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Layered vanilla and raspberry semifreddo with salted caramel vanilla sauce

Only 4 steps to make this epic dish. - by Fast Ed
  • 09 Dec 2020
Prep: 45 Minutes - Cook: 45 Minutes - Medium - Serves 12
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Ice cream for those who don’t want to buy and churn, but demand the very best results.

Ingredients

1kg frozen raspberries

500g raw caster sugar

4 lemons, juiced

10 free-range egg yolks

1 Tbsp vanilla bean paste

900ml thickened cream

250g crème fraîche

2 Tbsp unsalted butter

2 tsp sea salt flakes

Raspberries, amaretti and micro herb mint, to serve

Method

  1. Combine the raspberries, 100g sugar and half the lemon juice in a saucepan and set over a moderate heat. Bring to a simmer and cook for 30 minutes, then press through a fine sieve to remove the seeds.

  2. Put the yolks, 250g caster sugar, 2 tsp vanilla bean paste and remaining lemon juice in a large heatproof bowl and whisk to combine. Set over a saucepan of barely simmering water and cook, whisking constantly, until thick and glossy. Whisk 600ml cream and crème fraîche to soft peaks in a large bowl. Remove egg mixture from heat and fold in the cream.

  3. Mix half of the vanilla mixture with the raspberry paste, then spoon into a plastic lined 2L terrine mould in alternating layers of raspberry cream, vanilla cream, raspberry cream, vanilla cream. Freeze for 6 hours, or overnight.

  4. Cook the remaining sugar in a saucepan over a high heat until deep golden. Add the remaining cream, butter and salt, then simmer briefly. Mix in the remaining vanilla. Slice the semifreddo and serve with sauce, raspberries, amaretti and micro mint.

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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