‘All right everybody be cool, this is a robbery.’
Relax, it’s not a robbery. It is pretty cool though.
Semi -fredo is an ice cream style dessert of Italian origins.
Semi frozen is an approximate translation.
Last week I talked about how it was great to make anything with a dough or batter to get kids involved.
I forgot to mention Ice Cream in that list.
K ‘What’s semi fredo Dad?’
C ‘Ice Cream, but different, but the same, sort of.’
K ‘Ice cream! Where do we start’?!
Every time I read through ice cream recipes on line, I get excited about making it at home until you get to the end and it invariably says ‘Now put the mixture in the ice cream machine and follow the manufacturers’ instructions’.
Sigh… Not everybody owns an ice cream machine. Or needs to.
For this one you need an electric beater or a really strong whisking arm.
We prefer electric. It will take a lot longer to set though so plan ahead.
This makes about 2.5 litres.
Passionfruit and white chocolate semi-fredo w/ sable crust
1 cup pure cream
1 cup dollop cream
8 egg yolks
1 cup sugar
1/2 cup water
1 cup passionfruit pulp – 2/3 strained.
250gm white chocolate – melted. The microwave is fine, give it ten seconds at a time and stir in between.
Whip both creams together until just thick. It should just sit on top of itself.
Heat the sugar and water together on the stove until gently bubbling. Turn off.
Seperate the eggs, place the yolks in a bowl and start beating.
As they become pale, start to drizzle in the hot sugar syrup. Make sure it’s hot.
Keep beating until the mixture is fluffy, now combine the strained passion fruit juice.
Fold in the whipped cream and then the white chocolate. Refrigerate.
¶’Get down, get down’¶ ¶’Get down, get down’¶
150g plain flour
125g unsalted butter – softened, plus a little extra for melting
50g castor sugar – ours is raw castor sugar
1 egg yolk
4 drops vanilla essence
a pinch of allspice or cinnamon
Cream the butter, sugar and spice. Fold in the yolk. Fold in the flour until just combined. A gentle touch is necessary here. Empty the dough onto a well floured bench and roll into logs. Cut into 2 cm discs and flatten in the palm of your hand with the tips of your fingers.
Bake them on 150*c until just golden and set. About 15-20 mins. Allow them to cool. Now smash them to bits, fold in the melted butter (a tablespoon will do) and press into a dish lined with cling film. The cling film will make it easier to remove from the dish later for slicing.
What Kid Did
Kid beat everything together, weighed and measured the ingredients, rolled out the sable with a very delicate touch (proud chef dad moment), whipped the cream, stole garnish raspberries and licked the beaters etc etc…
And was a bit miffed at having to wait till the next day.
‘Girl, you’ll be a woman soon..’
This dessert needs a full 8hrs or so to set, so make it the day before or in the morning even. We served it with some fresh raspberries and extra passion fruit pulp.
A really lovely, light and creamy dessert with a great combo of flavours.
You can easily adapt this to other flavours and seasons.
Sable (sah -blay) pastry comes from French cuisine. It is basically a very crumbly short crust.
Sable means ‘sand’ in French. You’ll see why when you crumble it.
Kid was pretty happy with this result.
Heaps to do and ice cream at the end of it all.
Well, the next day anyway.
‘Just because you ARE a character, doesn’t mean you HAVE character..’