Filter
Reset
Sort ByRelevance
Viktoria93
Pecan-semifreddo with macaroons
Share
Tweet
Pin
Whatsapp
Print
Directions
-
Preheat the oven to 200ºC.
-
Roast the pecans for about 5 minutes in the oven and chop them into pieces. Beat the whipped cream.
-
Split the eggs and beat the egg yolks with the sugar light and light yellow. Beat the egg whites in a different bowl.
-
Mix the pecans with the egg yolk mixture and mix with the cream. Then carefully spread the protein foam through it. Stir in the last 75 grams of the macaroons through the mixture.
-
Pour this mixture into the cling film covered with cling film and put in the freezer for about 5 hours until the semifreddo is frozen.
-
Take the semifreddo about 10 minutes before serving from the freezer. Remove the foil and cut the ice into slices. Sprinkle with the remaining macaroons.
Blogs that might be interesting
-
30 minDessertegg, flour, semi-skimmed milk, butter, Vanilla ice cream, chocolate,ice pancake
-
340 minDessertdigestive cookies, unsalted butter, lemon, lime, mascarpone, white caster sugar, medium sized egg, mandarin slices in light syrup, lecurd,fresh citrus cheese cake
-
10 minDessertflour, flour, baking powder, white caster sugar, lemon, butter, buttermilk, buttermilk, blueberry, sour cream, jam,scones with blueberries and lemon
-
15 minDessertdates, dried figs, dried apricots, orange, cinnamon ice cream, liquid honey, pistachios,tutti frutti pie with cinnamon ice cream
Nutrition
385Calories
Sodium0% DV0.1g
Fat45% DV29g
Protein14% DV7g
Carbs8% DV23g
Fiber8% DV2g
Loved it