THE DAIRY KITCHEN
White Chocolate and Chilli Semifreddo
By THE DAIRY KITCHEN
Serves
4
Difficulty
Medium
Preparation
20 MINS
Cooking
5 MINS
Don't be put off by the chilli in this ice-cream. By removing the seeds, it takes away the hot heat and just leaves a warm tingling sensation. The sugared chilli strips are scrumptious, but can be left off if desired
Ingredients
2 egg yolks1/2 cup caster sugar
100g white chocolate, melted and allowed to cool
1 small red chilli, seeds removed and finely chopped
1 small green chilli, seeds removed and finely chopped
300ml thickened cream, whipped
Sugared Chilli Strips
1/4 cup sugar1/4 cup water
1 each small red, green and yellow chilli, seeds removed and cut into strips
Handy Tips
If chilli does not appeal, substitute for other ingredients such as chopped toasted nuts, glace fruit or even cubed Turkish delight.
Method
- Beat the egg yolks and sugar with an electric beater until mixture is very pale and thick.
- Combine the whipped cream and chillis. Fold through the melted chocolate, then the egg mixture. Pour into a plastic wrap lined 8cm x 16.5 cm loaf pan and freeze until firm.
- Sugared Chilli Strips: Combine sugar and water over heat until dissolved. Bring to the boil and add the chillies. Simmer until syrup thickens slightly. Remove chillies from syrup and cool.
- Serve slices of semifreddo topped with sugared chilli strips.
