Recipes · Italian · Desserts
Semifreddo
One serving has 290 kcal and 5 g protein, and at least a fifth of a woman's daily need of choline (32%), vitamin A (32%) and riboflavin (23%). Ready in 35 minutes.
- Preparation: 30 min
- Cooking: 5 min
- Makes: 1 serving (78.5 g)
- Difficulty: Medium
- Diets: Vegetarian, Gluten-free, Low carb
- Contains: alcohol, dairy, egg, nut
Ingredients
- 15 g Egg yolks, raw
- 15 g Sugar
- 40 g Cream, heavy
- 0.5 g Vanilla extract
- 8 g Almonds
Method
- Makes 1 portion; multiply every amount by 8 for a whole loaf that serves 8.
- Whisk the egg yolks with the sugar in a bowl set over a pan of simmering water, beating for 5-6 minutes until pale, thick and doubled in volume (this cooks the yolks to a safe, thickened stage); remove from the heat and let cool.
- Whip the cream with the vanilla to soft peaks in a separate bowl.
- Fold the whipped cream gently into the cooled yolk mixture, along with the toasted chopped almonds, keeping as much air in as possible.
- Pour into a loaf tin lined with plastic wrap and freeze for at least 6 hours, or overnight, until firm.
- Slice and serve straight from the freezer, as semifreddo is meant to stay soft and half-frozen rather than rock hard.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 290 kcal | 14% |
| Carbohydrates | 18.5 g | |
| Water | 31.6 mL | |
| Fiber | 1 g | 3% |
| Protein | 5.2 g | 11% |
| Tryptophan | 0.07 g | |
| Threonine | 0.2 g | |
| Isoleucine | 0.25 g | |
| Leucine | 0.42 g | |
| Lysine | 0.28 g | |
| Methionine | 0.1 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.19 g | |
| Valine | 0.28 g | |
| Histidine | 0.13 g | |
| Fat | 22.4 g | |
| Monounsaturated | 7.9 g | |
| Polyunsaturated | 2.2 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 2 g | |
| Saturated | 10.9 g | |
| Trans-Fats | 0.5 g | |
| Cholesterol | 208 mg | |
| Calcium | 67.5 mg | 7% |
| Copper | 0.1 mg | 11% |
| Iron | 0.75 mg | 4% |
| Magnesium | 25.2 mg | 8% |
| Manganese | 0.19 mg | 11% |
| Phosphorus | 120 mg | 17% |
| Potassium | 114 mg | 2% |
| Selenium | 10 µg | 18% |
| Sodium | 18.3 mg | |
| Zinc | 0.69 mg | 9% |
| Thiamin (vitamin B1) | 0.05 mg | 5% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 0.32 mg | 2% |
| Pantothenic acid (vitamin B5) | 0.68 mg | 14% |
| Pyridoxine (vitamin B6) | 0.08 mg | 6% |
| Folate (vitamin B9) | 27 µg | 7% |
| Cobalamin (vitamin B12) | 0.36 µg | 15% |
| Choline | 134 mg | 32% |
| Vitamin A | 222 µg | 32% |
| Vitamin C | 0.24 mg | 0% |
| Vitamin D (D2 + D3) | 57.9 IU | 10% |
| Vitamin E | 2.8 mg | 19% |
| Vitamin K | 1.4 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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