Semifreddo with egg white and blackberries
Now we are going to lightly consume the 6 egg whites we have left over from the previous semifreddo which had egg yolks (pâte à bombe) for the base this semifreddo will have meringue all 'italiano for the base. It is very important that the temperatures are respected and that the ingredients are mixed by hand so that as much air as possible and as little water as possible remains in them. As for whipped cream, use normal, milk cream, because of the fat and creaminess of the dessert, but if someone wants, you can also use vegetable cream, but it must be taken into account that the dessert will not have the creaminess as with normal whipped cream.
Preparation steps
- Wash the blackberries with cold water and chop in a blender or stick mixer.
- Sprinkle 250 g of sugar and 50 ml of water over low heat. When the sugar syrup reaches a temperature of 110 ° C, start making 6 egg whites and 50 g of sugar with a mixer. When the sugar syrup reaches a temperature of 121 ˚C, remove from the heat and gently pour into the snow until the mixture thickens and the temperature drops to room temperature.
- Stir the chopped blackberries into the prepared mixture by hand, stirring from the bottom of the bowl upwards until the mass is even.
- Make whipped cream from 500 ml of sweet cream and mix it into the prepared mixture by hand in the same way, then pour it into a mold and put it in the freezer for a minimum of 3 hours.
- The mixture can also be poured into small silicone or ordinary molds.
Serving
Before serving, remove the semifreddo from the freezer for a few minutes to release and place freshly sliced fruit on the part to be cut or, if desired, pour the appropriate fruit sauce over the sliced semifreddo slices.
