhe ja viimeiseksi munanvalkuaiset.
  9. Kaada semifreddo silikoonivuokaan (kakkuvuokakin käy mainiosti). Laita pakkaseen yön yli ja ota ulos 20 minuuttia ennen tarjoilua.
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