New Year Special: Banana semifreddo
Celeb Chef Ritu Dalmia
Semifreddo is a classical Italian dessert, which literary translates as “half cold” this, is also the base for Italian ice creams. Some are made with eggs, and some without. This is Ritu’s favorite recipe of an eggless semi freddo.
100 gms whole unblanched almonds, toasted
200 gram bananas, peeled and sliced
75 gram dark brown sugar
1 no lime squeezed
Splash Dark rum
250 ml double cream
1 tbsp regular sugar
Pinch of salt
Coarsely chop the almonds and keep aside.
In a food processor, combine bananas, brown sugar, rum, and lime juice.
Run it till it is a fine puree, almost like mashed potatoes.
Transfer the banana puree into a large bowl.
In a separate bowl whisk the cream with regular sugar, and salt till it is nicely whipped.
Gently fold cream into banana puree. Add the chopped almond, keeping aside a bit for garnish.
Spoon into 8 ramekins or dessert cups.
Cover with plastic wrap and freeze overnight.
To serve, remove the plastic wrap garnish it with some chopped almonds and serve it cold.
You could also add a generous dollop of nutella for the extra oomph factor.