I wanted to publish this two-tone semifreddo for a while, and now that we are enjoying the warm weather, I figured it would be a good time to post it on the blog. It’s super creamy, delicious and very easy to prepare. Besides, it’s suitable for vegans too! (Semifreddo is usually prepared with eggs).
This dessert was born 500 years ago when pastry chefs were trying to prepare a refreshing treat. Then, ice makers didn’t exist, so they used to serve this. For anyone interested, there’s a book called “The Empress of Ice Cream” (A. Cappella) that I would highly recommend. It explores some of the delicious experiments of pastry chefs at the court of Louis XIV.
INGREDIENTS for a 1-liter mould (4 ½ cups)
300 gr (2 cups) strawberries
250 ml (1 cup) soya cream for whipping
200 gr (2 cups) blueberries
150 gr (⅝ cups) vanilla soy yogurt I bought at Gadis Supermercados
50 gr (¼ cup) coconut sugar
2 tsp. chia seeds
Wash the strawberries and blueberries and blend them with the sugar. Set aside.
In a big mixing bowl, whip the cream. Later add the yogurt, and now, with a spatula, gently fold ⅓ of the berries into the mix. Add the chia seeds too. Pour the mix in a silicone mould and transfer to the freezer for about an hour. After this time, add the berries mix and replace it back on freezer for at least 6 hours more.
Unmold over a board easily as it’s a silicone mould. Cut the semifreddo easily putting a big knife under hot tap water for 2-3 seconds.
This recipe is adapted from Monique D’Anna’s book “Scegli, componi e gusta: healthy break”.
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