Ginger semifreddo is a refined and delicious variation of the classic Italian dessert, combining the velvety creaminess of semifreddo with the spicy and aromatic flavor of ginger. This light and refreshing dessert is perfect for those looking to end a meal with a sweet yet subtly spicy note. Like all semifreddo, ginger semifreddo is based on a delicate mixture of whipped cream, eggs, and sugar. These ingredients are expertly combined to create a soft and creamy texture that, once frozen, remains smooth and light, without becoming hard like ice cream. Fresh ginger, finely grated or used in syrup form, adds a lively touch to the semifreddo. Its pungent note perfectly balances the sweetness of the cream, creating a pleasant and sophisticated contrast. In some versions, ginger can be accompanied by a hint of lemon or honey, enhancing its flavor even further. Ginger semifreddo is typically served well-chilled, sliced or in individual cups. It can be garnished with thin slices of candied ginger, a dusting of cocoa powder, or a drizzle of caramel to add a decorative touch and extra flavor. Its soft texture and delicate taste make it the perfect dessert for a summer dinner or a special evening.
| 8 | 8h | Difficult |
|---|---|---|
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Ingredients
- 500 gr. Fresh cream.
- 70 gr. Plain chocolate (70%)
- 55 gr. Candied ginger (chopped)
- 40 gr. Egg whites
- 3 Egg yolks
- Butter
- Salt
Method
- Lightly grease two plum cake molds (17x8x6 cm) with butter.
- Boil 100 g of cream with the chopped ginger and set aside.
- In a small saucepan, combine 80 g of sugar and 50 g of water, cooking until the mixture reaches 112°C (use a digital thermometer).
- In a bain-marie, beat the egg yolks while gradually adding the cooked sugar syrup (at 112°C), whisking continuously until the mixture becomes light and fluffy. Continue whipping to cool the mixture by placing it in a cold bain-marie. Once cooled, while still whisking, fold in the cream and ginger mixture.
- In a separate bowl, whip the egg whites with the remaining sugar and a pinch of salt until stiff peaks form.
- Whip the remaining cream and gently fold in the yolk mixture, followed by the whipped egg whites, mixing carefully to maintain the airy texture.
- Pour the mixture into the prepared molds and freeze for 6-8 hours.
Serve the parfait in slices, garnished with chopped ginger and a sauce made by melting hot chocolate in a bain-marie.