The Christmas molds they are spectacular and help bring the holidays to the table, as in this case. There texture with snowflakes it is perfect when the dessert is a delicious cream and chocolate semifreddo. A simple recipe for a sophisticated ensemble.
Ingrediants
- 1 kg of whipped cream
- 450 g of sugar
- 100 g of water
- 300 g of egg white
- 100 g of chopped chocolate
- 100 g of cream
- sponge cake
- white velvet effect spray
There are a thousand ways to prepare a parfait, in this recipe the base is formed by a layer of Sponge cake; the semifreddo starts with a tasty one Italian meringue.
Always with the help of one unusual mold you can prepare the Tronchetto with chocolate and orange, where the Christmas spirit is combined with an elegant and unique shape or a dessert like the hazelnut cake glazed with milk chocolate.
Among the parfaits that are proposed for parties we remember the Semifreddo with nougat and the one with mascarpone. If you want to stay on the a spoon dessert but to amaze your guests with an unconventional flavor compared to tradition, we offer you the Semifreddo al Mojito.
OTHER TASTY RECIPES: Christmas zuccotto with ricotta and ladyfingers, Zuccotto with nougat and whipped cream, Christmas log tiramisu
How to prepare: Cream and chocolate semifreddo
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
15 min
- Resting place
- FRIDGE
- Rest time
-
25h
- Portions
-
8
How to prepare: Cream and chocolate semifreddo
To prepare the cream and chocolate semifretto, start with the Italian meringue: in a saucepan prepare a syrup with water and 350 g of sugar. When it reaches 111 ° C, start whipping the egg white and the remaining sugar. Continue cooking the syrup up to a temperature of 121 ° C, then pour it flush on the whipped egg white, continuing to turn gently until partially cooled. Keep the Italian meringue in the fridge for 1 hour.
Meanwhile, prepare the chocolate ganache: heat the cream in a saucepan, remove from the heat and add the chopped chocolate. Jumbled up. To prepare the semifreddo, mix the cream with the cold Italian meringue. Take about ¼ of the semifreddo obtained and gently add the cold chocolate ganache.
Prepare the mold, ours has a very Christmas texture with snowflakes, then fill it with the cream parfait, leveling it with a spoon to “welcome” the chocolate parfait heart.
Complete the dessert with a sponge cake base. Keep the cream and chocolate semifreddo in the freezer at least 24 hours before consumption. After this time, remove the cake from the mold and cover it with the velvety spray to obtain a “snowy” effect. Serve immediately.
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