Modern Vespa

Morning all

It's hot just now and for all you ice cream lovers out there try this - no machine needed - Italian Semifreddo. It's soft, silky and lovely, and VERY easy to make

Semifreddo
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3 large whole (preferably organic) eggs
2 egg yolks
1 cup caster sugar
1 teaspoon vanilla bean paste (or 2 teaspoons good vanilla extract)
2 cups double (heavy) cream

Serves 4 to 6

(double up amounts if required.)

Eat within 3 days of making.

Method

1. Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water (don't let the bowl actually touch the water!) and, using a hand-held, electric mixer beat for 8 minutes or until pale, thick and can hold ribbons on surface. Remove from heat and let it cool for 5 mins

2. Whisk the cream until soft peaks form. With a metal spoon gently fold the cream through the egg mixture until thoroughly combined. try to not knock too much air out.

Pour into a container, cover and freeze overnight

This is soft and scoop-able straight from the freezer. Eat!!!

Or - if you like flavours to be added, let it freeze for a couple of hours then add your add-ins and put back into the freezer. You need the mix to be a little thicker so the add-in's are suspended and don't fall to the bottom of the semifreddo.

Add - ins
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Soak 4oz raisins in three tablespoons rum for a few hours and fold into the mix for rum and raisin semifreddo

Add the finely grated zest of three lemons and three limes and three tablespoons of limoncello for a citrus semnifreddo

Bash up a honeycomb bar or two and add to the mix

Chop chocolate of your choice and add to the mix

Puree a cup of tinned peaches and strain in a sieve, swirl this through with fresh raspberries and bashed up vanilla biscuits (particularly good) for a peach melba cookie semifreddo

Add strawberry or fruit puree of your choice

Melt nutella a litle and swirl through the mix when it's half frozen, and top with chopped toasted hazelnuts when serving

Add coffee essence or extract, or 4 very strong thick espresso coffees and chopped chocolate for a mocha semifreddo

Add mint extract and chopped chocolate for a mint choc chip semifreddo

Use whatever ingredients you like - the possibilities are endless!!

Do try, I hope that you will like this.

Kitty

X

On my list of things to try this summer. I may substitute Splenda for the sugar.

Trepps it won't work without sugar. I've tried

It MAY work with agave syrup though..

Somewhat related -- I've been experimenting with making Gelato in our ice cream maker this summer, with excellent results. I've found that the basic Gelato recipe -- essentially a custard -- ends up working with almost any kind of flavor you want to mix it with.

The very best one so far is as follows:

Jess thank you mmmmmm
That's getting made definitely. Just need to get the ice cream maker out
I adore ice cream/gelato
And sorbets
Mmmmmmmm
Kitty
X

I'm going to make both of these, thanks both!