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Italian semifreddo (ice cream) with blackcurrant
How to cook Italian semifreddo (ice cream) with blackcurrant
Step 1
Separate the whites from the yolks.
Step 2
Beat the yolks with 50 g of sugar. Beat egg whites to stiff peaks.
Step 3
Whip cream until fluffy.
Step 4
Combine yolks, whites and cream.
Step 5
Puree the currants with the remaining sugar in a blender.
Step 6
Line the mold with cling film. Scoop the mixture with a spoon, alternating between ice cream and berry puree.
Step 7
Place in refrigerator for several hours.
Step 8
Remove the mold from the freezer to the refrigerator one hour before serving. Take the semifreddo out of the mold and cut into portions.
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