After eight semifreddo with vanilla sauce recipe
After Eight Semifreddo with Vanilla Sauce recipe
Ingredients
| For the Semifreddo: | |
| 300 g | egg white |
| 100 g | confectioners’ sugar, sifted |
| 100 g | powdered sugar |
| 100 g | chocolate chips or flakes |
| 100 ml | mint syrup |
| 1 l | double cream or whipping cream |
| 1 large | vanilla pod |
| For the Vanilla Sauce: | |
| 16 medium | eggs, yolks only |
| 1 l | milk |
| 250 g | powdered sugar |
| 75 g | flour |
| 1 large | vanilla pod |
| lemon peel of 1 lemon | |
| orange peel of 1 orange | |
| For the Lingue di Gatto (Cat’s Tongues) for decoration, optional: | |
| 100 g | flour |
| 100 g | butter |
| 100 g | egg whites |
| 100 g | confectioners’ sugar, sifted |
Instructions
Making the Semifreddo:
Whisk cream until firm.
Mix together the egg whites with the confectioners’ sugar until firm. Put this mixture on top of very cold water to let the mixture cool a bit.
Put the powdered sugar into a oven proof dish and heat in an oven to 170°C. Take the warm sugar and gradually add it to the cooled egg whites and sugar mixture.
Mix the cream together with the egg whites and sugar mixture.
Add the mint syrup and chocolate flakes and mix well only using a spoon or spatula.
Put in a freezer at -18°and leave overnight.
Making the Vanilla Cream:
In a bowl mix together the yolks, sugar and flour. Mix and pour into a cooking pot.
Over low heat gradually add the milk into the dry ingredients and keep stirring constantly. Keep stirring until the cream begins to thicken and becomes creamy.
With the last bit of milk also add the vanilla pod and keep stirring.
When the cream has reached its desired creamy consistency, remove pot from heat and add the lemon and orange peel. Leave for 5 minutes and then remove orange and lemon peel and vanilla pod.
The cream should have room temperature when serving with the Semifreddo but can also be stored in the fridge.
Making the Lingue di Gatto:
In a bowl mix together the butter and sugar. Gradually add egg whites, beating well after each addition. Add the salt and gradually add the flour. Mix well.
Using decorating tube or any form of stencil form dough into tongue-like shapes.
Bake in oven at 180°C for 10 minutes or until golden brown. Remove and let cool.
Arranging the After Eight Semifreddo with Vanilla Sauce dessert.
On a plate arrange two dollops or two equal squares of the Semifreddo.
Pour over the vanilla sauce.
Arrange the Lingue di Gatto around the Semifreddo or create your own fancy design in order to present this dessert.
Sprinkle powdered sugar and cocoa powder around the dessert to decorate the plate.
About the dessert:
A special dessert recipe provided by Chef Alessandro D’Agnolo from the Restaurant Antico Filatoio in Rovereto, Italy.
Preparation time:
ca. 50 min
ca. 12 hrs
tricky
n/a
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