Blackberry And Almond Semifreddo – a delicious recipe with eggs, egg yolks, sugar, light cream, vanilla, blackberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line an 8 x 4 inch loaf pan with plastic wrap, extending plastic wrap at long sides for handles.
2
Mix eggs, egg yolks and sugar in a medium bowl over a saucepan of simmering water (don't let base of bowl touch water). Whisk until thick and creamy. Remove from heat. Whisk for 2 mins, or until cool.
3
Beat cream and vanilla in a large bowl with an electric mixer on medium speed until soft peaks form. Fold egg mixture, 1/2 the blackberries and all the almonds into cream, until just blended. Spoon into prepared pan; smooth top with a spatula.
4
Freeze for 6 hours or overnight until set. Unmold onto a serving plate. Cut into slices to serve. Top with remaining blackberries.
1061
kcal
Calories
77
g
Fat
74
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 None eggs, 2 None egg yolks, 1 1/4 cups sugar, 2 1/2 cups light cream, and more.
Yes, Blackberry And Almond Semifreddo falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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