ITALIAN SEMIFREDDI
Traditional no-churning ice-cream-like desserts
First BEGINNER LEVEL course
What are Italian Semifreddi?
In short, Semifreddi are the answer to creating a luscious ice-cream-like dessert without a churning machine!
Using ingredients similar to what goes into a regular ice-cream recipe, they are a versatile and hassle-free frozen treat - perfect for hot season, but enjoyable all year long!- that combines together an egg foam (usually in the form of an Italian meringue or a yolk-based pâte-à-bombe), sugar and whipping cream.
"Semifreddo" means "half-cold" in Italian and it kind of immediately describes the texture you should expect from it: imagine the marriage between an airy mousse and an ice-cream.
Learn with me the basic process to make your own semifreddo without particularly fancy equipment and free your fantasy: there are endless flavor combinations and shapes that you can create, by adding dried fruit inserts, fruit toppings, drizzle sauces, and using cones, cups, cookie sandwiches, sticks, jars, mini tarts, to name a few.
The first of a series of three, this BEGINNER LEVEL course aims to introduce you to the world of frozen pastry - one of the most technical section - making it easy and accessible to everyone, at the same time offering you a glimpse of what will come in the future with the more professional intermediate and advanced level course.
Course Description
ACCESS:
course takes place in a private FB group with exclusive access to enrolled students only, where all supporting resources are also be published, such as recipe handouts, patterns, supplies list and further suggestions.
It is understood that access is reserved for paying subscribers only and sharing with external people is absolutely forbidden. The platform checks the access IP addresses of the customers and automatically blocks anomalous traffic.
STRUCTURE:
given its online nature, the course is mainly demonstrative but allows live interaction with the students throughout each of its sections, in order to guarantee everyone the opportunity to watch the videos according to their own pace, without missing on my personal assistance.
SUPPORT:
I will remain always available in the FB group to answer in writing to further additional questions relating to the program that may not already been addressed during the main lessons, for the entire activation period of the course (three months).
SUMMARY CONTENT:
The video lessons span three multi-preparation semifreddi for a total of nine single recipes, and include an extensive reference handout, with added directions for a further bonus semifreddo dessert with three extra recipes.
The included semifreddo recipes are:
- Peanut butter parfait on sticks
- Coffee and cinnamon cookie sandwiches
- Ginger & lemon variegated vanilla cones and cups
- BONUS RECIPE: creamcheese and cranberry semifreddo in a jar
TIME AND DURATION:
The course has a duration of more than 4 hours and a half of videos overall.
Course will remain active for 3 months from the purchase date on Laura Saporiti Pastry and Cake Art Online School platform, meaning that I guarantee I will assist you while you progress along the course for three months, but all videos, resources and discussions in the FB group will remain ALWAYS accessible to all members.
PRICE:
course is currently on sale at a price of 110 Dollars.
By registering to my Newsletter you can get an immediate 10% DISCOUNT CODE.
Registered previous students will receive further discounts directly in their email inboxes.
Montly installments are also available with a little extra transaction fee.
Check the options below.
If you would like to gift this course to a friend please contact me at: [email protected]
Program
1. WELCOME & GROUP STRUCTURE
1.1 Welcome
1.2 Guides structure and how they work
1.3 An important note on the activation period of this course
2. INTRODUCTION AND BASIC PREPARATION
2.1 Italian semifreddi handout
2.2 Introduction to Italian semifreddi, description and definition (8:24)
2.3 Making of the pâte-à-bombe (semifreddo base) (43:01)
2.4 An important note on the video sequence
3. CRUNCHY PREPARATIONS
3.1.a Crunchy chocolate bottom layer preparation (19:14)
3.1.b Crunchy chocolate bottom layer cutting (7:02)
3.1.c Crunchy chocolate bottom layer cutting templates
3.2.a Paté Lintzer cookies preparation (18:25)
3.2.b Baked Paté Lintzer cookies result (5:49)
3.3.a Wafer cones and cups (Pâte à cigarette tuiles) (39:17)
3.3.b Wafer cones chocolate coating (14:23)
3.3.c Cones and cups templates
4. FLAVORING PREPARATIONS
4.1 Coffee paste flavoring preparation (7:51)
4.2.a Lemon & Ginger fluid gel preparation (17:26)
4.2.b Lemon & Ginger fluid gel blending (7:30)
5. PARFAIT PREPARATION
5.1.a Peanut butter parfait preparation (35:39)
5.1.b Peanut butter parfait unmolding and assembling (10:35)
5.2 Coffee & cinnamon parfait preparation and assembling (14:52)
5.3 Vanilla parfait preparation and assembling (20:41)
6. ENDING SPEECH
6.1 Ending speech (10:21)
Your teacher
I have been teaching cake design and pastry for many years now on a professional level, both in Italy and abroad worldwide.
I always thought there was too much distance between the world of classic pastry on one hand and artistic decoration on the other. A sort of rivalry between the two sectors whereby if you do well in one you cannot do well in the other.
And I also think that modern cake design to be taken more seriously must make a qualitative leap, based on solid technical and scientific foundations.
I hope with my contribution to help people bridge this gap.
Testimonials
"Laura is an amazing instructor. I had the pleasure of taking one of her classes and I loved her detailed instructions. One of the best classes I have ever taken!"
-Arlene Chua of Chuacookie
"When creativity marries science and art meets technique, Laura's courses are born"
-Laura De Col of Zia_Ava
"I have taken 2 online classes by Laura and she is a fantastic instructor. She spends a lot of time preparing materials ahead of time so that students can be ready to take the course and her instructions are so detailed and thorough. What I appreciate most about her teaching style is how she is so detail oriented and willing to share her knowledge and feedback"
-Christine Wheaton Williams of Cookies del Mundo
"I have just taken Laura's first online course: I highly recommend her! The explanations are clear and detailed. There is a lot of technique (luckily!) but it is explained in a very clear way and is really accessible to everyone! Super enthusiastic!"
-Sally Mascolo online student
