Semifreddo

Liquid mix

50% Solid

50% Liquid

Final product

50% Air

25% solid

25% liquid

Balancing of semifreddo

Sugars: 15-25%

Fat: 16-25%

Other solids: 3-10%

Total solids: 45-55%

 

Semifreddo

Traditional Italian frozen dessert, served at -16/-18°C.

 

Composition:

1. Whipped cream
2. Whipped (pasteurised) eggs (white/yoll/whole)
3. Aromatisation (nuts, fruit, coffee)

 

Mousse

Modern cake, can be made for +4°C or -18°C

 

Composition:

1. Whipped cream
2. Aromatisation (nuts, fruit, coffee)
3. Stabilisers

 

Parfait

Traditional French frozen dessert, served at -18°C

 

Composition:

1. Whipped cream
2. Pate a bombe (whipped egg yolk)
3. Aromatisation

 

Pate a bombe

250 g egg yolk

25 g egg

500 g sucrose

150 g water

 

Cook to 85°C and whip till cool.

 

Italian meringa 

250 g egg white

500 g sucrose

150 g water

 

Whip egg white. Make a syrup of water and sugar and cook at 120°C, pour the syrup on the egg white while whipping till it cools down.

 

Italian meringa 

250 g egg white

500 g sucrose

150 g water

Whip egg white. Make a syrup of water and sugar and cook at 120°C, pour the syrup on the egg white while whipping till it cools down.

Basic Semifreddo

650 g semi-whipped cream

350 g Italian meringa

 

Mix together gently, give the shape and cool in blast chiller. Serve at -18°C.

 

Basic Semifreddo

650 g semi-whipped cream

350 g Italian meringa

 

Mix together gently, give the shape and cool in blast chiller. Serve at -18°C.

 

Pistachio Semifreddo

580 g semi-whipped cream

70 g pistachio paste

350 g Italian meringa

2 g salt

 

Mix together gently, give the shape and cool in blast chiller. Serve at -18°C.

 

Hazelnut Semifreddo

550 g semi-whipped cream

150 g pistachio paste

450 g Italian meringa

 

Hazelnut croccante

100 g praliné hazelnut

200 g coarse hazelnut paste

50 g cocoa butter

feullettine or biscuit

 

 

 

Strawberry Semifreddo

600 g semi-whipped cream

500 g strawberry puree

500 g Italian meringa

 

 

 

 

 

Strawberry Semifreddo

600 g semi-whipped cream

500 g strawberry puree

500 g Italian meringa

 

 

 

 

 

Strawberry pocheé

1500 g strawberry

450 g sugar

150 g glucose syrup dry

(lemon juice)

 

Heat to max 80°C and let cool at room temperature. Let it rest in the fridge for at least 24h before use.

 

Preserve at 4°C for up to 1 month.

 

Salted caramel sauce

50 g water

100 g sugar

100 g cream 

50-90 g butter 

2-4 g salt

 

Make caramel with water method, when it's brown, remove from heat, add cream (at room temperature or warm). When it's all mixed add butter and salt.