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Caramel semifreddo

Caramel semifreddo

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 25 minutes, plus 4 to 6 hours freezing time

Ingredients

6 free-range eggs
4 free-range egg yolks
1 t vanilla extract
550 g caster sugar
940 ml cream
85 ml water
250 g Woolworths malted puffs, chopped

Method

Combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a bowl and place over a saucepan of simmering water.

Whisk for 4 to 5 minutes, or until warm and thick. Remove from the heat and continue whisking until cool.

Whisk 3 ½ cups cream until soft peaks form, then gently fold into the egg mixture until combined.

For the Caramel: Dissolve the remaining caster sugar in the water over a low heat, then boil for 5 minutes until golden.

Remove from the heat and add the remaining cream. Stir to combine, then cool.

Stir the caramel and malted puffs into the semifreddo and freeze for 4 to 6 hours.

Banana fat cakes

Seaweed-steamed mussels with wakame-and-miso dressing

Avo ritz fish burger

Cheddar crust apple pie

Poached-naartjie crepes with salted caramel sauce

Bread pudding with caramel sauce

Honey-and-pear pies

Chicken-and-leek pie

Beef-and-beer pie with slow-roasted cipollini onions

Crunchy fried banana with salty caramel sauce

Curried spiral breads with satay-style chicken strips

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Lemon-and-ginger treacle tart

Asian-style sticky short rib

Caramel semifreddo

Caramel semifreddo

Ingredients

Method