{"id":8915,"date":"2023-06-17T13:27:14","date_gmt":"2023-06-17T11:27:14","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=8915"},"modified":"2023-06-17T13:27:19","modified_gmt":"2023-06-17T11:27:19","slug":"honey-meringue-semifreddo-with-cherries-and-roasted-hazelnuts","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/honey-meringue-semifreddo-with-cherries-and-roasted-hazelnuts\/","title":{"rendered":"Semifreddo di meringa al miele con ciliegie e nocciole tostate"},"content":{"rendered":"<h3 class=\"wp-block-heading has-text-align-center\"><em><em><em><em><em><em>Rinfrescante come il gelato, 100 volte pi\u00f9 morbido e cremoso. Io voto per il semifreddo!<\/em>!<\/em><\/em><\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per una tortiera rettangolare di 28X7X6 cm (costo circa 12 \u20ac con prodotti biologici)<\/h5>\n\n\n\n<p><strong>per il semifreddo<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450 g di panna (32-35% di grassi), ben fredda<\/li>\n\n\n\n<li>105 g di albumi (3), a temperatura ambiente<\/li>\n\n\n\n<li>135 grammi di zucchero<\/li>\n\n\n\n<li>90 g di miele millefiori<\/li>\n\n\n\n<li>70 ml di acqua<\/li>\n<\/ul>\n\n\n\n<p><strong>per le ciliegie sciroppate e le nocciole tostate<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g di ciliegie, snocciolate<\/li>\n\n\n\n<li>80 grammi di zucchero<\/li>\n\n\n\n<li>40 g di acqua<\/li>\n\n\n\n<li>qualche goccia di succo di limone <\/li>\n\n\n\n<li>una manciata di foglie di verbena<\/li>\n\n\n\n<li>100 g di nocciole, tostate e tritate grossolanamente<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Della meringa italiana abbiamo gi\u00e0 parlato nel nostro post <a href=\"https:\/\/democraticgourmet.com\/it\/citrus-mousse-with-chocolate-biscuit\/\" target=\"_blank\" rel=\"noreferrer noopener\">Mousse agli agrumi con pasta biscotto al cioccolato<\/a> <\/p>\n\n\n\n<p>Un'altra categoria di dolci dove questo tipo di meringa \u00e8 comunemente utilizzato \u00e8 il semifreddo. <\/p>\n\n\n\n<p>Nella sua versione base, il semifreddo \u00e8 composto  da meringa italiana unita a panna montata. Il risultato \u00e8 tra una mousse e un gelato. <\/p>\n\n\n\n<p>La cosa sorprendente del semifreddo \u00e8 che, pur essendo conservato alla stessa temperatura con il gelato (da -10 a -18\u00b0C), non si indurisce e non forma cristalli. Al contrario, rimane morbido e cremoso e si sente meno freddo del gelato quando viene consumato.<\/p>\n\n\n\n<p>Ci\u00f2 \u00e8 dovuto ad un rapporto pi\u00f9 elevato (tra il 20-27%) di zucchero (che \u00e8 un ottimo anticongelante), rispetto a quello utilizzato nel gelato, oltre che all'utilizzo di pi\u00f9 grassi e meno liquidi.<\/p>\n\n\n\n<p>Nei miei semifreddi mi piace sostituire un po' di zucchero con il miele (fino al 40%), perch\u00e9 si sposa magnificamente con la meringa (prendiamo ad esempio il torrone), donando un tocco sofisticato ed elegante al prodotto finale e, al allo stesso tempo impedisce la cristallizzazione dello sciroppo. <\/p>\n\n\n\n<p>Qui vi presento la mia formula base di semifreddo alle ciliegie sciroppate, che ho preparato io. Sono incredibilmente facili e veloci. L' ho guarnito con alcune nocciole tostate per creare questo dessert estivo perfettamente bilanciato e accattivante. <\/p>\n\n\n\n<p>Quindi, per preparare le ciliegie sciroppate, portiamo a ebollizione acqua e zucchero, poi aggiungiamo le gocce di limone, le foglie di verbena e le ciliegie gi\u00e0 snocciolate e le facciamo cuocere brevemente, giusto fino a quando iniziano a rilasciare i loro succhi e lo sciroppo inizia a schiumare (bastano circa 10 minuti). Le ciliegie devono diventare tenere, ma non sciogliersi. Vogliamo che mantengano la loro forma. Le lasciamo raffreddare per un po', poi le trasferiamo in un barattolo e le conserviamo in frigo.<\/p>\n\n\n\n<p>Per realizzare il nostro semifreddo, partiamo dalla meringa.<\/p>\n\n\n\n<p>Prepariamo uno sciroppo portando ad ebollizione acqua, zucchero e miele. Contemporaneamente montiamo gli albumi e quando lo sciroppo raggiunge i 121\u00b0C, iniziamo a versarlo sugli albumi, senza smettere di montare. Continuiamo a montare, fino a quando la meringa si raffredda e si trasforma in una mousse soda e lucida. <\/p>\n\n\n\n<p>Sbattiamo anche la panna raffreddata, fino a trasformarla in una morbida panna montata. Per ottenere i migliori risultati assicuratevi di aver raffreddato bene anche la ciotola e le fruste del mixer. Poi uniamo la panna montata alla meringa. Se ci piace, possiamo aggiungere anche qualche cucchiaio di sciroppo di ciliegie per dare un leggero color rosso al nostro semifreddo, <\/p>\n\n\n\n<p>Ricopriamo il fondo e le pareti di una teglia rettangolare con pellicola e versiamo al suo interno il composto del semifreddo.<\/p>\n\n\n\n<p>Avvolgiamo molto bene con la pellicola e congeliamo per almeno quattro ore. Conserviamo in freezer, fino al momento di servire.<\/p>\n\n\n\n<p>Infine tostiamo le nocciole per circa 15 minuti a 170 o C, poi le strofiniamo tra i palmi delle mani per togliere la buccia. Le lasciamo raffreddare e le tritiamo grossolanamente.<\/p>\n\n\n\n<p>Tagliamo il semifreddo a fette spesse, lo adagiamo nei piatti, irroriamo abbondantemente con le ciliegie e lo sciroppo, cospargiamo sopra le nocciole tritate e serviamo. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-1024x683.jpg\" alt=\"\" class=\"wp-image-8922\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/06\/Semifreddo-di-ciiegie-5.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Equally refreshing as icecream, 100 times softer and creamier. I vote for semifreddo! ingredients for a rectangular cake tin of 28X7X6 cm cost about 12&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/honey-meringue-semifreddo-with-cherries-and-roasted-hazelnuts\/\">Continue reading<span class=\"screen-reader-text\">Semifreddo di meringa al miele con ciliegie e nocciole tostate<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":8923,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1873,1803,1770,1426,543,1768,631,1048,1772,1802,521,594,1792],"class_list":["post-8915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-cherries","tag-croccante","tag-egg-whites","tag-hazelnuts","tag-honey","tag-italian-meringue","tag-lemon","tag-liquid-cream","tag-pasteurize","tag-semifreddo","tag-sugar","tag-syrup","tag-verbena","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Honey meringue semifreddo with cherries and roasted hazelnuts - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/honey-meringue-semifreddo-with-cherries-and-roasted-hazelnuts\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Honey meringue semifreddo with cherries and roasted hazelnuts - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"Equally refreshing as icecream, 100 times softer and creamier. 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