When we were in Milan during December, we had an amazing semifreddo at a restaurant called Be Bop, so I had to try make it myself. This dessert very refreshing and perfect for the hot, Australian summer.
Semifreddo is Italian for semi frozen, and has the texture of a frozen mousse very similar to ice cream. The main difference is that you don’t require any fancy equipment like an ice cream machine.
The process consists of making a sabayon, which is mixture of egg yolks and sugar that is cooked over a double boiler. The most important part of the recipe is that the sabayon is completely cooled before adding the whipped cream otherwise it would melt. The strawberry compote and macadamia nuts are optional if you simply want a vanilla bean semifreddo.
Strawberry and Macadamia Nut Semifreddo
Strawberry Compote
- 250g strawberries, hulled and finely chopped
- 35g sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice (about half a lemon)
- Combine all ingredients in a medium saucepan. Turn the heat to medium-high and stir occasionally. Once the strawberries a soft, mash them with the back of a fork or a potato masher. Cook the mixture for a total of 7-10 minutes or when the berries have released their juices and compote has slightly thickened.
- Transfer into a bowl and refrigerate until completely cooled.
Semifreddo
- 8 egg yolks
- 125g sugar
- 1 vanilla bean pod, split lengthwise and seeds scraped
- 440g heavy cream
- 75g roasted macadamia nuts, roughly chopped
- Line a loaf pan with baking paper, ensuring it is large enough to overhang on the sides of the pan. Set aside.
- Fill a saucepan with water, about 3 cm high, and bring to a simmer over medium heat.
- In a large bowl, whisk together the egg yolks, sugar and vanilla bean seeds until light and pale in colour. Place the bowl over the pot of simmering water, and whisk continuously for 10 minutes until thickened. Make sure the bottom of the bowl does not touch the water. Set aside to cool completely.
- Whip the cream to stiff peaks and gently fold into the egg yolk mixture a third at a time. Fold in chopped macadamia nuts.
- Pour one third of the mixture into the lined loaf pan, and place a few tablespoons of strawberry compote on top. Then create a swirl/ripple by running a knife through it. Repeat with the mixture, then freeze overnight.
- When ready to serve, allow the semifreddo to soften at room temperature for 5-10 minutes. Then remove from the pan and cut into slices.