Salted Caramel Semifreddo

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and brown sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Avoid boiling the mixture.

2. 2

   Remove the saucepan from the heat and whisk in the unsalted butter until it is fully incorporated.

   Tip: Use a whisk or spatula to scrape the sides of the pan.

3. 3

   In a separate bowl, whisk together the large eggs, salt, and vanilla extract until well combined.

   Tip: Use room temperature eggs for the best results.

4. 4

   Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: Add the cream mixture in a slow, thin stream.

5. 5

   Whisk the mixture until it is smooth and creamy, then stir in the cocoa powder.

   Tip: Don't overmix.

6. 6

   Pour the mixture into a chilled semifreddo mold and refrigerate for at least 4 hours or overnight.

   Tip: Chill the mold thoroughly before serving.

7. 7

   Just before serving, sprinkle the flaky sea salt over the top of the semifreddo and drizzle with salted caramel sauce.

   Tip: Use a spoon or piping bag to drizzle the sauce.

8. 8

   Unmold the semifreddo and serve immediately.

   Tip: Serve chilled, garnished with additional sea salt if desired.

9. 9

   Store any leftovers in the refrigerator for up to 3 days.

   Tip: The semifreddo will continue to set and become creamier with time.