1875 replies to this topic

[Kami]

SEMIFREDDO (Jamie Oliver)


Ingredients
1 vanilla bean
1/4 cup sugar
4 large fresh eggs, separated
2 cups plus 2 tablespoons heavy cream
salt


Preparation
I don’t know anyone who hasn’t groaned with pleasure at eating this! It is so delicious and really quick and easy to make. This recipe, with variations, is a great substitute for ice cream because, although I personally love making ice cream, who makes it at home in reality? Almost no one! We just go and buy some. I know I do.

Semifreddo is special in its own right — it’s as diverse and refreshing as ice cream. I have given you some of my favorite variations, but you can experiment with the basic recipe yourselves.

For best results, it’s important to gather all your ingredients together and make it as quickly as possible (no pressure intended! It’s just better to freeze it with as much air in as possible). After preparing your flavoring, the semifreddo takes literally four minutes to make. Once made, pour it into any chosen container — I like to use a large earthenware dish.

Then place it in the freezer.

I always make this quantity. If you make more than you need, just scoop the leftover piece into serving portions and put it back into the freezer.

Then, when you want a piece, take it out of the freezer, let it thaw slightly in the refrigerator to “semifreddo” (semi-frozen), and remember — the same rules apply to this as they do to ice cream, in that you can’t leave it hanging about and then refreeze it. That’s asking for trouble!

Semifreddo is quite rich. To complement it perfectly, serve it with some fresh fruit beside it —raspberries, strawberries, blueberries, cherries — whatever’s in season. In Italy they often serve it with caramel or toffee, and even a fruit coulis sometimes. I don’t really like all that stuff, but it’s up to you. Just don’t try too hard.

Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half. Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important! Please don’t overwhip it.) Then in a third bowl whisk or beat the egg whites with an electric mixer with a pinch of salt until they form very firm peaks (this is when you can pull the egg whites in any direction and they will stay like it). At this point add the flavoring you have chosen (see the variations to follow, or choose one of your own), the cream and egg whites, to the egg yolk mixture. Gently fold in. Immediately scoop the contents into your chosen container. Cover with plastic wrap and freeze until you’re ready to eat it.


Jaz sem pripravila tole različico!

Praline Semifreddo

Ingredients
11oz peeled hazelnuts
1 cup sugar
1/4 cup water


Preparation
This is one of my real favorites, roasted hazelnuts in caramel, just superb!

To make caramel successfully, it needs your undivided attention for about 10 minutes. You can’t leave it for a moment, and do be careful with kids around — caramel burns are some of the worst kind, no joke! I’ve never burned myself on caramel and nor should you, just use your head and resist the temptation to taste it at any time.

Roast the hazelnuts in the oven at 425 degrees F until golden (about 4 minutes).

Really watch them, because if you overroast them they go bitter and you can’t use them. Put the sugar and water in a thick-bottomed pan and place on a medium-high heat. The mixture will start to bubble and then turn into a clear syrup.

To begin with, it will gradually start to color in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of color. When it’s all golden brown, carefully tip it away from you and gently add the nuts. Turn the heat down to a simmer and gently stir to coat the nuts in caramel. When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to a double thickness of wax

paper on a surface that won’t burn. It will cool to a flattish solid sheet.

When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in the food processor until the pieces are still quite chunky (very approximate size about 1/4 inch). Remove about half the praline, then pulse the rest to a powder (or put it in a dish towel and bash with a rolling pin), and add both lots of praline to the semifreddo mixture.

[Sarah]

Hvala!

[Princeska]

Men je pa ta novi Piran všeč: burbonska vanilija z malinovim prelivom

[Jinadaze]

Meni so vsi novi Piran obupno presladki.

[Kalypso]

Mövenpickova banana je odlična.

[Fluffy The Stud Eater]

OMG, to je pa za probati! Upam, da pri nas imajo. Nimajo, ne?

[Kalypso]

Nimam pojma, Fluffy.

V bistvu niti v Mövenpickovi domovini še nisem zasledila, da bi jo prodajali v lončku. Sem jo jedla na kepico.

[Fluffy The Stud Eater]

[Kalypso]

Pridi na obisk. Veš kakšno izbiro okusov Mövenpickovih sladoledov imajo.. Uff. Se zadnjič v trgovini nisva mogla odločit katerega bi zbrala.

Te še morm probat:
Mövenpick Coconut & Lemongrass (Limited Edition)


Rosemary & Apricot (Limited Edition)

[Sinnaia]

OMG, Coconut & Lemongrass

[Fluffy The Stud Eater]

[Kalypso]

Midva sva zdaj nabavila tega, ki pa mi ga še ni uspelo poskusit. Pričakujem pa, da bo vsaj tako dober kot je Mövenpickova jagoda.

[Sinnaia]

Izgleda super. Pri nas ga seveda ni.

[Olivija]

Presni veganski sladoled inspired by Nika!

Banano je treba kak dan prej zamrznit - jih zamrznem vec na enkrat in imam na zalogi.

1 zamrznjena banana
1 frisna banana
skodelica zamrznjenih malin&visenj (1/2 malin, 1/2 visenj)

[Zlatolaska]

Ojoj! To mi je vrhunska kombinacija za sladoled. Dolgo časa so imeli v McDonaldsu čokolado/mint

Res je yummy kombinacija, sem jedla v Italiji na kepico in je res ful podobno kot After Eight, tako da če grete kaj v Italijo nujno probajte!

Olivija, super izgleda in ful na izi. Razen če rabiš za to oni prav icecream maker? Ker jaz tega nimam, pa bi imela, ampak je superduper drago (če hočeš dobrega). Jaz se že dva tedna spravljam k temu da naredim en veganski sladoled malina-temna čokolada ampak so ful zakomplicirane in težko dobavljive sestavine tako da se bom tvojega prej lotila.

[Olivija]

Nobenega icecreammakerja ne potrebujes. Zaradi banan je tudi taka fina kremna struktura, polna- a ne mastna, kot od mlecnih ali smetanastih sladoledov. Zmiksas v blenderju in postrezes.

Meni so taki sladoledi bozanski, niti pod razno me ne ganejo vec ti v banjicah, kupljeni ali pri siptarjih. Domac je najbolj dober in se najbolj zdrav.

[Jinadaze]

Meni pa ti sorbeti vseeno ne potegnejo toliko, kot mlečni sladoledi (mora pa bit brez smetane, z rastl. maščobo), prisegam na Carte d'Or.

[Coco*]

Uf, meni so CdO eni slabših, sploh vanilija, ki ste jo vsi tako hvalili.

[Sinnaia]

Zanimivo, meni je njihova vanilija super.