Mini Pavé Semifreddo with Pavesini
Category: Desserts
Servings: 9
This delightful individual semifreddo offers a perfect balance of textures and flavors, featuring the delicate crunch of Pavesini cookies, the refreshing taste of pomegranate, and the richness of a creamy meringue base. The ideal dessert for any occasion, these mini servings are as beautiful as they are delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pavesini (Italian ladyfingers) | 27 pieces |
| Fresh mint | To taste |
| Hazelnut granola | To taste |
| Sliced almonds | To taste |
| Sugar | 90g |
| Egg whites | 45g |
| Water | 10g |
| Whole hazelnuts, peeled | 20g |
| Blanched almonds | 20g |
| Fresh heavy cream | 110g |
| Pomegranate | 200g |
| Lemon juice | 20g |
Instructions
-
Prepare the Pomegranate:
Start by deseeding the pomegranate, aiming to extract around 160g of seeds. Place these seeds in a saucepan and blend them with an immersion blender until smooth. Strain the mixture through a fine sieve to remove any pulp, leaving only the juice. Set aside. -
Prepare the Molds:
Choose a silicone mold designed for individual semifreddos (preferably 3 x 8 cm and about 3 cm high). Pour the pomegranate juice evenly into each mold, ensuring that each section is filled with an equal amount. Transfer the mold to the freezer to let the juice solidify slightly—this will take about 15-20 minutes, just enough time to prepare the meringue. -
Make the Meringue:
Place the sugar in a small saucepan and add the water. Insert a thermometer into the pan and heat the mixture until the sugar syrup reaches 115°C. In the meantime, place the egg whites into a clean mixing bowl. Once the syrup reaches 115°C, begin pouring it slowly and steadily into the egg whites while whisking at a low speed to prevent the syrup from splattering on the sides of the bowl. Increase the speed to medium-high once the syrup is fully incorporated. Continue whisking until the meringue is thick, glossy, and fully cooled. It should be smooth and hold stiff peaks. -
Prepare the Nuts:
Finely chop the hazelnuts and blanched almonds. Set aside. -
Whip the Cream:
In a separate bowl, pour the heavy cream and gently whip until soft peaks form. -
Combine the Meringue and Cream:
Carefully fold the whipped cream into the meringue with a spatula. The goal is to maintain the lightness and volume of the meringue while evenly combining the ingredients. Once combined, gently stir in the chopped nuts. -
Fill the Molds:
Transfer the meringue mixture into a piping bag (no need for a nozzle). Divide the mixture evenly among the nine molds, filling them to the top. Use a spatula to smooth and level the surfaces. -
Top with Pavesini:
Place a Pavesini cookie on top of each semifreddo to create a beautiful, delicate base. Press down lightly so the cookie adheres to the semifreddo. -
Freeze the Semifreddos:
Transfer the filled molds back into the freezer and allow the semifreddos to set for at least 4-6 hours, or until fully firm. -
Finish and Serve:
Once the semifreddos are set, gently unmold each individual serving. To finish, press another Pavesini cookie against the side of each semifreddo to create a lovely visual effect. Decorate with a sprinkle of hazelnut and almond granola, a few pomegranate seeds, and a small sprig of fresh mint.Let the semifreddos sit at room temperature for 10-15 minutes before serving, allowing them to soften slightly for a perfect texture.
Serving Suggestions
These mini Pavé semifreddos are perfect as a single-serve treat for dinner parties, festive gatherings, or just a refreshing indulgence on a warm day. The contrast of textures—smooth, creamy meringue, crunchy nuts, and soft Pavesini—along with the tangy, vibrant pomegranate, offers a truly memorable dessert experience.
Tip: For a more festive touch, you can garnish with additional pomegranate arils or edible flowers for a pop of color.
Enjoy your refreshing, sweet treat with a touch of Italian elegance!
