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red semifreddo
Prep Time1 hr 30 mins
Servings: 4
for the red sauce:
  • 500 g red currants
  • 100 ml water
  • 5 tbsp icing sugar
for the icecream:
  • 200 g Greek yoghurt (10%)
  • 150 g cream
  • 2 tbsp icing sugar
  • handheld electric mixer
  • colander
how to...
  • Trim the red currants, clean them & put them in a pot. If you like reserve some red currants for decoration.
  • Add water & icing sugar & bring to a boil. Let it cook for some minutes until all is dissolved & rather runny.
  • Pour the mess into a colander (w/ a bowl underneath) & stir until you get a creamy red sauce. Only pits & skins shall remain in the colander - discard them.
  • Put the red sauce in the fridge.
  • Whip the cream w/ the icing sugar until stiff.
  • Add the yoghurt & mix w/ a spoon.
  • Put the mess in a freezer suitable container & let it freeze for about 30 min.
  • Mix again & let it freeze for another 30 min.
  • To serve: Distribute the ice into glasses or small bowls & add the cold red sauce.
You may prepare the red sauce as well as the ice mess beforehand & store it in the fridge. About 1 h before serving put the ice mess in the freezer & proceed as described.
The ice cream will be ok for 4 servings.
There will be more red sauce than you'll need (my experience!). You can use the leftover for yoghurt, for fruit salad ... whatever.