Livia’s Semifreddo with Apricots

Name: Livia’s Semifreddo with Apricots
Cook time: 180 min
Total time: 180 min
Yield: 3 servings
Ingredients: 250 ml Whipping cream; 500 g Apricots; 80 g Icing sugar; 2 Eggs; Vanilla sachets

Semifreddo is a type of frozen dessert often served for special occasions in Italy. It's sort of like ice-cream but is more like a frozen mousse as the eggs are whipped first before freezing. I used to regularly teach people how to make this dish at cooking classes and they always loved it. It's a really delicious summer dessert that is easy but very impressive if hosting; better still, it can be prepared in advance so you aren't having to prep when people are round your table. There are two options for presentation. Sauce on the top or the bottom. Make sure to put some in the bottom of the moulds if you want the sauce on top. Otherwise, just keep some back to decorate the plate before you take the semifreddo out. I've included pictures of both so you can decide for yourself. Enjoy!

Cook

Ingredients

Method

Turn cooking mode on

Step 1

Clean and wash the apricots, cut them in small pieces and cook them with a bit of sugar in a pan, until you obtain a very yellow sauce that will flavour and colour the semifreddo. Set aside to cool.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

250

Whipping cream

500

Apricots

Icing sugar

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

There are two options for presentation. Sauce on the top or the bottom. Make sure to put some in the bottom of the moulds if you want the sauce on top. Otherwise, just keep some back to decorate the plate before you take the semifreddo out. They are still quite firm (you should keep them in the fridge until using them) and do make sure that you add the whipped whites very gently. Fold them in instead of stirring aggressively. When the mixture is ready, wet the molds with some water, so that the semifreddo will not stick to them. Take it out 10 minutes before you are ready to eat it.

Your private notes

Only visible to you

Made it?

Sweet treats,

Team recipes

Comments

Cancel

More to explore

Giulina’s Risi e Bisi

1 hr 5 mins

Linda’s Pizzocheri alla Valtellinese

36 minutes

Megan’s White Pork Ragu

55 minutes

Anna Maria’s Sagne e Fagioli

2 hr 28 mins

Anna & Bruno’s Tuscan Stew with Polenta

3 hours

Maria’s Roast Chicken Thighs

35 minutes

Linda’s Tortino di Patate

30 minutes

Michaella’s Sausage, Chestnut & Sage Casserole

1 hour

Livia’s Semifreddo with Apricots

Semifreddo is a type of frozen dessert often served for special occasions in Italy. It's sort of like ice-cream but is more like a frozen mousse as the eggs are whipped first before freezing. I used to regularly teach people how to make this dish at cooking classes and they always loved it. It's a really delicious summer dessert that is easy but very impressive if hosting; better still, it can be prepared in advance so you aren't having to prep when people are round your table. There are two options for presentation. Sauce on the top or the bottom. Make sure to put some in the bottom of the moulds if you want the sauce on top. Otherwise, just keep some back to decorate the plate before you take the semifreddo out. I've included pictures of both so you can decide for yourself. Enjoy!

Cook

Ingredients

Method

Turn cooking mode on

Step 1

Clean and wash the apricots, cut them in small pieces and cook them with a bit of sugar in a pan, until you obtain a very yellow sauce that will flavour and colour the semifreddo. Set aside to cool.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

250

Whipping cream

500

Apricots

Icing sugar

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.