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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

with eggs with fish with lactose

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Semifreddo with blueberries and raspberries

Sweet, fresh goodies

Semifreddo with blueberries and raspberries step 1

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.

Semifreddo with blueberries and raspberries step 2

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.

Semifreddo with blueberries and raspberries step 3

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

Semifreddo with blueberries and raspberries step 4

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.

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