Baci semifreddo
You’ll need to begin this recipe a day ahead.
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Serves
10
Cooking Time
Prep time 30 mins, cook 35 mins (plus freezing)
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9
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egg yolks
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250 gm
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caster sugar
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Scraped seeds
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of 1 vanilla bean or 1 tsp vanilla paste
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20 ml
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Frangelico
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200 gm
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dark chocolate (55% cocoa solids), melted, plus extra to serve
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2 tbsp
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Dutch-process cocoa, sieved
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600 ml
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thickened cream
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250 gm
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crème fraîche
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150 gm
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roasted hazelnuts, skins removed, coarsely chopped
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To serve:
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maraschino cherries (optional)
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1
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Line a 2 litre-capacity mould with plastic wrap or baking paper.
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2
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Whisk yolks, sugar, vanilla seeds and Frangelico 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).
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3
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Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.
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4
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Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
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5
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Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.
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6
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Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.
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7
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Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.
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This recipe is from the January 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY Jason Loucas
STYLING Lisa Featherby