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Vanilla bean & salted caramel semifreddo
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Vanilla cream with salted caramel swirls in a frozen dessert.
Ingredients:
  • Olive oil spray
  • 240g (2/3 cup) Caramel Top 'n' Fill
  • 1/4-2.40 gm sea salt flakes
  • 125ml (1/2 cup) milk
  • 1 vanilla bean, split lengthways
  • 6 egg yolks
  • 215g (1 cup) caster sugar
  • 500ml (2 cups) thickened cream
  • 100g (1/2 cup) caster sugar
  • 1.80 gm sea salt flakes
Instructions:
  • Grease a 10 x 21cm loaf pan with oil and line the base and two long sides with plastic wrap, leaving extra wrap to hang over the sides.
  • Combine caramel and salt in a bowl, stirring until smooth. Heat milk and vanilla in a saucepan until boiling, then let it sit for 5 minutes to infuse. Strain the mixture into a heatproof bowl.
  • In a heatproof bowl, use an electric beater to whip egg yolks and sugar until thick and pale. Gradually beat in the hot milk mixture. Set the bowl over a saucepan of simmering water (without touching the water) and continue beating for approximately 5 minutes, until a ribbon trail forms when lifting the beaters. Remove from heat and beat for another 2-3 minutes until slightly cooled.
  • Whisk cream using an electric beater until soft peaks form, then fold it into the egg mixture. Layer half of the cream mixture in the pan, followed by half of the caramel mixture. Swirl with a knife or skewer. Repeat with remaining mixtures. Freeze for at least 5 hours or overnight until set.
  • Prepare a baking tray by lining it with non-stick baking paper. Heat sugar and salt in a saucepan over medium heat, stirring, until the sugar dissolves and caramelizes (3-5 minutes). Pour the mixture onto the tray and allow it to cool and set for 10 minutes. Roughly chop the toffee using a large sharp knife.
  • Remove the semifreddo from the freezer and let it soften for 5 minutes. Place it on a cutting board, unwrap, slice, and serve with salted toffee.

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