Semifreddo is Italian for “half-cold”, but that’s only half the story. 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. Many semifreddi are made from a base of egg custard but this one even easier by using cream coupled with condensed milk.
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 practise perfecting the accompanying tuiles. As with the Kreem-B-Tween on the previous pages, the semifreddo can be sliced, and placed between the wafers, or scooped, or presented any way you like.
- Select a deep rectangular 1-litre container, something like a lunch box or small loaf tin, and lightly oil the inside. (The semifreddo will later be unmoulded and sliced.)
- Pour the cream into a measuring jug.
- Weigh the frozen berries and sugar into the Thermomix bowl and blend 10 seconds/speed 9.
- Add the condensed milk and a dash of the cream to loosen the mixture and blend 5 seconds/speed 9.
- Insert the Butterfly. Add the remaining cream and mix 20 seconds/speed 4.
- Scrape down the bowl and mix a further 5 seconds/speed 4.
- Turn the mixture into the prepared container and freeze overnight.
- Scoop from the container, or to be more dramatic, unmould the semifreddo and cut into 6–8 slices with a warm knife, placing the slices straight onto a plate.
- Allow to stand for 5 minutes or so to soften slightly then serve with fresh raspberries, an almond tuile (page 56) dusted with icing sugar and passionfruit sauce. It’s also delicious in a simple cone.
AND … Condensed milk comes in 395-gram tins or 200-gram tubes. If using a tin, half will be left over but this can be refrigerated or frozen, or you could make a second batch of semifreddo.