Best 3 Pineapple Semifreddo Recipes
Indulge in the tropical delight of pineapple semifreddo, a delectable dessert that combines tangy pineapple with the creamy richness of semifreddo. This frozen delicacy captivates the palate with its refreshing fruit notes and velvety texture, making it an ideal treat for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this culinary guide will accompany you on a journey to create the perfect pineapple semifreddo. With step-by-step instructions, tips, and a careful selection of recipes, you'll discover the secrets behind this delectable dessert, leaving your taste buds tantalized and craving for more. So, embark on this culinary adventure and relish the vibrant flavors of pineapple semifreddo, a tropical paradise in every bite.
Here are our top 3 tried and tested recipes!
PINEAPPLE SEMIFREDDO
A great way to change up the ice-cream habit! Taken from the Giada De Laurentiis recipe. Cook time is freezing time.
Provided by Pikake21
Categories Frozen Desserts
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray.
- Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled.
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Set aside.
- In another medium bowl, whip egg whites until foamy.
- With the mixer on, slowly add the simple syrup.
- Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes.
- Using a large rubber spatula, fold the pineapple into the egg whites.
- Fold the whipped cream into the egg white mixture.
- Gently, spoon the mixture into the loaf pan.
- Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month).
- To serve: Unfold the plastic wrap.
- Invert the semifreddo onto a cutting board.
- Remove the plastic wrap.
- Cut the semifreddo into 1-inch thick slices.
- Place on individual serving plates and top each slice with the crushed amaretti cookies.
Nutrition Facts : Calories 213.5, Fat 14.8, SaturatedFat 9.1, Cholesterol 54.3, Sodium 43.5, Carbohydrate 18.8, Fiber 0.8, Sugar 16.5, Protein 3
SEMIFREDDO
Provided by Food Network
Categories dessert
Time 12h25m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- In a mixer with a whisk attachment, whisk the cream into medium peaks. Add 1 cup of the sugar to the cream and continue to whisk until stiff peaks form. Turn the cream out into a large bowl. Clean the bowl and whisk attachment. Add the egg yolks and the remaining 1 cup sugar. Whisk until the yolks are pale yellow and tripled in volume. Add the yolks to the whipped cream. Add the almond or vanilla extract and begin to fold the yolks into the cream. Add the pistachios and turn the mixture out into a glass serving dish. Freeze overnight. To serve: Cut the semifreddo into desired size pieces. Place individual pieces in a serving bowl and top with berries and chocolate sauce. Garnish with powdered sugar and a sprig of mint.
RASPBERRY AND PISTACHIO SEMIFREDDO
I love this dessert because it is super easy to prepare! I serve this in the summer at our lake house and everyone gets so excited. I remember the first time I made it our friends the Zacharys were over for dinner and their eyes opened so wide when I walked out with this dessert. All I can say is that the semifreddo platter and everyone's plates were empty. Give this recipe a try if you want to impress your friends. It's gluten-free. Serve garnished with extra raspberries or puree some of the raspberries with a teaspoon of honey and drizzle on top.
Provided by Cindy Anschutz Barbieri
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 6h5m
Yield 6
Number Of Ingredients 6
Steps:
- Combine egg yolks with 3 tablespoons plus 1 teaspoon honey in the large bowl of an electric mixer fitted with a paddle attachment; beat until volume doubles and mixture is pale and creamy, about 10 minutes.
- Beat heavy cream in a bowl with an electric mixer until firm peaks form, 3 to 4 minutes. Gently fold cream into egg yolk mixture.
- Line a loaf pan with parchment paper, leaving an overhang on both sides. Pour mixture into the pan, smoothing the top. Cover with plastic wrap.
- Freeze until semifreddo is chilled, about 1 1/2 hour. Remove from freezer and stir in raspberries and pistachio nuts. Freeze until firm, at least 4 hours.
- Let semifreddo soften in the refrigerator before serving, about 15 minutes. Turn out of the pan and cut into slices.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 16.6 g, Cholesterol 259.2 mg, Fat 20.8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 10.9 g, Sodium 37.7 mg, Sugar 11.8 g
Tips:
- For a smoother texture, use a food processor or blender to puree the pineapple before freezing.
- If you don't have a food processor or blender, you can grate the pineapple on a box grater.
- Make sure to freeze the pineapple for at least 2 hours before churning.
- If you want a firmer semifreddo, churn it for a shorter amount of time.
- For a softer semifreddo, churn it for a longer amount of time.
- You can store the semifreddo in the freezer for up to 2 weeks.
Conclusion:
Pineapple semifreddo is a delicious and refreshing summer dessert. It's easy to make and can be enjoyed by people of all ages. With its creamy texture and sweet and tangy flavor, pineapple semifreddo is sure to be a hit at your next party or gathering.
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