A semifreddo (meaning “half-cold”) is an Italian dessert with a fudgy, mousse-like texture and subtle chill. Think of it as a more stylish and refined version of an ice-cream cake.
However, what we love about this dessert, is that unlike ice cream, a semifreddo doesn’t require any churning. Instead, it combines a custard with heavily whipped cream. That means anyone can make it at home — all you need is strong arms and a whisk.
As well as being accessible, the semifreddo is infinitely adaptable. You can elevate the basic recipe with different ingredients, like chocolate or amaretto, or by adding a crunchy topping or fruit coulis.
CINNAMON BUN & RASPBERRY SEMIFREDDO RECIPE
One semifreddo will serve six to eight people.
INGREDIENTS:
225g double cream
1/2 tsp vanilla extract
4 large eggs (200g)
80g granulated sugar
30g maple syrup
1/4 tsp salt
1 teaspoon of Ceylon cinnamon
100g fresh raspberries
Melted butter
Icing sugar
THE RECIPE:
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Cut a cinnamon bun into thin slices. Brush a sheet of baking paper with melted butter and dust it with icing sugar. Lay the cinnamon bun slices on top, brush them with butter and dust with icing sugar.
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Place a second sheet of baking paper on top of the slices, followed by a heavy baking tray (add weights if you need to). Bake at 130 degrees for 30 minutes and cool. This should give you golden crispy shards.
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Once cooled, crumble the cinnamon bun shards into pea sized flakes — saving some for decoration later.
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Make the custard by combining the eggs, sugar, cinnamon, maple syrup, vanilla extract and salt in a mixer bowl and whisking until the ingredients are fully incorporated.
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Gently heat the custard over simmering water in a bain-marie and stir constantly for about 10 minutes, or until the mixture reaches 75 degrees.
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Remove the bowl from the bain-marie and then whisk the custard until it has quadrupled in size and the side of the bowl is cool to touch.
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Add the raspberries and whisk for five seconds so they just break up, leaving some large chunks and trails of bright red. Put the mixture in your refrigerator.
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In a separate bowl, whisk the cream until it forms stiff peaks. Fold one third into the custard, then the rest until it has incorporated.
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Lightly brush a loaf tin with melted butter, line it with cling film or baking paper (keep some tabs free so you can easily remove the semifreddo later), then brush it again with butter. Fold half of the cinnamon bun shards into to the custard and pour the mixture into the loaf tin.
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Cover the loaf tin with baking paper and place it in the freezer for a minimum of eight hours or overnight.
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To remove the semifreddo, dip a clean cloth in hot water and gently wipe around the outside of the tin. Use the tabs of baking paper to pull the semifreddo out of the tin. Place it onto a plate leave it to stand for 10 minutes.
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Slice the semifreddo with a warm knife and serve with fresh raspberries and the remaining cinnamon shards.
RASPBERRY COULIS RECIPE
INGREDIENTS:
300g raspberries
2 tbsp icing sugar
1 tbsp lemon juice
THE RECIPE:
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Put the raspberries, icing sugar and lemon juice in a saucepan and cook until the raspberries break down.
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Strain the mixture through a fine sieve to remove the seeds.
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Once the mixture has cooled down completely, spoon it over your semifreddo just before you want to serve it.
