Semifreddo
Semifreddo with vanilla pod and lemon. A frozen dessert combining whipped double cream and eggs with bright citrus and aromatic vanilla flavors.
3piece
150g
1piece
1piece
300ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3piece | — | — | |
| 2 | | 150g | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 300ml | — | — |
Press a large sheet of cling film into a 900 g (2 lb) loaf tin, letting the excess drape generously over all four sides.
Crack each egg into the small bowl, discarding the shells. The whites are not cooked, so use pasteurised eggs.
Egg · 3 piece
Tip each yolk into the large heatproof bowl and let the whites fall into the medium bowl, passing the yolk between your cupped fingers to leave the white behind.
Tip the caster sugar over the yolks in the large heatproof bowl.
Caster sugar · 100 gHalve the vanilla pod lengthways with a paring knife.
Vanilla pod · 1 piece
Scrape all the seeds from both halves of the pod into the bowl with the yolks and sugar.
Finely grate the zest of the lemon directly into the bowl, working the microplane over all sides of the fruit.
Lemon · 1 piece
Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and whisk the yolks, sugar, vanilla and zest together constantly until the mixture is very pale, thick and falls from the whisk in a slow ribbon — about 5 minutes — then lift the bowl off the heat and whisk for another 2 minutes to cool it slightly.
Pour the egg whites from the bowl into a clean medium bowl.
Whisk the egg whites until they hold firm, glossy peaks that just droop at the tip when you lift the whisk.
Pour the double cream into a large mixing bowl.
Double cream · 300 ml
Whisk the cream until it just holds soft peaks — it should be voluminous and mousse-like but not stiff.
Add the remaining caster sugar to the egg whites.
Caster sugar · 50 gWhisk the sugar into the egg whites for a further minute until the meringue is thick, very glossy and holds stiff peaks.
Tip the whipped cream into the yolk bowl and fold it in gently with a large metal spoon, cutting down through the centre and sweeping up in wide arcs, until just combined.
Add the meringue to the bowl in two additions, folding each in with the same gentle arcing motion, keeping as much air as possible in the mixture.
Pour the semifreddo mixture into the lined loaf tin and smooth the top level with the back of a spoon.
Fold the overhanging cling-film up and over the surface to cover it completely.
Slide the loaf tin into the freezer.
Leave the semifreddo to freeze for at least 6 hours, or overnight, until it is completely firm throughout.
Take the loaf tin out of the freezer.
Leave the tin at room temperature for 5 minutes so the semifreddo loosens just enough to turn out cleanly.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Press a large sheet of cling film into a 900 g (2 lb) loaf tin, letting the excess drape generously over all four sides.⏱ 30s |
| 2 | 3 piece | | Crack each egg into the small bowl, discarding the shells. The whites are not cooked, so use pasteurised eggs.⏱ 30sResultEgg |
| 3 | Eggstep 2 | Tip each yolk into the large heatproof bowl and let the whites fall into the medium bowl, passing the yolk between your cupped fingers to leave the white behind.⏱ 45sResultSeparated eggsused in step 9 | |
| 4 | 100 g | Tip the caster sugar over the yolks in the large heatproof bowl.⏱ 5sResultSeparated eggs and caster sugar | |
| 5 | 1 piece | | Halve the vanilla pod lengthways with a paring knife.⏱ 20sResultSplit vanilla pod |
| 6 | Split vanilla podstep 5 | | Scrape all the seeds from both halves of the pod into the bowl with the yolks and sugar.⏱ 15sResultVanilla-flecked yolk mixture |
| 7 | 1 piece | | Finely grate the zest of the lemon directly into the bowl, working the microplane over all sides of the fruit.⏱ 30sResultLemony yolk mixture |
| 8 | — | | Set the bowl over a pan of barely simmering water, making sure the base does not touch the water, and whisk the yolks, sugar, vanilla and zest together constantly until the mixture is very pale, thick and falls from the whisk in a slow ribbon — about 5 minutes — then lift the bowl off the heat and whisk for another 2 minutes to cool it slightly.⏱ 5 minResultThick pale yolk mixture |
| 9 | Egg whitesstep 3 | | Pour the egg whites from the bowl into a clean medium bowl.⏱ 10sResultEgg whites |
| 10 | — | | Whisk the egg whites until they hold firm, glossy peaks that just droop at the tip when you lift the whisk.⏱ 3 minResultFirm-peak egg whites |
| 11 | 300 ml | | Pour the double cream into a large mixing bowl.⏱ 5sResultDouble cream |
| 12 | — | | Whisk the cream until it just holds soft peaks — it should be voluminous and mousse-like but not stiff.⏱ 2 minResultWhisked double creamused in step 15 |
| 13 | 50 g | | Add the remaining caster sugar to the egg whites.⏱ 5sResultSoft-peak egg whites and caster sugar |
| 14 | — | | Whisk the sugar into the egg whites for a further minute until the meringue is thick, very glossy and holds stiff peaks.⏱ 1 minResultStiff glossy meringueused in step 16 |
| 15 | Whisked double creamstep 12 | | Tip the whipped cream into the yolk bowl and fold it in gently with a large metal spoon, cutting down through the centre and sweeping up in wide arcs, until just combined.⏱ 1 minResultSemifreddo base |
| 16 | Stiff glossy meringuestep 14 | | Add the meringue to the bowl in two additions, folding each in with the same gentle arcing motion, keeping as much air as possible in the mixture.⏱ 1 minResultAiry semifreddo mixture |
| 17 | Airy semifreddo mixturestep 16 | | Pour the semifreddo mixture into the lined loaf tin and smooth the top level with the back of a spoon.⏱ 20sResultAiry semifreddo mixture |
| 18 | — | | Fold the overhanging cling-film up and over the surface to cover it completely.⏱ 15s |
| 19 | — | | Slide the loaf tin into the freezer.⏱ 10sResultAiry semifreddo mixture |
| 20 | — | | Leave the semifreddo to freeze for at least 6 hours, or overnight, until it is completely firm throughout.⏱ 6 hrResultFrozen semifreddo |
| 21 | — | | Take the loaf tin out of the freezer.⏱ 10sResultFrozen semifreddo |
| 22 | — | | Leave the tin at room temperature for 5 minutes so the semifreddo loosens just enough to turn out cleanly.⏱ 5 minResultTempered semifreddo |
| Total Time | 6 hr 19 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Peel back the cling-film, invert the tin onto a serving board and lift the tin away, then peel off all the cling-film.
- Cut the semifreddo into 4 equal slices with a hot knife and transfer each slice to a chilled plate to serve immediately.
| Nutrient | Per serving |
|---|---|
| 548kcal | |
| 7g | |
| 31g | |
| 17g | |
| 43g | |
| 40g | |
| 0.6g | |
| 70mg |
Semifreddo
Semifreddo with vanilla pod and lemon. A frozen dessert combining whipped double cream and eggs with bright citrus and aromatic vanilla flavors.
What you’ll doYou will separate eggs and whisk the yolks with sugar, vanilla and lemon zest over gentle heat until pale and ribbon-like, then cool them. Separately, you will whisk the whites to firm peaks, whisk the cream to soft peaks, then fold all three together in stages to keep the mixture airy. Pour into a lined tin, freeze for at least 6 hours, then turn out and slice with a hot knife to serve.
Ingredients
- Egg3 piece
- Caster sugar150 g
- Vanilla pod1 piece
- Lemon1 piece
- Double cream300 ml