Recipe for vanilla semifreddo with apricots and toasted almonds

Are you looking for a refreshing yet sophisticated dessert for your next summer party or family gathering? Do you want something that looks and tastes impressive but doesn’t require hours of baking or complicated techniques? Then you should try this recipe for vanilla semifreddo with and .

Semifreddo is a classic Italian dessert that literally means “half-frozen”. It’s a cross between ice cream and mousse, with a light and airy texture that can be easily flavored and adapted to different fruits, nuts, or chocolates. The secret to the smoothness and stability of semifreddo lies in its two main components: whipped cream and egg yolks. By beating these ingredients separately and then folding them together, you create a silky and velvety consistency that doesn’t harden or melt too quickly, even after being stored in the freezer for several hours.

To make this vanilla semifreddo with apricots and toasted almonds, you will need the following ingredients:

– 2 cups of heavy cream
– 4 egg yolks
– 1/2 cup of granulated sugar
– 1 teaspoon of vanilla extract
– 8 fresh apricots, pitted and chopped
– 1/2 cup of toasted sliced almonds
– A pinch of salt

Start by whisking the egg yolks and sugar together in a heatproof bowl set over a saucepan of simmering water. Keep whisking until the mixture becomes pale yellow and thick, and the sugar dissolves completely. You can test it by rubbing a bit of the mixture between your fingers and feeling that it’s smooth and free of grittiness.

Remove the bowl from the heat and continue whisking for a few more minutes, until the mixture cools down a bit and starts to resemble a custard. Add the vanilla extract and salt and whisk again. Set aside to cool completely.

While the egg yolk mixture is cooling, whip the heavy cream until soft peaks form. Be careful not to overwhip it, as it can turn into butter very quickly. Gently fold the whipped cream into the egg yolk mixture, in three batches, until fully incorporated. The resulting mixture should be fluffy, smooth, and light yellow.

Add the chopped apricots and toasted almonds to the semifreddo mixture and fold them in gently. You can reserve some of the almonds for garnish, if you like. Pour the mixture into a loaf pan or other container with a lid that can fit in your freezer. Smooth the top with a spatula and cover with plastic wrap or foil. Freeze for at least 4 hours, or overnight, until firm.

To serve, take the semifreddo out of the freezer and let it sit at room temperature for a few minutes. Dip a sharp knife in hot water, wipe it dry, and run it around the edges of the pan to loosen the semifreddo. Then invert the pan onto a serving dish and tap it a few times to release the dessert. Cut it into slices or portions as desired, garnish with extra sliced apricots and almonds, and enjoy!

This vanilla semifreddo with apricots and toasted almonds is a dessert that looks and tastes like it took a lot of effort, but can be made in less than an hour (excluding freezing time). The combination of the delicate cream, the sweet and tangy apricots, and the crunchy almonds creates a contrast of textures and flavors that is perfect for summer. You can also experiment with other fruits, such as berries, peaches, or mangoes, or substitute the almonds with hazelnuts, pistachios, or chocolate chips. The possibilities are endless, so let your imagination and palate guide you. Buon appetito!