White Chocolate Semifreddo

Here is the recipe for the white chocolate semifreddo, a fresh and delicious dessert that will surely satisfy lovers of creamy and rich sweets.

Ingredients

• 200 g of white chocolate
• 300 ml of fresh cream for desserts
• 3 egg yolks
• 100 g of sugar
• 1 sachet of vanillin (or the seeds from 1 vanilla pod)
• 50 ml of milk

Preparation

1. Begin by melting the white chocolate using a double boiler or in the microwave. To use a double boiler, place the chocolate in a heat-resistant bowl and set it over a pot of just simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate until it has completely melted.

2. Meanwhile, in another bowl, whip the egg yolks and sugar with an electric mixer, add the vanillin or vanilla seeds, until you get a light and fluffy mixture.

3. Heat the milk without bringing it to a boil and gradually add it to the mixture of yolks and sugar, continuing to stir.

4. Gently fold the melted white chocolate into the mixture of yolks, sugar, and milk, stirring until you obtain a homogeneous mixture.

5. Whip the fresh cream until it is firm but not too stiff. Then gently fold it into the rest of the mixture with delicate upward movements, to not deflate it.

6. Pour the mixture into a plumcake mold lined with clear film or into individual semifreddo molds. Level the surface and cover with an additional layer of clear film.

7. Place the semifreddo in the freezer for at least 6 hours, preferably overnight.

Service:

Before serving, leave the semifreddo at room temperature for about 10-15 minutes to facilitate slicing. You can garnish it with dollops of whipped cream, chocolate shavings, fresh fruit, or a berry coulis.

Fun Facts

The term “semifreddo” in cooking refers to a cold dessert, similar to ice cream, but with a softer and creamier texture. The base for semifreddo is classic English cream enriched with whipped cream, to which other ingredients such as chocolate, fruit, or liqueurs can be added according to taste.