A fresh feel for frozen desserts.
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The Italian Job…
Semi-Freddo – A fresh feel for frozen desserts
Deliciously creamy, yet light as a feather, Semi-Freddo is the very latest dessert trend. Originating in the Gelaterias of Italy, this exciting new dessert option is derived from the best Italian ice cream making tradition.
Partly frozen (hence its name) Semi-Freddo is best described as somewhere between an ice cream and a mousse. It’s simple to make, incredibly versatile, and with its cool, velvety texture, supremely indulgent.
Dispensed directly from a whipper and combined with fresh ingredients – cake slices, candied fruits, meringue, whipped cream, chocolate, nuts, liqueur……the choices are virtually endless. And the the results can be stunning…
The profit margins are pretty impressive too. Take a look at this simple Semi-Freddo recipe. It’ll produce enough Semi-Freddo to make 40 x 40g individual ‘mono portion’ cups – at a product cost of just 21p per cup!
Semi-Freddo Recipe Idea
Ingredients
1000ml Fresh Whole Milk £0.67
330g Biancocream £2.86
500g Granmousse £4.86
Total Cost £8.39 (equivalent to 21p per portion + topping costs)
Method
- Gently dissolve the Biancocream into the milk
- Slowly add the Granmousse, avoid incorporating too much air at this point.
- Transfer the mixture into a whipper from Taylor UK
- Dispense the Semi-Freddo into individual pots or a piping bag as required
With over 840 Italian restaurants throughout the UK, not surprisingly, Semi-Freddo is already taking off, and it’s becoming just as popular at home.
If you’d like to find out more about how you can introduce Semi-Freddo to your menu, call us now on 0800 838896
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