Semifreddo is Italian for “half-cold”, the main ingredients are eggs, sugar and cream with a texture similar to frozen mousse. But this recipe below is one step easier, using cream coupled with condensed milk. If you’re among the many who haven’t yet got around to investing in an ice-cream machine, the great thing about a semifreddo is that it resembles ice cream but requires no churning. All the mixing and a bit of aeration happens prior to freezing. The resulting texture is something like a frozen mousse. Cut into slices, it presents beautifully, a dessert fit for the most elegant of tables.
Start this dessert the day before you plan to serve it, as well as allowing time for freezing it will give you some space to practice perfecting the accompanying tuiles. The semifreddo can be sliced, and placed between the wafers, or scooped, or presented any way you like.Print
This recipe is an excerpt from Tmix+ Issue 2 Summer/Autumn 2016 cookbook.
TMIX+ ISSUE 2 SUMMER/AUTUMN 2016 MAGAZINE – the first magazine created for users of the Thermomix in Australia. It connects the Thermomix community, a passionate group of people who love to cook with, talk about and engage with their Thermomix on a daily basis, through warm, honest and inspiring content.