White Chocolate Semifreddo
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Ever since I discovered this White Chocolate Semifreddo, it's become my go to dessert for impressing guests without spending hours in the kitchen. The beauty of this recipe is its simplicity: just forty five minutes from start to finish, and you'll have an elegant frozen treat that tastes like you spent all day on it. White chocolate contains cocoa butter, which is rich in antioxidants and can support heart health, so you can feel a little better about indulging. The best part? Most of these ingredients are probably already sitting in your pantry right now. It's the perfect dessert when you want something special but don't want the stress.
Ella x
Ingredients
- 400white chocolate
- 200heavy cream
- 200 ggranulated sugar
- 4large egg whites
- 50 gunsalted butter
- 1 tspvanilla extract
- 1 tspbaking powder
- 100 gall-purpose flour
- 5 gsalt
Detail level
Instructions
- 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
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
Beat the egg whites until they form stiff peaks, then set aside.
Tip: Make sure the bowl and beaters are clean and dry.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure the ingredients are well combined.
- 5
Add the flour mixture to the saucepan and stir until just combined.
Tip: Be careful not to overmix.
- 6
Fold the egg whites into the saucepan until no white streaks remain.
Tip: Be gentle to avoid deflating the mixture.
- 7
Stir in the vanilla extract.
Tip: This will help bring out the flavor of the white chocolate.
- 8
Pour the mixture into a chilled metal bowl or a 20cm round baking dish.
Tip: This will help the mixture set faster.
- 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.
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