Black currant semifreddo
An airy chilled dessert with cream, peanuts and bright berry acidity. Black currants provide vivid color, while cream and peanuts provide fat and protein, making it satisfying for a low-carb menu.
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Inventory: Mixer
588
Servings: 4 (1 serving ≈ 104 gram)
Digestion time: 3 hour
Complete protein: ✔
Cream 35% fat (200 g) forms the dessert base. Use black currants (50 g) as a puree. If the berries are very tart, heat the puree for a few minutes and cool it completely.
Whip the eggs (100 g) with allulose (15 g) until airy. Separately whip cold cream (200 g) at 35% fat to soft peaks.
Fold the egg and cream mixtures together, then fold in the currant puree and chopped peanuts (50 g).
Transfer to a mould, cover and freeze for 4–6 hours. Let it stand at room temperature for 10 minutes before serving.
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