I don’t know why I don’t make semifreddo more often – it’s easy and refreshing, and lighter than ice cream.
This recipe makes two loaf pans of the frozen (or semi-frozen, officially) dessert, but it’s easy to scaled down, which is what I did. And then it’s as easy as whipping up the cream and egg whites and folding it into the yolk mixture.
I added a bit more malt powder and I liked the result. Getting the malt balls to just the right size without completely pulverizing them in the food processor is problematic, but I didn’t have time to experiment with other methods.
The recipe calls for a drizzle of chocolate syrup. The dreaded chocolate syrup from the book that doesn’t seem to work for anyone. I didn’t even go there, and just used a bit of leftover ganache I had in the refrigerator.
We really liked the texture of the semifreddo, and the addition of malt balls gives it a nice crunch. Definitely a make again.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Milk Chocolate Malt Semifreddo (Baked Elements, p. 121)