Name: Salted caramel semifreddo
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 6 - 8
Ingredients: 300 gm caster sugar; 100 gm butter, diced; 300 ml pouring cream; 12 egg yolks; 700 ml thickened cream, whisked to soft peaks; Black sesame sugar; 50 gm (2 tbsp) roasted black sesame seeds; 2 tbsp caster sugar

Salted caramel semifreddo

Australian Gourmet Traveller recipe for salted caramel semifreddo by Mat Lindsay from Ester, Sydney.

Serves 6 - 8

Prep

35M

Cook

10M

Total

45M

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“This is super-simple but incredibly tasty,” says Lindsay. “I could eat the black sesame mixture by the handful.” Start this recipe a day ahead to give the semifreddo time to freeze.

Ingredients

300 gm caster sugar

100 gm butter, diced

300 ml pouring cream

12 egg yolks

700 ml thickened cream, whisked to soft peaks

Black sesame sugar

50 gm (2 tbsp) roasted black sesame seeds

2 tbsp caster sugar

Method

Main

1.Stir 200gm sugar and 100ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Add butter (be careful, hot caramel will spit) and swirl to combine. Add pouring cream, stir, then sea salt to taste (you’ll need more than you think), and refrigerate to cool completely.

2.Whisk yolks and remaining sugar in a bowl over a saucepan of simmering water until thick and pale (6-7 minutes). Transfer to an electric mixer and whisk until cooled to room temperature. Fold in salted caramel, then thickened cream, transfer to a container and freeze overnight.

3.For black sesame sugar, process ingredients and 1 tbsp sea salt in a food processor to a sand-like texture. Store in an airtight container in the pantry for up to 2 weeks.

4.Serve scoops of semifreddo in chilled bowls, scattered with black sesame sugar.