Peanut Butter Semifreddo

"If you don't have an ice cream maker, this recipe for a peanut butter semifreddo is the perfect solution. It's a creamy Italian dessert that means semi–frozen – an ideal treat for the summer."
 
Download
photo by Mary Jenny photo by Mary Jenny
photo by Mary Jenny
photo by Mary Jenny photo by Mary Jenny
Ready In:
24hrs
Ingredients:
8
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Line an 8x4–inch (2 L) loaf pan with a large piece of plastic wrap, making sure it generously hangs over the sides. Warm 3 tbsp (45 mL) whipping cream with peanut butter and brown sugar in a small saucepan over medium heat, stirring until smooth. Set aside to cool.
  • Meanwhile in a large bowl, beat egg whites with salt until frothy. Gradually add granulated sugar, increasing speed to medium–high. Beat until whites hold stiff peaks. Set aside.
  • In a separate bowl, beat remaining whipping cream with vanilla until soft peaks form. Fold cooled peanut butter mixture into egg whites, then fold in whipping cream. Scrape into loaf pan, smoothing surface. Cover surface with overhanging plastic wrap, then cover with foil. Freeze overnight.
  • Just before serving, unmold onto a cutting board and discard plastic wrap. For each serving, cut a 1–inch (2.5 cm) thick slice, then slice diagonally into 2 triangles. To serve, stand one triangle upright against the other. Sprinkle with toasted peanuts. Excellent with a tropical fruit salad, such as mango, pineapple and papaya. Rewrap and freeze any leftovers for up to a month.

Questions & Replies

  1. This looks amazing! Should I use sweetened or natural peanut butter?
     
Advertisement

Reviews

  1. If afraid of salmonella , make a Swiss meringue ..
     
  2. You should not use egg whites like this in an uncooked recipe. Too many eggs nowadays have salmonella, to risk eating uncooked egg whites.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes