Caramel Semifreddo

Instructions

1. 1

   Preheat the oven to 180°C. In a medium saucepan, combine the granulated sugar, heavy cream, and unsalted butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

   Tip: Avoid stirring the mixture too much.

3. 3

   Remove the saucepan from the heat and let it cool slightly. Stir in the dark chocolate until melted and smooth.

   Tip: Be patient and let the chocolate set.

4. 4

   In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.

   Tip: Make sure the egg yolks are room temperature.

5. 5

   Gradually add the warm caramel mixture to the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: Use a spatula to scrape the sides of the bowl.

6. 6

   Pour the mixture into a 20x20 cm baking dish and smooth the top. Sprinkle the sea salt evenly over the top.

   Tip: Use a spatula to create a decorative edge.

7. 7

   Place the baking dish in a larger baking dish and add hot water to come halfway up the sides of the baking dish. Bake for 25 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Avoid opening the oven door during baking.

8. 8

   Remove the baking dish from the water bath and let it cool to room temperature.

   Tip: Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until set.

9. 9

   Once set, scoop the semifreddo into individual serving dishes and cover with plastic wrap. Refrigerate for an additional 30 minutes to firm up.

   Tip: Serve chilled and enjoy!