Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a free Joseph Joseph Nest 7 set valued at $59.95! Offer ends 20 August.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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)

Method

  • 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
  • 30 min preparation
  • 35 min cooking (plus freezing)
Gourmet Fast
in your pocket

Now, here's a mighty handful: GT's Gourmet Fast recipes are available on iPhone (and iPad - and, any day now, Android)...

Read More
Win
a LeCreuset kitchen pack!

Win a LeCreuset kitchen pack thanks to new film The Hundred Foot Journey. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people
  • 30 min preparation
  • 35 min cooking (plus freezing)

Featured in

Jan 2010

You might also like...

Tempered chocolate

recipes

Armando Percuoco: Linguine Napoletana

Trenette with pesto

recipes

Dhal with coriander and fried onion

Broad bean puree with chorizo

recipes

Pork and white beans

Italian meringue

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.