Ingredients with Measurements:
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 egg yolks
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped walnuts
- 1/4 teaspoon salt
Special equipment needed:
- Electric mixer
- 9x5 inch loaf pan
- Parchment paper
- Plastic wrap
- Freezer
Step-by-step instructions:
1. Line the loaf pan with parchment paper, leaving an overhang on each side.
2. In a heatproof bowl, whisk together the egg yolks and sugar until pale and thick.
3. In a small saucepan, heat the milk and salt over medium heat until it just begins to steam.
4. Slowly pour the hot milk into the egg mixture, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 minutes.
6. Remove from heat and stir in the mashed bananas.
7. In a separate bowl, whip the heavy cream until stiff peaks form.
8. Fold the whipped cream into the banana mixture until well combined.
9. Melt the chocolate chips in a double boiler or in the microwave.
10. Fold the melted chocolate and chopped walnuts into the banana mixture.
11. Pour the mixture into the prepared loaf pan and smooth the top.
12. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
13. To serve, remove the semifreddo from the pan using the parchment paper overhang.
14. Cut into slices and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Freezing time: 4 hours or overnight
Temperature:
Freezer
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 80mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- Instead of semisweet chocolate chips, you can use dark chocolate or milk chocolate chips.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- Add 1/4 cup of peanut butter to the banana mixture for a chocolate and peanut butter semifreddo.
- Use strawberries or raspberries instead of bananas for a berry and chocolate semifreddo.
Tips and tricks:
- Make sure the whipped cream is stiff before folding it into the banana mixture to ensure a light and airy semifreddo.
- To make it easier to remove the semifreddo from the pan, run a knife around the edges before lifting it out.
Storage instructions:
- The semifreddo can be stored in the freezer for up to 1 week.
- Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
Reheating instructions:
- The semifreddo does not need to be reheated. Serve it straight from the freezer.
Presentation ideas:
- Serve the semifreddo on a chilled plate with a drizzle of chocolate sauce and a sprinkle of chopped nuts.
Garnishes:
- Chopped nuts
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Chocolate chip cookies
- Vanilla ice cream
Troubleshooting advice:
- If the semifreddo is too soft, freeze it for a little longer.
- If it is too hard, let it sit at room temperature for a few minutes before serving.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Semifreddo is an Italian dessert that literally means "half-cold". It is a frozen dessert that is similar to ice cream but is lighter and creamier.
Flavor profiles:
- Sweet
- Creamy
- Chocolatey
- Nutty
- Fruity
Serving suggestions:
- Serve the semifreddo as a dessert after a dinner party or as a special treat for a family gathering.
Related Categories
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Region: Italian
Taste: Sweet, Creamy, Chocolaty, Banana, Banana-Flavored