White Chocolate Semifreddo

Instructions

1. 1

   In a medium saucepan, combine the white chocolate, heavy cream, and granulated sugar. Heat over low heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be careful not to let the mixture boil.

2. 2

   Remove the saucepan from the heat and stir in the unsalted butter until it has melted.

   Tip: This will help prevent the mixture from becoming too thick.

3. 3

   Beat the egg whites until they form stiff peaks, then set aside.

   Tip: Make sure the bowl and beaters are clean and dry.

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt.

   Tip: Make sure the ingredients are well combined.

5. 5

   Add the flour mixture to the saucepan and stir until just combined.

   Tip: Be careful not to overmix.

6. 6

   Fold the egg whites into the saucepan until no white streaks remain.

   Tip: Be gentle to avoid deflating the mixture.

7. 7

   Stir in the vanilla extract.

   Tip: This will help bring out the flavor of the white chocolate.

8. 8

   Pour the mixture into a chilled metal bowl or a 20cm round baking dish.

   Tip: This will help the mixture set faster.

9. 9

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

   Tip: Make sure the mixture is firm to the touch.