Banana-peanut semifreddo
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
The Italian dessert semifreddo (Italian for "semi-cold") combines the best of ice cream, cake, and mousse. Semifreddo is made with whipped heavy cream, eggs, and sugar, and is mixed with various sweet sauces, chocolate, nuts, or fruits. Try this fantastically delicious banana semifreddo, with its smooth, creamy texture and rich layers of peanut butter on a soft crust of graham crackers and crushed peanuts. You don't even need an ice cream maker to make it—just freeze the dessert, and in just a few hours you can enjoy its subtle nutty-fruity aroma and amazing flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1/4 cup unsalted roasted peanuts
- 5 plates (4 crackers each) graham crackers, broken
- 4 tbsp (60 g) butter, melted
Ice cream
- 8 large egg yolks
- 3/4 cup sugar
- 1 ripe banana, mashed
- 2 tablespoons of nut liqueur
- A pinch of salt
- 1 cup heavy cream
- 3/4 cup creamy peanut butter
We recommend
Recipes with similar ingredients: Peanut, crackers, butter, eggs, sugar, bananas, liquor, cream, Peanut butter
Cooking the dish according to the recipe:
- Prepare the cake base: Spray a 9 x 5-inch (22 x 12 cm) metal pan with cooking spray and line it with plastic wrap, allowing about an inch (2.5 cm) of plastic wrap to hang over the sides of the pan. Spray the wrap with cooking spray. Using a food processor, finely chop the peanuts and graham crackers. Add the melted butter and mix well. Press the mixture into the bottom of the prepared pan, press it down to form a crust, and refrigerate.
- Prepare ice cream: Fill a saucepan with 2 inches of water and bring to a boil over medium heat. Fill a bowl with ice water. In a large metal bowl, whisk the egg yolks, 1/2 cup of sugar, banana puree, nut liqueur, and salt. Place the bowl over a double boiler, making sure it doesn't touch the water, and whisk for 8-10 minutes. Then remove the bowl from the double boiler and place it in ice water to cool.
- Using a mixer, beat the heavy cream with the remaining 1/4 cup sugar until stiff peaks form (do not overbeat). Gently fold the whipped cream into the banana cream.
- Microwave the peanut butter for 20 seconds to soften and let cool slightly.
- Place a few spoons of peanut butter into the banana cream and stir until layers of peanut butter are visible.
- Spread the mixture over the cake pan, cover with plastic wrap, and freeze for at least 9 hours. Then remove the ice cream from the pan and slice it into 2.5 cm-thick portions.
Categories:
Similar recipes
