Semifreddo, meaning 'semi-cold,' offers a softer consistency compared to traditional ice cream due to its higher fat content, such as whipped cream. This white chocolate variation is a delightful twist on the classic dessert, perfect for surprising your family with a creamy and indulgent treat.
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Combine sugar with enough water to just cover it in a saucepan. Cook until the syrup reaches the 'firm ball' stage. Set aside.
Beat the egg yolks in a bowl and slowly add the syrup in a thin stream while continuing to beat until the mixture cools and doubles in volume. Set aside.
Heat heavy cream in a saucepan. Pour it over the chopped white chocolate. Let it sit for a couple of minutes, then stir until smooth.
Coarsely chop the praline and fold it into the yolk mixture along with the white chocolate ganache using gentle folding motions.
Gently fold in the whipped cream (soft peaks) using the same folding motions to maintain the airy texture.
Pour the mixture into a loaf pan lined with plastic wrap. Smooth the surface, cover, and freeze for 24 hours.
Unmold the semifreddo and serve. Decorate with drizzles of dark chocolate or additional praline if desired.
Ensure the syrup reaches the 'firm ball' stage to achieve the right consistency for the semifreddo.
Use gentle folding motions to preserve the airy texture of the mixture.
Line the loaf pan with plastic wrap to make unmolding easier.
For added flavor, consider using flavored praline or adding a hint of vanilla extract to the yolk mixture.
Can I use dark chocolate instead of white chocolate?
Yes, you can substitute white chocolate with dark chocolate for a richer flavor. Adjust sweetness as needed.
How long should I freeze the semifreddo?
Freeze the semifreddo for at least 24 hours to ensure it sets properly.
Can I use store-bought praline?
Yes, store-bought praline works perfectly. Just ensure it is coarsely chopped before adding.
What is the 'firm ball' stage in syrup preparation?
The 'firm ball' stage is when the syrup forms a firm but pliable ball when dropped into cold water, typically around 245°F to 250°F.
Can I make this recipe without an electric mixer?
Yes, but beating the yolks and syrup manually will require more effort and time to achieve the desired volume.
