Lotus semifreddo is a spoon dessert that is quick and easy.
Perfect as a refreshing and delicious end-of-meal treat. Are you familiar with the mythical cream-based desserts? Like the lotus cheesecake and the lotus cream roll
You can prepare it the night before, freeze it, it requires no baking, and contains no alcohol or coffee so everyone can enjoy it; easy and delicious, I’m sure you’ll love it! If you haven’t done so yet, follow me on social media Facebook and Instagram a big kiss Chicca!
If you’re looking for other recipes, check these out:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 474.90 (Kcal)
- Carbohydrates 38.80 (g) of which sugars 26.65 (g)
- Proteins 5.66 (g)
- Fat 33.44 (g) of which saturated 4.11 (g)of which unsaturated 1.95 (g)
- Fibers 0.67 (g)
- Sodium 280.78 (mg)
Indicative values for a portion of 101 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.11 cups heavy whipping cream
- 1.25 cups condensed milk
- 3 tablespoons Lotus Biscoff cream
- 7.05 oz cookies
Tools
- 1 Mold
- 1 Mixer
How to make Lotus Semifreddo
Pour the heavy cream into a “glass bowl cold from the fridge” and spacious, whip it with the electric mixer using the “whisks also cold from the fridge“.
Then add the condensed milk and mix for a few more seconds. Finally, incorporate the lotus cream, mix until you get a creamy and well-blended mixture.
Line the inside of a 9.84-inch loaf pan with plastic wrap, then pour in a bit of the prepared cream.
Insert the cookies and more cream, alternating with two or more layers of cookies and cream (in my version I made 3 layers).
Cover with plastic wrap and let rest for at least 4 hours in the freezer. After resting, overturn the dessert onto a serving plate.
Decorate the surface with lotus cream and garnish with lotus cookies.
Storing Lotus Semifreddo
The lotus semifreddo can be stored in the refrigerator covered with plastic wrap for 3-4 days. Alternatively, it can also be frozen.
FAQ (Frequently Asked Questions)
Why should you use cold whisks to whip the cream in the lotus semifreddo?
Cold whisks help keep the cream stable at a low temperature during the whipping process. This is crucial because whipped cream stabilizes better when cold. Whipping speed: Cold whisks can whip the cream faster because the cold helps keep the cream in a solid state, making it easier to form air bubbles.
Lower risk of overheating: If the whisks are warm, they can transfer heat to the cream, increasing the risk of overheating and fat separation, which can lead to an unwanted texture.
