Pumpkin Semifreddo with Dark Chocolate and Whiskey Cream Liqueur, a great dessert, easy and quick.
Semifreddo recipe has some basic ingredients (whites, whipped cream and sugar) to wich you can add the ingredients you prefer, for example chocolate or amaretti, fresh fruits or syrup.
Find out how to make a delicious Italian Semifreddo, made with pumpkin, dark chocolate and Whiskey Cream Liqueur. Here’s the recipe!
But first, some curiosities…
Curiosities: Italian Pumpkin varieties
There are many varieties of pumpkin, from ornamental to those delicious to eat: small, very small, giant, yellow, orange, green …
Italian cuisine uses pumpkin as the main ingredient in many recipes, from sweet to savory ones.
In Italy, pumpkin recipes are typical dishes of Italian northern regions, in particular Piedmont, Lombardy, Veneto and Emilia Romagna.
The most delicious varieties of pumpkins are:” Mantovana“, “Piacentina” and “Marina di Chioggia”. These varieties of pumpkin are not of enormous size and are characterized by a slightly squashed shape and tough green skin; the pulp is compact and mellow, with a glowing orange color. Very tasty!
Pumpkin Semifreddo with Dark Chocolate and Whiskey Cream Liqueur Recipe
Ingredients
- 500ml – whipped cream
- 100g (3,5oz) – pumpkin pulp (choose a sweet taste variety of pumpkin, suitable for desserts)
- 250g (8,8oz) – white sugar
- 4 – eggs white
- 150g (50z) – dark chocolate
- half glass of whiskey cream liqueur
Directions
First of all cook the pumpkin (baked or steamed). DON’T BOIL IT. Boiled pumpkin is too watery, loses a lot of flavor and even nutritional properties. When cooked, let it cool, then crush it with a fork (1). Separate the yolks from the whites (3). You could use the yolks to make a good tart, for example our Lemon Tart with White Chocolate and Berries. Whip the egg whites (3)
Whip cream with sugar (4). Add the whiskey cream liqueur to the pumpkin crushed pulp and mix (5) (6).
Add whites beaten stiff, whipped cream and pumpkin puree and mix very well, but slowly (7). At last, add about 100 grams of dark chocolate, chopped into very small pieces (8). Cover a loaf pan with baking paper(9)
Pour the mixture into the loaf pan and level very well with a putty knife (10). Put in the freezer for 24 hours (11). Spill the pumpkin semifreddo on a serving plate (use the baking paper for helping) (12).
Lastly, melt the remaining chocolate in a double boiler (13) and make decorations with a fork over the semifreddo (14) . If you do not eat immediately your pumpkin semifreddo with dark chocolate and whiskey cream liqueur, place it in the freezer, where you can preserve it for many days. On the contrary, if you want eat it immediately, wait until melted chocolate becomes crisp (for the contact with the frozen semifreddo) and then serve it cut into slices.
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