Fig semifreddo

Sep 08, 2020
Semifreddo ai fichi

INGREDIENTS

500 g of ripe figs

250 g of sugar

6 egg yolks

400 ml of fresh cream

Grand Marnier liqueur or other favorite

PROCEDURE

  • Wet the silicone mold with the liqueur.
  • Peel the figs and blend them.
  • Whip the cold cream until stiff.
  • Beat the egg yolks with 180 g of sugar in a bain-marie until they become light and frothy (that is, place the egg yolks in a bowl and place this over a saucepan with water; place on the heat and start beating the egg yolks with an electric whisk until they swell well).
  • Incorporate the blended figs and whipped cream into the egg yolks using a spatula and movements from the bottom upwards.
  • Pour into the mold moistened with liqueur and place in the refrigerator covered with cling film to solidify (at least half a day).
  • I recommend putting it in the freezer for a couple of hours to make it easier to unmold.
  • Garnish as desired.

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