‘Il Semifreddo al torrone’ is probably the most popular dessert on our menu card.
Once I tried and propose a different version but I had a few unhappy customers. I hadn’t realized that so many people are very loyal to their taste buds and to us restaurateurs.
In order to succeed in making your first Semifreddo, get organized and arrange all your ingredients in front of you, in the sequence you’ll need them.
- Put the dish (approx. size 25x15x5) that you’re going to use already in the freezer.
- The torrone has to be cold, so prepare it earlier in the day or the day before.
- Grind the torrone.
- Mix the ingredients for the topping.
Ingredients for 500 gr. of torrone:
250 gr. white sugar
150 gr. of toasted almonds
100 gr. of toasted pistachios nuts
The juice of ¼ of a lemon or orange
Method:
Please be very cautious when making caramel as its temperature gets to almost 200°! - In a wide frying-pan, place the sugar, and on a low heat allow it to slowly melt.
- When the sugar has completely melted and the colour is like that of dark honey, throw the nuts in and mix with two wooden spoons so that every nut is coated with caramel.
- Squeeze in the lemon and stir once more (This will make it easier to break up).
- Always with caution, tip now the hot torrone either on a silicon mat or onto a lightly oiled surface (ideally a marble table).
- Allow it the cool completely.
- Take 400 gr. of the torrone and with a kitchen robot grind it almost to a powder. A few coarser bits will add texture. (If you don’t have a robot, put the torrone in a thick plastic bag or tea towel and smash it up with the use of a rolling pin. Great way to release tension and stress!!!)
- What's left of it will keep in an air tight jar for a long time. If it lasts for a long time!
Ingredients for Semifreddo:
400 gr. of Torrone
5 bio eggs, separated
50 gr. of light brown sugar
30 ml. of Marsala all’uovo (egg Marsala wine)
30 ml. Amaretto liquor
500 ml. whipping cream ( 40% fat)
1 vanilla stick (or 2 tsp. of vanilla essence not extract)
For the topping:
50 gr. dark chocolate, broken up in small pieces
20 gr. white chocolate, broken up in small pieces
50 gr. pistachio nuts, finely ground
Method: - Separate the eggs and put the whites in a clean bowl and set aside.
- In another bowl place the egg yolks along with the sugar, the Marsala, the Amaretto and the seeds of the vanilla or essence.
- Put the bowl over a pan of simmering water and with an electric whisk make the zabaglione. It should take 15 to 20 minutes or until doubled in size.
- In another bowl beat the cream until dense and floppy but not hard.
- Now with a clean whisk beat the egg whites to hard peaks.
- Put the ground torrone in a big bowl, and add the zabaglione to it.
- With gentle movements fold-in the two. You want to retain some of the air so to make the semifreddo light.
- Add the cream and always gently, fold it into the zabaglione mix.
- With a spatula or a very big spoon fold in the egg whites a bit at the time. Here again I have to stress the importance of trying to keep as much of the air as possible in you mixture.
- Pour everything into the cold dish.
- Scatter the topping of the two chocolates and powdered pistachio nut.
- Cover it with a lid or some kitchen foil and freeze it for at least 4 to 5 hours before serving.
At the restaurant we serve it with a cup of hot espresso coffee on top of it.
Mmmmmmmmmdelicious.
Ps. Sometimes in the winter when there seems to be always dry figs and dates left over from Christmas, I soak for an hour or so in Marsala wine and then I add them to the mix.
Even more delicious!!!
