Ingredients

Method

• 6 free-range eggs
• 4 free-range egg yolks
• 1 t vanilla extract
• 550 g caster sugar
• 940 ml cream (3 3/4 cups)
• 85 ml water
• 250 g malted puffs, chopped

Method

Ingredients

For the anglaise base, 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 3½ 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.

Cook's note: you can also use caramelised white chocolate instead of the regular caramel.