MARCELLA HAZAN'S SEMIFREDDO DI CIOCCOLATO
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients - heavy cream, confectioners' sugar, grated chocolate and egg whites - and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.
Provided by Florence Fabricant
Categories dessert
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Whip the cream. Before it begins to stiffen and while it is still the consistency of buttermilk, add the confectioners' sugar a little at a time and continue whipping.
- When all the sugar has been incorporated and the cream is stiff enough to hold peaks, mix in the grated chocolate.
- Beat the egg whites until they are stiff but not dry; fold them into the cream and chocolate mixture.
- Line a loaf pan of 1 1/2 to 2 quarts with wax paper and pour the mixture into the pan. Cover with plastic wrap and freeze overnight. To serve, unmold the loaf onto a platter, remove wax paper and slice.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 47 milligrams, Sugar 14 grams
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Hasan
hasan34@yahoo.comI would recommend this semifreddo to others, but I would suggest making a few changes to the recipe.
puja Saha
saha27@gmail.comOverall, I thought this semifreddo was just okay. It wasn't bad, but it wasn't amazing either.
Md Baijit Islam
bmd79@gmail.comThis semifreddo was a bit too airy for my taste. I think I'll try using more cream next time.
Niyaaz Batchelor
niyaazbatchelor7@hotmail.comThis semifreddo was a bit too dense for my taste. I think I'll try using less cream next time.
rana saif
rana-s34@aol.comI found this semifreddo to be a bit bland. I think I'll add some spices next time.
Alija Basnet
alija@hotmail.comThis semifreddo was too sweet for my taste. I think I'll try using less sugar next time.
King Nature
n.k14@hotmail.comI'm not sure I did something wrong, but my semifreddo turned out icy. I'm going to try making it again.
Brantley Johnson
brantleyj96@yahoo.comThis semifreddo is a bit pricey to make, but it's worth every penny.
Gamal Safa
g_s12@gmail.comI love that this semifreddo can be made ahead of time. It's the perfect dessert for busy weeknights.
Bijaya Gurung_
gurung_@hotmail.comThe chocolate flavor in this semifreddo is amazing. It's rich and intense, but not too sweet.
Aly Emmert
alye@hotmail.comThis semifreddo is so creamy and smooth. It literally melts in your mouth.
Young dae Jeong
yj@gmail.comI love the simplicity of this recipe. There are only a few ingredients, and it's so easy to make.
Bilyaminu Saidu
b-s78@gmail.comThis semifreddo is the perfect dessert for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Wasim Muhammad
wmuhammad37@hotmail.frI'm not a huge fan of chocolate, but I really enjoyed this semifreddo. It was light and airy, and the chocolate flavor was not overpowering.
Oishe Begum
boishe40@yahoo.comThis was my first time making semifreddo, and it was surprisingly easy. The hardest part was waiting for it to freeze!
Tylonpro Stitch
s42@hotmail.frI love Marcella Hazan's recipes, and this semifreddo is no exception. It's so easy to make, and it always turns out perfectly.
Kelly Hermanus
k@yahoo.comThis semifreddo was a huge hit at my dinner party! It was so rich and creamy, and the chocolate flavor was intense. I will definitely be making this again.