40 minutes Preparation And 5 minutes Cooking Time With Total 45 Minutes See How To Make Almond Cookie And Dark Chocolate Semifreddo In Our Recipe.
Ingredients
- 250 g % 60 dark chocolate
- 4 pieces large size, room temperature egg
- 50 g granulated sugar
- 500 ml cold milk cream
- 100 g bitter almond cookie
- Cocoa and bitter almond cookie crumbs
Preparation
- 1. @kitchenart_ist 16.
- 2. 4 one thousand followersBeyza yücelBreak the eggs into a heat-resistant bowl and whisk with an electric mixer by adding powdered sugar until it reaches a creamy consistency.
- 3. Place the bowl of your beaten eggs over a pot of boiling water, and continue to whisk with an electric mixer until it rises and thickens (6-8 minutes kadar).
- 4. Meanwhile, by slightly lowering the heat of the stove, ensure the water simmers lightly without boiling.
- 5. It is important to do this process very carefully and without interruption, otherwise you may cause the egg to cook or cause the egg to separate from its sauce by whisking for too long.
- 6. When the eggs you have whisked reach a thick consistency, set them aside to cool.
- 7. Whip the cold cream well until it thickens and melt the dark chocolate.
- 8. Add the melted chocolate into the eggs that have reached room temperature and incorporate them together using a spatula, taking care not to overmix and deflate them.
- 9. Add the chocolate mixture into the whipped cream in 3-4 stages and fold it in from the bottom with a spatula to make it a homogeneous mixture.
- 10. Line your loaf pan (15 cmx 30 cm) with cling film, allowing it to overhang the edges slightly, ensuring there are no gaps.
- 11. Pour the semifreddo mixture you have prepared into your mold so that it fills half of it, and cover the top generously with crumbled amaretti cookies.
- 12. Add the remaining mixture and place it in the freezer by covering the top with cling film overflowing from the edges.
- 13. Until it hardens, keep in the freezer for approximately 4 hours.
- 14. When the Semifreddo has frozen enough and reached the right consistency, remove it by turning your baton mold upside down.
- 15. After letting it sit at room temperature for a while to be able to cut easily, sprinkle cocoa and crumbled bitter almond cookies on top, and serve by slicing.
- 16. Don't forget that you should store the semifreddo in the freezer like ice cream.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 40 min
- Cooking: 5 min
- Servings: 10
- Published: 25.10.2026
Recipe Images
Recipe Author
Derya Öztürk
12 recipes
