Semifreddo

AT A GLANCE

  • Serves 10 people

You don't need an ice-cream maker (or a Pacojet) to make sweet and creamy frozen treats. The Italians have the answer and it's called semifreddo.

  • 9 egg yolks
  • 250 gm caster sugar
  • Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste
  • 600 ml thickened cream
  • 250 gm crème fraîche
01   Line a 2 litre-capacity mould with plastic wrap or baking paper.
02   Whisk yolks, sugar, vanilla seeds and 1 tbsp water in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
03   Transfer to an electric mixer and whisk until cooled to room temperature (2-3 minutes).
04   Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
05   Carefully fold into egg mixture.
06   Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.

Note You'll need to begin this recipe a day ahead.

Topics:

ICE-CREAM, CREME FRAICHE, ITALIAN, MASTERCLASS, DESSERT, VANILLA, SUMMER, EGGS

Recipe:

LISA FEATHERBY

Photography:

JASON LOUCAS

Styling:

LISA FEATHERBY

FEATURED IN

Jan 2010

Jan 2010

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