Mangia, Amore: Sweet Semifreddo

Independent Films, Web Series, Talk Shows, Documentaries

In under 3 minutes, Italian chef Riccardo Costa, born and raised in Bologna, Italy, shows how to prepare cool, creamy Semifreddo, a delicious summertime (or anytime) treat, from his cookbook VECCHIA CUCINA, available now on Amazon.com.

Transcripts / Production notes / Scripts

MANGIA, AMORE with RICCARDO COSTA

Ciao, I’m Riccardo Costa.

Nothing is better in the summer than a nice refreshing dessert! We’re gonna make Semi-freddo today.

You need: a mixer, heavy cream, water, sugar, vanilla extract, (6) eggs. That’s all.

First, we’re gonna melt the sugar and vanilla extract in water. And we keep stirring, because it has to melt, but not caramelize.

We’re gonna separate the 6 yolks from the whites. We’re gonna whip the egg yolks with our electric mixer, until they’re nice and creamy.

Next, we’re gonna whip our heavy cream. And I’m using a measuring bowl, because it’s better for the whipping.

And now, we’re gonna pour our mixture of vanilla, water and sugar with our whipped egg yolks, and we’re gonna whip it together for about 3 minutes.

And last, we add our whipped cream to the mixture.

When it’s nice and creamy, we pour it into the mold, and we put it in the freezer for about 8 hours.

After the freezer, the Semi-freddo is ready. We’re gonna put it on the fire for a few seconds, and then, we’re gonna flip it on a plate, and it’s ready to be served, with a nice glass of St. Francis Cabernet.


See more of Riccardo’s Recipes in his cookbook, VECCHIA CUCINA, available now at Amazon.com.

Segment music by Goat 12

© Blitz Entertainment

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