John Myers
Semifreddo Di Torrone
The perfect semifreddo di torrone recipe with a picture and simple step-by-step instructions.
For the sauce:
- 300 ml Cream
- 2 Pc. Egg yolk
- 2 Pc. Protein
- 50 g Sugar
- 2 packet Vanilla sugar
- 1 Pc. Vanilla pod
- 100 g Sugar
- 200 ml Coffee
- 1 Pc. Vanilla pod
For the garnish:
- Oranges
- Grapefruit
- Strawberries
- 200 ml Orange liqueur
- Whip the cream until stiff and fold in the egg yolks. Then grind the torrone in the mixer to a powdery mass (if you use soft torrone, it should be frozen beforehand).
- Beat egg whites until stiff and gradually pour in sugar and vanilla sugar until you get a shiny mixture. Fold the torrone, the egg whites (little by little) and the rum into the cream. Pour the mass into a silicone mold and freeze for at least four hours. It is best to let the semifreddo thaw in the refrigerator five minutes before serving.
- Fillet orange and grapefruit and marinate in orange liqueur about four hours before serving. Cut into the strawberries. Let the coffee with sugar and vanilla pod boil down for about 30 minutes until it has a syrupy consistency. Arrange everything together.
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