Salted Caramel Semifreddo

Salted caramel semifreddo is a delicious dessert that combines the sweetness of caramel with a salty touch for a balance of flavors. Here’s how to prepare it:

Ingredients

• 200 gr of granulated sugar
• 500 ml of fresh cream
• 50 ml of water
• 6 egg yolks
• 120 gr of sugar for the yolks
• A pinch of fine salt
• 1/2 teaspoon of coarse salt
• 1/2 teaspoon of vanilla extract (or the seeds from a vanilla bean if you prefer)

Preparation

1. Start by preparing the salted caramel. Pour the 200 gr of sugar into a small pot with water and place it over medium-low heat. Allow the sugar to completely dissolve and begin to caramelize without stirring. You can gently swirl the pot to help the process.

2. In the meantime, whip the cream until it is semi-whipped and keep it refrigerated.

3. When the sugar turns a dark amber color (be careful not to burn it), remove the pot from the heat and add half of the whipped cream, being careful as the mixture will splatter. Stir well and add the pinch of fine salt.

4. In another bowl, beat the egg yolks with the 120 gr of sugar until you have a frothy and pale mixture.

5. Add the salted caramel to the yolks, then gently fold in the rest of the whipped cream with movements from the bottom to the top to avoid deflating it.

6. Add the vanilla extract and the coarse salt, and gently stir one last time.

7. Pour the mixture into a mold lined with parchment paper or into individual serving molds and place in the freezer for at least 4-6 hours or until the semifreddo has solidified.

Did You Know?

Salted caramel is a French specialty that has taken the dessert world by storm for its extraordinary ability to enhance both sweet and savory dishes. The touch of salt, in fact, intensifies the perception of sweetness and adds a refined contrast to the dish.

Serve your salted caramel semifreddo garnished with a few grains of coarse salt or with an additional caramel sauce. Enjoy your meal!