Semifreddo has a light, moussey texture which doesn’t completely freeze but melts in the mouth. Topped with frozen berries and a drizzle of hot white chocolate sauce, it makes a fantastic dinner party dessert.
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Ingredients
- 8 large free-range egg yolks
- 150g unrefined golden caster sugar
- Glug rum or brandy
- 600ml double cream
- 150g white chocolate, chopped or grated
- 150ml single cream
- 1 tsp vanilla extract
- 150g mixed frozen berries (blackberries, raspberries, blueberries and currants)
You’ll also need…
- 900g loaf tin (roughly 23cm), lightly greased or lined with cling film
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Method
- Put the egg yolks, sugar and rum/brandy in a glass or ceramic mixing bowl set over a pan of barely simmering water. Whisk with an electric hand-held mixer until glossy and doubled in volume (about 10 minutes). Remove from the heat.
- In a separate mixing bowl whisk the double cream to soft peaks, then gently fold it into the egg yolk mixture. Spoon the mix into the loaf tin and freeze for 4-6 hours or overnight.
- When ready to serve, heat the chocolate with the cream and vanilla (see tips) in a small bowl set over a pan of simmering water, stirring occasionally, until completely melted.
- If you’ve lined your tin with cling film, use to lift the dessert out of the tin, then invert onto a serving platter. If you haven’t used cling film, dip the tin into hot water for a few seconds, then invert it onto a serving platter, holding the tin and platter together tightly. Shake vigorously to release it.
- Top with the frozen berries and drizzle over the warm sauce. Serve immediately.
Nutrition
- 532kcals Calories
- 44.2g (25.9g saturated) Fat
- 5.1g Protein
- 25.5g (25.5g sugars) Carbs
- 0.5g Fibre
- 0.1g Salt
For 10
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