Sunday 28 April 2013

Vanilla Bean Semifreddo

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Vanilla Bean Semifreddo. It uses only 4 ingredients, and is simple to make. You don't need an ice cream maker - just a whisk and some elbow grease!
I made this a few days ago, and then left it in the freezer overnight, and it was perfect the next day served with fresh fruit. The vanilla flavour is amazing, and the texture is silky smooth.

A Simple List of Ingredients:

1. Egg Yolks
2. Double Cream
3. Sugar
4. Vanilla Pod

Bismillah, let's begin!

Fill a saucepan with one inch of water and bring to a simmer over low heat.

Take 7 eggs.

Separate the whites from the yolks. You need the 7 egg yolks for this recipe, and with the egg whites, you can make my yummy strawberry pavlova.

Place the 7 egg yolks into a heatproof bowl. This bowl should be able to fit over the saucepan.

Add 5 and 1/2 ounces sugar.

Whisk for 3 minutes until thick and pale in colour.

Take a vanilla pod.

Add the seeds of a vanilla pod to the mixture.

Whisk in the vanilla beans.

Place the bowl over the pan with the simmering water. Make sure that the bottom of the bowl does not touch the hot water. Cook the custard whilst constantly whisking for about 10 minutes.

Strain the hot mixture through a sieve.

Set aside to cool whilst you whip the cream.

Take 12 fluid ounces double cream.

Whip the cream until it has stiff peaks.

Add the custard mixture to the whipped cream.

Whisk together for 1 minute until smooth and creamy. 

Take a loaf tin, and line with clingfilm. Make sure the clingfilm is overlapping over the sides.

Pour the mixture into the tin.

Wrap the clingfilm on top of the mixture, making sure it's covered.
Place into the freezer overnight.

Unwrap and place the ice cream onto a platter.

Decorate with fresh fruit e.g. strawberries.

Slice ..

.. and serve! I served it with fresh whole strawberries and freshly cut pineapple chunks.


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