Cooking Italian Godetevi il Cibo Italiano!
It is an Italian dessert usually made with egg custard and whipped cream to make it.You don’t need an ice cream maker to make this, just pour the mixture into the mold and freeze it. It can be prepared in different ways, such as syrup, chocolate or fruit. It is also called “a spumone”.We can serve it with different sauces, such as simple fruit sauce or vanilla cream.
CONTENT OF RECIPE
| Ingredients / Ingredienti | Sponge Cake: 3 Separated Large Eggs 1 Cup Granulated Sugar 1/3 Cup Cold Water 1 Tbsp Vanilla 1 Cup + 2 tbsp Cake Batter 1/2 Tsp Baking Powder 2 Tbsp Finely Grated Lemon Peel A pinch of salt Filling: 2/3 Cup Limoncello Liqueur 3/4 Cup Granulated Sugar 1 Tbsp Finely Grated Lemon Peel 1-1/2 Tsp Unflavored Gelatin 4 Large Eggs 1-1/4 Cups Whipping Cream Freshly Squeezed Lemon Peel Raspberry Sauce |
| Cooking Time/ Tempo di Cottura | 60 -70 Minutes |
| Cooking Temperature / Temperatura di Cottura | 350o F~180o C |
| Utensils/Utensili | Baking Paper Bowl Cooling Rack Whisk Springform Pan Mixer Small Saucepan Plastic Wrap Parchment Paper Cake Pan Grater Flat Serving Plate |
| Cooking Method / Metodo di Cottura | Oven |
METHOD
Step 1: Heat up the oven to 350o F(180o C). Step 2: lightly grease the cake pan with butter and line it with parchment paper. Step 3: Now we will beat the egg yolk and water in a large bowl for a minute with a mixer. Then add sugar and vanilla inside it. Step 4: Beat it for five minutes with any mixer. Step 5: Incorporate the salt, flour and baking powder by sifting them together. Step 6: Now we will take another big bowl, beat the egg white in it until it becomes foamy. Step 7: Gradually mix the flour mixture and lemon peel in the egg yolk, until the dough becomes smooth. Step 8: Incorporate the egg whites into the batter well until it turns light and fluffy. Step 9: Transfer the batter into the pan, bake it carefully in the preheated oven for 20 to 25 minutes, and wait until it turns golden brown. Step 10: After that, leave the cake in the pan for 5 minutes until it completely cools down. Then invert the cooled cake onto a cooling rack. Remove parchment paper and cool it completely. Step 11: Now we will take a small saucepan. Now add hot limoncello liqueur and gelatin to it and cook it on low heat until the gelatin is dissolved and the mixture becomes smooth. Step 12: Now we are going to beat the egg yolks with 1/2 cup (125 ml) of sugar. Beat for 3 minutes until smooth. Step 13: Add the hot limoncello mixture and lemon zest to the egg yolks. Step 14: To lighten the egg yolks, blend a large spoonful of beaten egg white until it becomes fluffy. Step 15: Then slowly mix the remaining egg white and cream into the mousse in which white streaks are visible. Step 16: Place a nine-inch (23 cm) springform pan without a base directly onto a flat serving plate. It will act as mold. Step 17: Take one layer of cake and flatten it. Now place it in the pan. Pour half the mousse over the cake and spread it evenly. Step 18: Flatten the other cake and place it on top of the mousse in the pan. Step 19: Pour the rest of the mousse over the cake so that it reaches the top of the pan. Step 20: Place the cake in the freezer for an hour first. Then use plastic wrap to cover the cake well and refrigerate for at least four hours or overnight. Step 21: Remove the cake from the freezer and remove the springform pan. Step 22: Garnish with freshly cut lemon peel. Step 23: If desired, serve with raspberry sauce.
FREQUENTLY ASKED QUESTIONS
What is limoncello dessert made of?
You have to put a scoop of vanilla ice cream and a scoop of syrup in each cup, then pour lemon wine on top of each cup and sprinkle a little lemon juice. Then garnish with wafer cookies topped with ice cream and serve.
What is semi-freedom and what does it mean?
Semi-freedom is a dessert that solidifies like ice cream when kept in the refrigerator.
What flavor is Limoncello?
It is an Italian liqueur made from lemon peel, sugar and alcohol. It is a combination of sweet and sour taste.
Is semifreddo a cake?
This is an Italian dessert that is a soft, cold and creamy cake. It is "half frozen". And it started in Europe.
Do you put semifreddo in the freezer or fridge?
To keep it frozen, keep semifreddo in the freezer. You can eat it semi-frozen or completely softened. If kept in the refrigerator, it will thaw half in a few hours.
