Yogurt semifreddo

All invited to my house tonight: there is a nice yogurt parfait waiting for you!
[I show the parfait I made]
Well, perhaps the invitation extended to all of you is a bit difficult to put into practice: then you can follow me in this video recipe so I will show you how to prepare this fresh and delicious dessert at home! As if we ate it all together: let's get to work!

Video of the Recipe

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Identity Card of the Recipe

• 136 KCal Calories per serving

• Ingrediants

  • 500 g of yogurt
  • 100 g of powdered sugar
  • 250 g of vegetable cream or fresh cream
  • 300 g of blackberries
  • 1 glass of limoncello or rum
  • Untreated lemon juice

  Materials Needed

  • Plum cake mold with dimensions of 10 X 10 X 20 cm
  • Bowl
  • Electric whips
  • Parchment paper or cling film

  Preparation

  1. Wash the blackberries and combine them in a bowl together with 50 g of powdered sugar and a glass of liqueur to taste (eg limoncello, rum, maraschino etc.). Leave to macerate for at least 10 minutes.

  Why mix blackberries with liqueur?
  The presence of sugar and alcohol (limoncello) is very important in fruit destined to be frozen. In fact, sugar and alcohol act like anti-freezing substances, lowering the freezing point of the water contained in the mass; consequently, the water present in the fruit is prevented from freezing. The blackberries, even if frozen in the dessert, will in fact remain quite soft.

  2. In the meantime, whip the vegetable cream (or fresh) with an electric whisk, adding the remaining icing sugar and lemon juice.
  3. Gradually add the yogurt and mix from bottom to top.
  4. Line a loaf pan with parchment paper and fill halfway with the cream and yogurt mixture.
  5. Cover with the blackberries soaked in sugar, keeping about 1/3 aside for decoration. Finish with the remaining yogurt cream.

  Did you know that
  If you have any yogurt cream left over, I recommend filling muffin molds and freezing them to obtain semifreddi-single-portion always ready!

  6. Place the mold in the freezer and let it rest for 3-4 hours.
  7. Remove the mold from the freezer, turn it over onto a serving dish and cut it into slices. Serve with the blackberries previously kept aside. The slices that are not consumed can be frozen immediately: in this way, the semifreddo will be ready to be served at any time.

  Alice's comment - PersonalCooker

  Once frozen, I recommend cutting the semifreddo into slices and placing them immediately in the freezer until the moment of consumption: in this way, we will always have the quantity we want available. For an alternative version, I suggest replacing the blackberries with raspberries and strawberries, or with chocolate chips.

  Nutritional values ​​and Health Comment on the recipe

  The Yogurt Semifreddo is a sweet food containing a small amount of ethyl alcohol, which is why it should be avoided when feeding the child.
  It has a rather modest caloric density, with an energetic prevalence of lipids, followed by carbohydrates, proteins and finally alcohol.
  Fatty acids tend to be saturated, simple carbohydrates and peptides have a high biological value.
  Fibers are present in good quantities and cholesterol is almost negligible.
  The Yogurt Semifreddo can be included in most diets, except for those intended for lactose intolerance.
  The average portion corresponds to about 80g (110kcal). The quantity of alcohol per 100g is 1.3g.