Semifreddo with Torrone and Mandarin by Roberto Taffuri

This delicious recipe comes from Roberto Taffuri Head Chef at Ventuno Restaurant. Now is the perfect time of year for a light semi-frozen Italian dessert known as ‘semifreddo’. Not quite an icecream the meaning is “semi – cold” and so much easier to make than icecream. Semifreddo has the texture of frozen mousse. Combine with gorgeous chocolate and mandarin for a truly decadent and refreshing dessert.

Semifreddo with Torrone & Mandarin
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Servings Prep Time
6people 20minutes
Cook Time Passive Time
10minutes 5-6hours
Servings Prep Time
6people 20minutes
Cook Time Passive Time
10minutes 5-6hours
Semifreddo with Torrone & Mandarin
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6people 20minutes
Cook Time Passive Time
10minutes 5-6hours
Servings Prep Time
6people 20minutes
Cook Time Passive Time
10minutes 5-6hours
Ingredients
  • 2 egg whites
  • 120 grams caster sugar
  • 100 grams Oliviero Hard Almond Torrone
  • 3 mandarins
  • 250 ml pure cream
Servings: people Units:
Instructions
  1. Using the bain-marie (water bath) technique, whip 2 eggs whites with caster sugar for 10 minutes with an electric beater.
  2. Add mandarin zest and juice to mixture.
  3. Finely chop the Oliviero Hard Almond Torrone and add it into the mixture with the pure cream.
  4. Fold all ingredients together. And put into a round mould.
  5. Put into the freezer for 5-6 hours.
  6. Once the semifreddo has set, cut into slices and serve with wedges of mandarins and melted chocolate.
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