receta semifrío de almendras y frutos rojos quescrem

Semifreddo of almonds and red fruits


For the almond cake:

156 g. of ground almonds
125 g. of clear
104 g. sugar
63 g. of yolks
53 g. of loose flour

For the strawberry jelly:

204 g. strawberry puree
31 g. sugar
11 g. of lemon juice
5 g. of gelatin sheets

For the creamy Quescrem Plus natural:

300 g. of Quescrem Plus natural
33 g honey
0.7 g. lime zest

For the Quescrem mousse Original Recipe:

250 g. of Cream 35% mg.
155 g. Quescrem Original Recipe
50 g. of egg whites
45 g. sugar

For white spray paint:

165 g. white chocolate couverture
82 g. cocoa butter
2.5 g. of liposoluble white dye



From the almond cake:

Beat the egg whites until stiff with the whisk.
Add the sugar little by little in the form of rain while continuing to beat with the whisk until you get a bright white color and a dense texture.
Add the egg yolks and mix carefully.
Mix the ground almonds and flour.
Mix the two mixtures with wrapping movements so that it does not run down.
Pour into a mold leaving 1 cm thick and bake at 220ºC until golden brown.


From the mousse:

Whipping cream with Quescrem cream cheese Original Recipe
Heat the egg whites with the sugar without exceeding 60ºC.
Remove from the heat and whip with a whisk until a meringue forms.
Mix the two preparations and place in a piping bag. Keep refrigerated.


Strawberry jelly:

Soak the gelatin sheets in cold water for 8 minutes.
Heat 50 g. the strawberry puree with the sugar and lemon juice.
Drain the gelatin sheets and add to the puree mixture.
Stir the mixture until the gelatin dissolves.
Pour in the remaining puree and mix while cold.
Pour into silicone molds and refrigerate until it gels. Then freeze.


From the creamy Quescrem Plus natural:

Mix all ingredients. Place in a piping bag and store in the refrigerator.


From spray paint:

melt the coating in the microwave
and cocoa butter separately.
Blend the butter and the coloring.
Strain and mix with the white topping.


The assembly:

Lining rings of 18 cm in diameter and 4 cm in height
with rigid plastic. Then place on a tray with
silicone paper.
Place a disc of sponge cake on the bottom.
Cover with a layer of creamy Quescrem Plus natural.
Place a strawberry jelly disk on top.
Next, place another disc of sponge cake.
Cover with the mousse, smooth and freeze.


Once frozen, remove from the mold, paint with the spray gun (the mixture must be at 42ºC) and decorate with berries.

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