Best 2 White Chocolate Semifreddo Recipes
Indulge in the symphony of flavors with our exquisite White Chocolate Semifreddo, a dessert that elevates simplicity to new heights. This frozen delight, hailing from the culinary traditions of Italy, is a symphony of textures, flavors, and temperatures. Envision velvety white chocolate mousse swirled with tangy raspberry sauce, encased in a delicate layer of crispy chocolate, all harmoniously united atop a bed of buttery almond crust. Each bite offers a captivating dance of sweet, tangy, and crunchy sensations, leaving you enwrapped in a cloud of pure bliss.
Prepare to embark on a culinary journey with our curated collection of White Chocolate Semifreddo recipes. From the classic rendition to innovative variations, our recipes cater to every palate and skill level. Discover the timeless charm of the Traditional White Chocolate Semifreddo, where the purity of white chocolate shines through. For a touch of elegance, try the White Chocolate and Raspberry Semifreddo, where the vibrant notes of raspberry intertwine with the creamy sweetness of white chocolate. If you seek a gluten-free indulgence, the White Chocolate and Almond Semifreddo awaits, offering a symphony of nutty and chocolatey flavors. And for a touch of sophistication, indulge in the White Chocolate and Pistachio Semifreddo, where the earthy charm of pistachios complements the richness of white chocolate. Each recipe unfolds a unique flavor story, ensuring an unforgettable dessert experience.
WHITE CHOCOLATE TOASTED ALMOND SEMIFREDDO
Categories Milk/Cream Chocolate Egg Dessert Freeze/Chill Frozen Dessert Almond Chill Gourmet
Yield Serves 6 to 8
Number Of Ingredients 9
Steps:
- Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer.
- In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 minute. Chill almonds until cold.
- In a metal bowl set over a pan of hot but not simmering water melt chocolate, stirring occasionally, and remove bowl from heat.
- In another metal bowl beat eggs with sugar to combine. Set bowl over a pan of simmering water and beat until thick and pale and mixture registers 140°F. on an instant-read thermometer. Continue beating over simmering water 3 minutes (for egg safely) and remove from heat. Beat in chocolate, vanilla, and almond extract.
- In another bowl beat cream until it just holds stiff peaks and fold into egg mixture gently but thoroughly. Fold in almonds and pour mixture into prepared pan. Cover pan with plastic wrap and freeze semifreddo 8 hours or overnight.
- Unmold semifreddo onto a platter, discarding plastic wrap, and cut into thick slices. Cut slices crosswise into thirds and serve with Lemon Rhubarb Cake Roll.
WHITE-CHOCOLATE SEMIFREDDO
Exceptionally creamy yet surprisingly light and airy, this amaretto-spiked white-chocolate semifreddo is ideal for a special occasion. A scattering of toasted hazelnuts is an inspired accent, as is a glass of Champagne.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.
- Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.
- Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).
- Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.
- If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.
Tips:
- Use high-quality white chocolate. This will make a big difference in the flavor of the semifreddo.
- Make sure the cream is very cold before whipping it. This will help it whip up quickly and smoothly.
- Do not overbeat the cream. Overbeaten cream will become grainy and will not hold its shape well.
- Fold the whipped cream into the white chocolate mixture gently. Overmixing will deflate the whipped cream and make the semifreddo less airy.
- Chill the semifreddo for at least 4 hours before serving. This will allow it to set properly and develop its full flavor.
- Garnish the semifreddo with fresh berries or chocolate shavings before serving. This will add a touch of elegance and make the dessert even more appealing.
Conclusion:
White chocolate semifreddo is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy texture and rich flavor, white chocolate semifreddo is sure to be a hit with everyone who tries it.
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