Wow… I’m blogging again! I’m not sure if school holidays affect other bloggers as much as me, but having a kid (albeit the world’s most super cool one) with you about 80% of the time leaves you few opportunities to sit quietly at one’s desk. I have a fair backlog of things to post about but we won’t be overly ambitious today and try to get a quick one done: my maple raisin semifreddo.
I am quite fond of semifreddo. When I was a small child and thought that ice cream was literally frozen cream, I would mix up some cream with sugar and throw it into the freezer. The result was never quite the same as shop bought ice cream (of course) but I quite liked the rich creamy taste and harder texture.
As my ice cream maker got retired last year, semifreddo became the most obvious choice for a homemade frozen treat. Even more so since I have my trusty Thermomix to help out with the sabayon making process required for semifreddo. I found a basic recipe from the Gourmet Traveller website and used the Thermomix method to make sabayon. I did halve the amount of ingredients used in the GT recipe however (the rest of my family aren’t really into semifreddo) and didn’t use the creme fraiche.
I didn’t have a whole lot of things in the pantry to flavour my semifreddo; not even a vanilla pod as per the recipe’s requirement. Undeterred, I grabbed a handful of raisins and soaked them in maple syrup while I prepared the sabayon. I mixed the maple raisin concoction into the sabayon before cooling it down and folding in the whipped cream. I poured the mixture into a small loaf tin lined with plastic wrap and froze it for about four hours.
Once frozen through (the texture will be harder than ice cream but not rock solid like ice) I turned the semifreddo out. To my delight, the raisins had sunk to the bottom (duh…) along with a thin film of maple syrup that was clearly too dense to be fully incorporated into the cream/sabayon mixture.
The semifreddo has a lovely subtle maple flavour and the chewy frozen raisins added an extra texture to the experience. Definitely something to be had in moderation however. Rather creamy!