Semifreddo is Italian for “half-cold”, but that’s only half the story. If you’re among the many who haven’t yet got around to investing in an ice-cream machine, the great thing about a semifreddo is that it resembles ice cream but requires no churning. All the mixing and a bit of aeration happens prior to freezing. The resulting texture is something like a frozen mousse; cut into slices, it presents beautifully, a dessert fit for the most elegant of tables. Many semifreddi are made from a base of egg custard but this one even easier by using cream coupled with condensed milk.
Start this dessert the day before you plan to serve it; as well as allowing time for freezing it will give you some space to practise perfecting the accompanying tuiles. As with the Kreem-B-Tween on the previous pages, the semifreddo can be sliced, and placed between the wafers, or scooped, or presented any way you like.
Subscribe to TMix Plus magazine for more great recipes just like this, month after month.
Words Cathy Gowdie/Recipe Lesley Russell
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 300 Milliliters pure cream
- 300 Grams frozen raspberries
- 30 Grams white sugar
- 180 Grams sweetened condensed milk
- 1-2 punnets fresh raspberries
- Tuiles, to serve
- Passion fruit sauce, to serve
- Icing sugar, to dust
Select a deep rectangular 1-litre container, something like a lunch box or small loaf tin, and lightly oil the inside. (The semifreddo will later be unmoulded and sliced.)
Pour the cream into a measuring jug.
Weigh the frozen berries and sugar into the Thermomix bowl and blend 10 seconds/speed 9.
Add the condensed milk and a dash of the cream to loosen the mixture and blend 5 seconds/speed 9.
Insert the Butterfly. Add the remaining cream and mix 20 seconds/speed 4.
Scrape down the bowl and mix a further 5 seconds/speed 4.
Turn the mixture into the prepared container and freeze overnight
Scoop from the container, or to be more dramatic, unmould the semifreddo and cut into 6–8 slices with a warm knife, placing the slices straight onto a plate.
Allow to stand for 5 minutes or so to soften slightly then serve with fresh raspberries, an almond tuile (page 56) dusted with icing sugar and passionfruit sauce. It’s also delicious in a simple cone.
AND … Condensed milk comes in 395-gram tins or 200-gram tubes. If using a tin, half will be left over but this can be refrigerated or frozen, or you could make a second batch of semifreddo