L
ight and delicious, this summertime semifreddo is an ideal treat for you and your guests! It isn’t difficult to make, just follow my directions!
You’ve already noticed that I like semifreddo. Well – I do! Flavored with tangy passion fruit, lemon or berries, or with rich chocolate, hazelnut or caramel, doesn’t matter to me – I love them all!
Why Greek yogurt, and not a plain one? Well, there is a difference! Greek yogurt or strained yogurt is thick and creamy because it has been strained to remove the whey, therefore – it is ideal for making desserts. Plain yogurt, on the other hand, is much thinner – ergo – not good for desserts! Simple, right? It is enough to add some fruits and honey to Greek yogurt, and you instantly have a lovely sweet treat, but today, for making semifreddo, we will have a slightly more demanding procedure. :)
We will use Greek yogurt, egg whites, sugar, and raspberry puree.
You should take out your stand mixer and remember how to make Italian meringue because it is one of the important parts of this recipe. Everything you need to do is mix all the components, pour the mixture into a container, wait patiently for couple of hours for semifreddo to set, and you will have a delicious frozen dessert without ice cream machine!
Greek Yogurt and Raspberry Semifreddo Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 30 minutes
Cook time : 15 minutes
Ready in 45 minutes plus cooling
Level : Advanced
Coconut Sablé:- Butter 125g (4.4oz)
- Powdered sugar 55g (2oz)
- Unsweetened dessicated coconut 30g (1oz)
- All purpose flour 135g (4.8oz)
- Egg yolk 20g (1 medium yolk)
- Salt 1g (a pinch)
- Raspberry Puree 100g (3.5oz)
- Sugar 50g (1.8oz)
- Gelatin 4g (1Tsp)
- Water for gelatin (if you are using powdered gelatin) 16g (4Tsp)
- Italian meringue 140g (5oz)
- Whipped cream 115g (4.1oz)
- Greek yogurt 75g (2.6oz)
- Italian meringue 140g (5oz)
- Whipped cream 115g (4.1oz)
- Egg whites 85g (3oz)
- Sugar 200g (7oz)
- Make coconut sablé. Put flour, powdered sugar, dessicated coconut and salt into a bowl and mix well. Add cold, diced butter and rub dry ingredients into it until you get crumbly mixture. Add one egg yolk and mix until you get uniform dough. Wrap in cling film, flatten and leave in the fridge for about half an hour until firm.
- Roll chilled dough to 5mm (3⁄16“) thickness, cut 10cm (4”) circles, and place them onto parchment paper lined baking tray. Bake sablés at 180°C (350°F) for about 10-15 minutes until golden brown. Take them out from the oven, brush the edges of the sablés with an egg white and dip them in dessicated coconut. Take them back into the oven for another two minutes. Remove sablés from the oven and leave them to cool down.
- Whip the 230g (8.2oz) of cream (for both layers) to soft peaks, and put it in the fridge until needed.
- Line five round round molds with acetate strips. My molds are 8cm (3″) in diameter and 5cm (2″) high.
- For raspberry semifreddo soak gelatin in cold water and set aside. Put raspberry puree and sugar into a saucepan and heat until sugar dissolves. Remove from heat and add soaked gelatin. Stir the mixture until uniform and leave it to cool.
- Make Italian meringue for both layers out of egg whites and sugar. Place egg whites into a bowl of a stand mixer fitted with whisk attachment. Put sugar and some water into a saucepan and start cooking the syrup. When the syrup reaches 110°C (230°F), start mixing egg whites on medium speed. When the syrup reaches 118°C (245°F), pour it into foamed egg whites, and continue whisking until meringue cools down.
- Weigh Italian meringue and whipped cream for each layer.
- When raspberry mixture cools down, add Italian meringue, and at the end, fold in whipped cream. Fill the molds halfway and freeze the semifreddo.
- For Greek yogurt layer combine Greek yogurt with Italian meringue, and add whipped cream. Fill the molds over frozen raspberry layer all the way to the top of the mold. Level the top with small spatula, and leave everything in the freezer for couple of hours to set.
- When your semifreddo freezes, take it out of the mold, remove the acetate strip and place it onto coconut sablé. Top it with some chopped pistachios and fresh raspberries and enjoy!
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