Butterscotch Semifreddo
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Butterscotch Semifreddo is a frozen dessert that combines whipped cream, butterscotch syrup, egg yolks and butter into a smooth, indulgent treat. With a prep time of 20 minutes and 25 minutes of cooking, this recipe is straightforward to prepare. The dish suits anyone looking for an elegant yet accessible frozen dessert that delivers rich butterscotch flavour.
Ella x
Ingredients
- 400 mlheavy cream
- 600 ggranulated sugar(diced)
- 200 mlbutterscotch syrup
- 3 egglarge egg yolks
- 150 gunsalted butter(melted)
- 10 gsalt
- 10 mlpure vanilla extract
- 100 gall-purpose flour(unsifted)
- 50 gsemolina flour(unsifted)
- 100 gconfectioner's sugar(for dusting)
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- 2
In a separate bowl, whisk together the butterscotch syrup and egg yolks until well combined.
- 3
Temper the egg yolk mixture into the hot cream mixture, whisking constantly to prevent the eggs from scrambling.
- 4
Remove the saucepan from the heat and stir in the melted butter and vanilla extract until fully incorporated.
- 5
Strain the mixture into a clean bowl and let it cool to room temperature.
- 6
In a separate bowl, whisk together the all-purpose flour and semolina flour until well combined.
- 7
Pour the cooled cream mixture into a 20cm x 10cm x 5cm baking dish and smooth the top.
Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 8
Just before serving, dust the top of the semifreddo with confectioner's sugar and slice into 6 equal pieces.
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