Best My Nutty Semifreddo Recipes

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CREAMY STRAWBERRY SEMIFREDDO



Creamy Strawberry Semifreddo image

A fast and easy no-bake dessert, Creamy Strawberry Semifreddo. Made with greek yogurt, cream and strawberries. A Perfect summertime recipe.

Provided by Rosemary Molloy

Categories     Dessert

Time 4h30m

Number Of Ingredients 9

1 1/2 cups cream whole/whipping or heavy (at least 30% fat)
1/2 cup greek yogurt (whole)
1/2 teaspoon vanilla
1/3 cup sugar*
10 1/2 ounces fresh strawberries chopped
1 teaspoon lemon juice
7 ounces fresh strawberries chopped
2-3 tablespoons powdered/icing sugar
1 teaspoon lemon juice

Steps:

  • Line an 8 x 4 inch (21 x 10 centimeters) loaf pan with plastic or use a silicone loaf pan**

Nutrition Facts : Calories 293 kcal, Carbohydrate 21 g, Protein 3 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 29 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

PISTACHIO SEMIFREDDO



Pistachio Semifreddo image

Categories     Food Processor     Mixer     Dairy     Egg     Nut     Dessert     Frozen Dessert     Pistachio     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 2 quarts

Number Of Ingredients 5

1 1/2 cups shelled salted pistachios (6 1/2 ounces)
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract

Steps:

  • Pulse 1 cup pistachios with 1/2 cup plus 2 tablespoons sugar in a food processor until very finely ground. Add remaining 1/2 cup pistachios and pulse until just coarsely ground.
  • Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
  • Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
  • Fold meringue into cream gently but thoroughly, then fold in nut mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.

HAZELNUT SEMIFREDDO



Hazelnut Semifreddo image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 38m

Yield 4 servings

Number Of Ingredients 9

1 cup hazelnuts
1 pint vanilla ice cream
1 pint hazelnut or coffee ice cream
1 1/2 cups heavy cream
Pinch salt
2 tablespoons confectioners' sugar
1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico
1 cup good-quality espresso, hot
1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside.
  • Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm.
  • In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.
  • To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately.
  • Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.

PEANUT BUTTER-CHOCOLATE SEMIFREDDO



Peanut Butter-Chocolate Semifreddo image

The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 40m

Number Of Ingredients 6

2 cups whole milk
1 1/2 cups sugar
2 cups creamy peanut butter (not natural)
4 ounces semisweet chocolate chips (3/4 cup)
2 cups heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.
  • In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.
  • In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).
  • Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.

Nutrition Facts : Calories 666 g, Fat 48 g, Fiber 3 g, Protein 15 g

TANGERINE SEMIFREDDO WITH SALTED ALMOND BRITTLE



Tangerine Semifreddo with Salted Almond Brittle image

Provided by Joanne Weir

Categories     Milk/Cream     Mixer     Egg     Oscars     Mother's Day     Frozen Dessert     Almond     Winter     Shower     Tangerine     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 19

Brittle:
2 tablespoons (1/4 stick) unsalted butter, divided
2 cups sugar
1 cup light corn syrup
1 cup water
1/4 teaspoon salt
2 cups blanched whole almonds, toasted , coarsely chopped
1/2 teaspoon baking soda
1 teaspoon flaked sea salt (such as Maldon)
Semifreddo:
5 large eggs, separated
1 cup sugar, divided
1/4 cup fresh tangerine juice or tangelo juice
2 tablespoons finely grated tangerine peel or tangelo peel
2 cups chilled heavy whipping cream
Sauce:
1 cup fresh tangerine juice or tangelo juice
2 tablespoons honey
4 tangerines or 3 tangelos, peeled, separated into segments

Steps:

  • For brittle:
  • Coat large rimmed baking sheet with 1 tablespoon butter. Combine sugar, corn syrup, 1 cup water, and 1/4 teaspoon salt in heavy large saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns amber and thermometer registers 330°F to 340°F, about 10 minutes. Remove from heat; immediately stir in remaining 1 tablespoon butter, then almonds and baking soda (mixture will bubble). Working quickly, pour mixture out onto prepared baking sheet. Using offset metal spatula, quickly spread mixture into irregular 15x10-inch rectangle. Sprinkle 1 teaspoon sea salt evenly over brittle. Cool brittle completely at room temperature until firm, about 2 hours. DO AHEAD: Can be made 1 week ahead. Break brittle into irregular pieces and store in airtight container.
  • Coarsely chop enough brittle to measure 1 1/2 cups; store in airtight container while making semifreddo mixture.
  • For semifreddo:
  • Line 9x5x3-inch metal loaf pan with 2 layers of plastic wrap, leaving generous overhang on all sides. Fill large bowl with ice cubes and water. Whisk egg yolks, 1/2 cup sugar, tangerine juice, and tangerine peel in medium metal bowl. Set bowl with yolk mixture over saucepan of simmering water. Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160&Deg;F, about 3 minutes. Remove bowl from over hot water and set over bowl with ice water. Using electric mixer, beat mixture until thick and cool, about 3 minutes. Remove bowl from over ice water.
  • Beat cream in another large bowl until peaks form; set aside. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, 1 tablespoon at a time, and beat until stiff but not dry. Fold 1/3 of egg whites into yolk mixture to lighten. Fold in remaining whites in 2 additions. Fold in whipped cream in 2 additions until just incorporated.
  • Spread 1/3 of semifreddo mixture (about 3 cups) evenly in loaf pan. Sprinkle 3/4 cup chopped brittle evenly over. Repeat layering with half of remaining semifreddo mixture; sprinkle remaining 3/4 cup brittle over, then spread remaining semifreddo mixture over (loaf pan will be very full and mixture will extend slightly over top of pan). Fold plastic wrap overhang over semifreddo to cover. Freeze overnight. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For sauce:
  • Bring tangerine juice and honey to boil in heavy small saucepan over medium-high heat, stirring occasionally. Boil until mixture is syrupy and reduced to generous 1/3 cup, stirring often, about 10 minutes. Transfer to bowl; cool completely. Stir in tangerine segments. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • Invert semifreddo onto platter. Remove plastic wrap. Dip large knife into hot water, wipe dry, then cut semifreddo crosswise into 1-inch-thick slices, dipping knife into water and wiping dry as needed. Place 1 slice on each plate. Spoon tangerine sauce alongside semifreddo and serve.
  • Ingredient tip:
  • Maldon sea salt has soft, pyramid-shaped crystals and a mild flavor. It's available at some specialty foods stores and from igourmet.com.

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