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Baci semifreddo

You'll need to begin this recipe a day ahead.

You'll need

9 egg yolks 250 gm caster sugar Scraped seeds of 1 vanilla bean or 1 tsp vanilla paste 20 ml Frangelico 200 gm dark chocolate (55% cocoa solids), melted, plus extra to serve 2 tbsp Dutch-process cocoa, sieved 600 ml thickened cream 250 gm crème fraîche 150 gm roasted hazelnuts, skins removed, coarsely chopped To serve: maraschino cherries (optional)


  • 01
  • Line a 2 litre-capacity mould with plastic wrap or baking paper.
  • 02
  • Whisk yolks, sugar, vanilla seeds and Frangelico in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).
  • 03
  • Transfer semifreddo mixture to an electric mixer and whisk until cool (2-3 minutes). Add chocolate and cocoa and mix to combine.
  • 04
  • Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.
  • 05
  • Fold one-third into egg mixture to loosen mixture, then fold through remaining cream and hazelnuts.
  • 06
  • Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.
  • 07
  • Serves scoops of Baci semifreddo drizzled with extra melted chocolate and topped with a maraschino cherry, if you like.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Jan 2010

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