Semifreddo di Colomba Recipe – A Delightful Italian Dessert for Every Occasion
Category: Desserts
Servings: 7 servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| Colomba (Italian Easter bread) | 150g |
| Fresh liquid cream | 350g |
| Sugar | 100g |
| Egg whites | 50g |
| Water | 25g |
| Sliced almonds | 60g |
| Sugar (for caramelizing almonds) | 30g |
| Dark chocolate | 70g |
| Butter | ½ tbsp |
| Colomba (for garnish) | 50g |
Instructions:
Step 1: Preparing the Meringue
Start by making the meringue. In a small saucepan, combine water and sugar and heat it over medium heat. Use a thermometer to monitor the temperature of the syrup. When it reaches 114°C (237°F), begin to whip the egg whites in a stand mixer fitted with a whisk attachment. Continue to beat until the egg whites are foamy and slightly stiff.
Step 2: Incorporating the Syrup
Once the sugar syrup reaches 121°C (250°F), reduce the mixer speed and slowly drizzle in half of the syrup, ensuring it is poured in a thin, steady stream. After all the syrup has been added, increase the mixer speed to high and continue whipping until the meringue is thick, smooth, and shiny. You should have approximately 130g of meringue once it’s fully whipped.
Step 3: Preparing the Colomba
While the meringue is cooling, take 150g of Colomba (a sweet, yeasty Italian bread often used for Easter) and crumble it into small pieces using your hands. Add these crumbs to the cooled meringue and gently fold them in, ensuring an even distribution.
Step 4: Whipping the Cream
In a separate bowl, whip the fresh cream with clean beaters until it forms soft peaks. Be careful not to over-whip. Once the cream is whipped, carefully fold it into the meringue and Colomba mixture. This will give your semifreddo a light, airy texture.
Step 5: Assembling the Semifreddo
Transfer the cream mixture into a piping bag without a tip. Pipe the mixture into small individual molds, each measuring approximately 8.5×5.5 cm and with a height of 4 cm. Smooth the tops with a spatula, cover the molds with plastic wrap, and place them in the freezer to chill for several hours, ideally overnight, to set.
Step 6: Preparing the Almonds and Colomba Garnish
Before serving, heat a small non-stick pan over medium heat. Add the sliced almonds and sugar. Stir frequently to caramelize the sugar and toast the almonds until golden brown. Set this mixture aside to cool.
Next, cut the remaining 50g of Colomba into small cubes. In a separate pan, melt the butter and toss the cubes of Colomba in the butter, allowing them to caramelize slightly. Remove from the heat and set aside.
Step 7: Final Assembly and Presentation
Once the semifreddo is ready to be served, melt the dark chocolate in the microwave or in a heatproof bowl set over a pot of simmering water. Stir until smooth and fluid.
To release the semifreddo from the molds, dip the bottom of the molds into warm water for a few seconds. Then, carefully remove the semifreddo and slice each portion diagonally using a sharp knife.
Place the semifreddo slices on a serving platter and garnish with the caramelized almonds, buttered Colomba cubes, and a drizzle of the melted dark chocolate.
Notes and Tips:
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Colomba: This recipe is perfect for using up leftover Colomba, an Italian Easter bread. If you don’t have it, you can substitute with panettone or another sweet bread.
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Meringue Tips: Make sure to heat the sugar syrup to the correct temperature to ensure the meringue sets properly. It should be glossy and stiff when it’s ready.
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Freezing Time: Don’t rush the freezing process. Allow the semifreddo enough time to set properly for a smooth and creamy texture.
This Semifreddo di Colomba is an indulgent, light dessert that brings together the sweetness of Colomba bread, the richness of whipped cream, and the slight crunch of toasted almonds, creating an irresistible treat perfect for any occasion. Enjoy the delicious contrast of textures and flavors in every bite!
