Berry Semifreddo with chocolate sauce

Berry Semifreddo with chocolate sauce

Berry Semifreddo with chocolate sauce


7 protein
1 tsp instant coffee
0.75 cups of sugar
50 g of roasted hazelnuts
600 ml cream fat content of 35%
500 g of frozen berries
0.25 Cup powdered sugar
For the chocolate sauce:

140 ml cream fat content of 35%
3 tbsp water
1 tbsp honey
140 g dark chocolate
1.5 tbsp butter


To prepare the meringue. Nuts finely chop. Beat 3 egg whites with instant coffee. Continuing to whisk, gradually add sugar. Add the walnuts, beat the mixture in a lush foam.

Preheat the oven to 150°C. baking tray lay a sheet of parchment, then put the protein mixture with a layer thickness of 2 cm and Bake 1 hour Remove from the oven and allow to cool completely.

Whisk cream with a mixer until they begin to hold shape. Break meringue into small pieces. One third deferred, and the remaining meringue mixed with whipped cream.

To prepare berry layer. Berries to defrost, dry and grind in a blender into a puree. The remaining proteins whisk with sugar in a lush foam and mix with berries.

Shape with high sides to lay two layers of cling film, leaving the free edge, and put into the freezer for 10 mins Then take out and spread 1/3 of the creamy mixture on the bottom of the form, from above put half of the berry mixture. Repeat the layers again, put the last layer of whipped cream, sprinkle with remaining crumbs meringue.
Cover the cake loose ends of the film, lay a sheet of foil. Place in the freezer for at least 3 h.

For the sauce in a saucepan, combine cream, water and honey and heat to a slow boil. Then reduce the heat, add the chocolate and butter. Heat, stirring, over low heat until the chocolate melts.
Remove the cake from the freezer. Serve cold with hot sauce. The cake can be decorated with fresh or canned berries.

Bon appetit!

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