Maple Semifreddo
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A refreshing dessert with a creamy, maple-infused centre, surrounded by a crunchy cookie crust and topped with fresh berries.
Ella x
Ingredients
- 250cookies
- 400 ggranulated sugar
- 200 gall-purpose flour
- 150 gunsalted butter
- 3large eggs
- 100 mlpure maple syrup
- 300 mlheavy cream
- 150 gfresh raspberries(for garnish)
- 5 mlvanilla extract
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a baking tray with parchment paper.
- 2
In a medium bowl, whisk together the cookies, sugar, flour, and butter until well combined.
- 3
Press the mixture into the prepared baking tray and bake for 20-25 minutes, or until lightly golden.
Tip: Let cool completely before using.
- 4
In a medium saucepan, whisk together the maple syrup, heavy cream, and vanilla extract.
- 5
Cook over medium heat, stirring constantly, until the mixture thickens and reaches 60°C (140°F).
Tip: Let cool to room temperature.
- 6
In a large bowl, whip the cooled cream until stiff peaks form.
- 7
Fold the whipped cream into the cooled maple mixture until well combined.
Tip: Transfer to a serving dish.
- 8
Garnish with fresh raspberries and serve immediately.
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