Semifreddo al melone - È sempre mezzogiorno 27/05/2026

https://www.raiplay.it/programmi/esem... - Chloe Facchini prepares a fresh, fruity, and delicate dessert: the perfect end to summer dinners with friends. To make the biscuit, whisk the egg whites with the sugar until stiff peaks form, then fold in the lightly beaten egg yolks and the sifted flour. Pour the mixture into a baking pan lined with parchment paper to a thickness of 1 cm and bake at 190°C (375°F) for 7 minutes. Next, prepare the semifreddo base: place the eggs in the bowl of a stand mixer and pour in the sugar, cooked at 121°C (250°F), then whisk until cool. Fold in the semi-whipped cream and the pureed melon pulp, then pour the mixture into the mold previously lined with the biscuit. Freeze for 10 hours, then carefully unmold. Blend more melon pulp with the sugar and agar agar, transfer the mixture to a saucepan, and bring to a boil. Once cooled, cover the semifreddo with the jelly and let it rest for 10 minutes before serving. Ingredients for the biscuit: 210 g egg whites 150 g sugar 110 g egg yolks 160 g flour For the semifreddo base: 150 g sugar 300 ml cream 500 g melon pulp 40 g egg yolk 1 egg To finish: 500 g melon pulp 150 g sugar 9 g agar agar Baking: 190°C for 7 minutes