Filter
Reset
Sort ByRelevance
Rhonda McCoy Grady
Semifreddo with yogurt
Italian yogurt mascarpone ice cream with strawberries and thick juice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the mascarpone and yogurt with a hand mixer and stir in the icing sugar.
-
Break the long fingers into pieces, mix them with a spoon through the mixture and scoop them into the dish.
-
Stir the thick juice and the strawberry sauce with a gentle, swirling movement through the mascarpone mixture, creating a marbled effect.
-
Cover with cling film and put in the freezer for at least 3 hours.
-
Remove the semifreddo from the freezer. Wash the strawberries and mix them with the lemon juice and the icing sugar.
-
Leave everything for 10 minutes. Season the strawberries regularly. Serve the ice cream with the strawberries.
Blogs that might be interesting
-
30 minDessertice cream, Cake, stew, White chocolate, Coffee liquor, protein, powdered sugar,sibérienne with stew
-
20 minDessertwhipped cream, vanilla sugar, Greek yoghurt, amaarers, dark chocolate with hazelnuts,semifreddo
-
260 minDessertlime, mandarin slices in light syrup, unsalted butter, white caster sugar, medium sized egg, self-raising flour, grated coconut, coconut milk, oil to grease, baking flour to pollinate, medium oranges, tap water, granulated sugar, powdered sugar,citrus turban
-
20 minDessertfrozen melting chocolate cakes, Red fruit, crème de cassis liqueur, fresh cream, espresso instant coffee, granulated sugar, fresh cream,melting chocolate cakes
Nutrition
630Calories
Sodium5% DV125mg
Fat60% DV39g
Protein22% DV11g
Carbs19% DV58g
Fiber4% DV1g
Loved it