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Semifredo with red fruit syrup

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Semifredo with red fruit syrup


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Tempo de preparo

1 hour(s)


8 servings

Renata Salazar

  • Ingredients
  • Recipe
  • Fresh cream500 ml
  • Canned condensed milk1 unit(s)
  • Fresh or frozen berries (can be just strawberries)400 g
  • Sugar1/2 cup
  • Lemon1/2 unit(s)
  1. For the syrup, place the fruit and sugar in a pan and let it boil. I like to put the broth of 1/2 to 1 lemon in the syrup, before taking it to the fire, it looks great.
  2. For the cream, leave the cream in the freezer for about 20 minutes, put it in the mixer with the condensed milk and beat until it becomes a smooth and homogeneous cream. The point I left was one point less than the whipped cream point, it took about 5 minutes in my mixer, on medium speed. Be careful not to over beat and whittle.
  3. As soon as I finished beating I added the zest of 1 Sicilian lemon to the cream, but it's totally optional. Place in a silicone mold or line a mold with plastic wrap to help unmold.
  4. Place in the freezer for at least 4 hours. Unmold and put the syrup on top, it melts fast so it's time to serve and store again. I found the texture very smooth and creamy, not too sweet... I thought it was perfect!
  5. It is possible to replace the fresh cream with two cans of canned cream without the whey and ice cream. Perfect for Christmas and New Years too!

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