Christmas semifreddo
Do you want to surprise your guests at Christmas with a different dessert than usual?
simple and can you prepare in advance so you can dedicate yourself to other preparations? I have the perfect recipe for you!!!
A nougat-flavoured semifreddo made up of a cream based on meringue and cream, with the addition of dried fruit and candied fruit, and a base of caramel and cinnamon-flavoured biscuits... more Christmassy than that?? It's a freezer dessert so you can prepare it days in advance and store in the freezer.
It should then be served frozen, it remains soft and creamy thanks to the meringue, and you can decorate it with chocolate and other dried fruit.
Method
Prepare the mold.
Take a plum cake mold and line it with baking paper, you can use the method you prefer, I recommend reading this article on the different methods to be able to line it.
Weigh the cold cream from the fridge into a bowl and whip it with an electric whisk for a few minutes until it is well whipped.
In the bowl of a stand mixer, weigh the aquafaba, separately weigh the granulated sugar. Using the whisk and at medium-high speed, begin whipping the aquafaba. After a few minutes, when it starts to turn white and incorporate a little air, pour in the sugar little by little.
Continue whipping until all the sugar has been added and you obtain a nice stable and full-bodied meringue, about 10-15 minutes.
If you don't have a planetary mixer, you can use electric whisks.
While the meringue is whipping up, in another bowl, weigh all the dry ingredients, therefore chopped pistachios, candied orange, candied citron, chopped almonds, chocolate.
Pour the meringue twice over the cream and mix with a spatula making movements from bottom to top.
Mix only what is strictly necessary, air is very important in semifreddo so there is no need to disassemble the mixture.
Then add the dry ingredients and mix just a few seconds.
Pour all the mixture into the lined mould, level and place in the freezer.
Wait at least 5 hours before making the base otherwise the semifreddo will still be soft and you will not be able to roll out the biscuit base.
In a mixer, crush the biscuits until obtaining a powder, transfer to a bowl and add the melted margarine, mix with a spatula until obtaining a moist mixture.
Then take the semifreddo, pour the base over the semifreddo and level with a spatula.
Place in the freezer overnight. The following day, turn the semifreddo onto the tray, remove the mold and baking paper.
Melt the chocolate in the microwave or in a bain-marie until you obtain a fluid consistency. With a teaspoon, decorate the semifreddo by creating stripes with the chocolate, and quickly before it solidifies, add grains and candied fruit, it's a matter of seconds, you have to be very quick.
Store in the freezer.
