Ricetta con i frutti dell’autunno: semifreddo ai mirtilli e lamponi

semifreddo lamponi e mirtilli

L’autunno è la stagione per eccellenza dei frutti rossi, lamponi, mirtilli, ribes, more: piccoli frutti dalla mille proprietà. Oltre che buoni, questi prodotti del bosco posseggono interessanti caratteristiche nutritive, utili per affrontare il meglio il cambio di stagione. Sono un’ottima fonte di vitamine e contengono particolari sostanze che proteggono l’organismo dalle infiammazioni.

Oltre salutari, questi frutti sono molto versatili: possono essere usati per i dessert, i semifreddi o le macedonie; proprio per questo oggi vi presentiamo la ricetta di un semifreddo a base di mirtilli e lamponi, che ha anche la particolarità di essere piuttosto leggero: 190 calorie a porzione.

Semifreddo ai mirtilli e lamponi

Ingredienti per 4 persone
200 g. di lamponi, 150 g. di mirtilli neri, 100 g. di panna fresca, un albume, 4 g. di gelatina in foglie (colla di pesce), 40 g. di zucchero di canna

Preparazione

Mettete la colla di pesce in ammollo nell’acqua fresca per circa 15 minuti; sciacquate separatamente i frutti di bosco, sgocciolateli bene, disponete i lamponi sopra un foglio di carta da cucina così che si asciughino bene, e poi mettete i mirtilli in un pentolino insieme allo zucchero di canna e scaldateli a fiamma bassa per 3-4 minuti, mescolando.

Frullate i mirtilli, passateli in un colino a maglie fitte, pressando la polpa con un cucchiaio per estrarne più succo possibile; sciogliete, sempre a fiamma bassa, la colla di pesce nel liquido ottenuto; una volta sciolta, spengete il fuoco e lasciate intiepidire.

Ricoprite 4 stampi individuali con la pellicola trasparente, suddividete sul fondo di ciascuno una parte di lamponi e metteteli nel freezer; montate separatamente la panna e l’albume, incorporate quindi lo sciroppo di mirtilli alla panna con l’aiuto di una spatola, infine aggiungete anche l’albume e amalgamate bene il composto.

Prelevate gli stampini dal freezer, riempiteli con la crema ai mirtilli e riponete nel freezer per almeno due ore: togliete i semifreddi dal freezer, lasciateli scaldare per qualche  minuto, capovolgeteli nei piatti da dessert, scartate la pellicola e servite.

 

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