- 8 egg yolks
- 600 ml thickened cream
- 200 gm caster sugar
- 30 ml aniseed liqueur, such as Meletti Anisette
- 200 gm soft torrone, coarsely chopped
- To serve: pistachio gelato
- 1Line the base and sides of a 7cm x 30cm loaf tin with plastic wrap, leaving edges overhanging and smoothing out wrinkles. Whisk egg yolks in an electric mixer until pale and thick (6-8 minutes). In a separate bowl, whisk cream until soft peaks form. Set aside. Stir sugar and 150ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until syrup reaches 121C on a sugar thermometer (10-12 minutes). Remove pan from heat and stir in liqueur (be careful, hot syrup will spit). While whisking continuously, gradually add syrup to beaten egg yolk and whisk until cooled to room temperature (10-12 minutes). Fold in whipped cream, then fold in torrone, pour into prepared loaf tin and freeze until firm (overnight).
- 2Dip the tin briefly in hot water, then use the wrap to lift out the semifreddo and turn out onto a serving platter. Slice into portions, top with a scoop of pistachio gelato and serve.
Note At Lupino the chefs serve the torrone semifreddo with house-made gelato, but we've cheated and just bought some from our favourite gelateria. Start this recipe a day ahead to freeze the semifreddo.
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