Lactose-free Fruit Seed Tart
by
132 recipes
Semifreddo with blueberries and raspberries
ingredients
servings
4
Raspberries
200 oz
Blueberries
150 oz
Fresh cream
150 oz
Egg, egg white
1 unit
Gelatin for dessert
4 oz
Brown sugar
40 oz
Desserts from Italy
Semifreddo with blueberries and raspberries
Semifreddo with blueberries and raspberries
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Sweet, fresh goodies
preparation
step 1
Soak the gelatin in cold water for about 15 minutes. Rinse the berries separately, drain the raspberries well and put the blueberries in a saucepan with the brown sugar and heat over low heat for 3-4 minutes, stirring.
step 2
Blend the Blueberries, pass them through a fine mesh strainer, turning and pressing the pulp with a spoon to extract as much juice as possible. Bring the juice back to the low flame, melting the squeezed gelatin inside, turn off the heat and let it cool.
step 3
Cover 4 individual molds with cling film, divide the raspberries on the bottom of each and put in the freezer. We whip the cream and egg white separately. Add the blueberry juice to the cream a little at a time with a spatula, then add the egg white
step 4
Take the molds from the freezer, fill with the blueberry cream and put in the freezer for at least 2 hours. Spent, Remove the semifreddo from the freezer, let it heat for a few minutes, turn it upside down on the dessert plates, discard the cling film and serve.
