Creamy Peanut Butter Delight Semifreddo
Indulge in our Creamy Peanut Butter Delight Semifreddo, a luscious Italian-inspired dessert that captures the essence of summertime bliss. This no-churn treat brings together the rich flavors of creamy peanut butter and the light, airy texture of whipped egg whites, creating a delightful contrast that's perfect for warm weather gatherings. Topped with crunchy toasted peanuts, this semifreddo not only looks stunning but also delivers a mouthful of creamy goodness in every bite. A simple and elegant dessert that requires no ice cream maker, it is sure to impress your family and friends during those sunny days and festive occasions. Serve it alongside a vibrant tropical fruit salad for a refreshing finish to your meal!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
whipping cream
1 cup (divided, warm 3 tbsp for the peanut butter mixture)
peanut butter
1/3 cup (smooth)
brown sugar
1/4 cup (packed)
egg whites
2 (at room temperature)
salt
1 pinch (to taste)
granulated sugar
1/4 cup (for sweetening the egg whites)
vanilla extract
2 teaspoons (pure)
toasted peanuts
to taste (coarsely chopped)
Instructions
1
Line an 8x4-inch (2 L) loaf pan with plastic wrap, allowing it to hang over the edges for easy removal later. In a small saucepan over medium heat, warm 3 tablespoons of whipping cream with the peanut butter and brown sugar. Stir continuously until the mixture is smooth and well combined. Remove from heat and let it cool completely.
2
In a large mixing bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the granulated sugar while increasing the mixer speed to medium-high, and continue beating until the egg whites form stiff peaks.
3
In a separate bowl, whip the remaining whipping cream with vanilla until soft peaks form. Carefully fold the cooled peanut butter mixture into the beaten egg whites, followed by the whipped cream. Be gentle to maintain the airy texture.
4
Transfer the smooth mixture into the prepared loaf pan, smoothing out the surface with a spatula. Cover the top with the overhanging plastic wrap and then with foil to prevent ice crystals from forming. Freeze for at least 6 hours or overnight until fully set.
5
To serve, carefully unmold the semifreddo onto a cutting board and discard the plastic wrap. Slice into 1-inch (2.5 cm) thick pieces, then cut each slice diagonally to form two triangles. Arrange one triangle against the other for an elegant presentation and sprinkle generously with toasted peanuts. This dessert pairs beautifully with a fresh tropical fruit salad featuring mango, pineapple, and papaya. Any leftovers can be rewrapped and frozen for up to one month.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Peanut Butter Delight Semifreddo?
It is a luscious Italian-inspired frozen dessert that combines smooth peanut butter with light, airy whipped egg whites and cream for a no-churn summer treat.
Does this recipe require an ice cream maker?
No, this is a no-churn dessert, meaning it achieves its creamy texture through whipped ingredients rather than a machine.
What is the meaning of semifreddo?
Semifreddo is an Italian word meaning "half-frozen," referring to a class of semi-frozen desserts with a texture similar to frozen mousse.
How do I prepare the pan for the semifreddo?
Line an 8x4-inch loaf pan with plastic wrap, ensuring there is enough overhang to easily lift the dessert out later.
What type of peanut butter is best for this recipe?
Smooth peanut butter is recommended to ensure the mixture remains creamy and blends well with the other ingredients.
How do I combine the peanut butter and cream initially?
Warm 3 tablespoons of whipping cream with the peanut butter and brown sugar in a small saucepan over medium heat until smooth.
What should the temperature of the egg whites be?
The egg whites should be at room temperature to help them achieve maximum volume when beaten.
Why is salt added to the egg whites?
A pinch of salt is added to help the egg whites froth and eventually form stable stiff peaks.
How do I know when the egg whites are beaten enough?
They are ready when they form stiff peaks, meaning the tips of the foam stand straight up when the beaters are lifted.
To what consistency should I whip the heavy cream?
The remaining whipping cream should be beaten with vanilla extract until soft peaks form.
How should I incorporate the peanut butter into the foam?
Carefully fold the cooled peanut butter mixture into the beaten egg whites first, then fold in the whipped cream.
Why must I fold the ingredients gently?
Gentle folding is essential to maintain the airy texture created by the whipped egg whites and cream.
How long does the semifreddo need to freeze?
It needs to freeze for at least 6 hours, though leaving it overnight is often best to ensure it is fully set.
How do I prevent ice crystals from forming?
Cover the top of the mixture with the overhanging plastic wrap and then add a layer of foil for extra protection.
What is the best way to unmold the dessert?
Carefully lift the semifreddo out of the loaf pan using the plastic wrap edges and place it onto a cutting board.
How should I slice the semifreddo for serving?
Cut it into 1-inch thick slices, then cut each slice diagonally to create elegant triangle shapes.
What topping is suggested for this dessert?
Generously sprinkle the slices with toasted, coarsely chopped peanuts for added crunch.
What side dish pairs well with this frozen treat?
A fresh tropical fruit salad featuring mango, pineapple, and papaya provides a refreshing contrast.
How long can leftovers be kept in the freezer?
Any leftovers can be rewrapped tightly and stored in the freezer for up to one month.
How many ingredients are required for this recipe?
The recipe requires 8 main ingredients: whipping cream, peanut butter, brown sugar, egg whites, salt, granulated sugar, vanilla, and toasted peanuts.
What size pan should I use?
An 8x4-inch (2 L) loaf pan is the recommended size for this recipe.
Can I use natural peanut butter?
While smooth commercial peanut butter is standard, natural peanut butter can be used if it is well-stirred and smooth.
Is the brown sugar packed or loose?
The 1/4 cup of brown sugar should be packed when measuring.
What kind of vanilla extract should I use?
Pure vanilla extract is recommended for the best flavor profile.
Is this a good dessert for a party?
Yes, its elegant presentation and make-ahead nature make it perfect for entertaining guests.
Does the peanut butter mixture need to cool before adding to eggs?
Yes, the peanut butter, cream, and sugar mixture must cool completely to avoid deflating the egg whites.
Can I substitute granulated sugar in the egg whites?
Granulated sugar is best here as it dissolves well and helps stabilize the stiff peaks of the egg whites.
Is the texture of semifreddo like ice cream?
It is similar, but generally softer and more mousse-like because it is not churned and contains more air.
Can I add chocolate chips to the mixture?
While not in the original recipe, you could gently fold in chocolate chips if you desire a peanut butter and chocolate variation.
Why is this considered a summer dessert?
It is cold, refreshing, no-bake, and pairs beautifully with seasonal tropical fruits.