Who does not have dog, hunts with cat. And if you don’t have a cat, you’ll be a mouse. Ever since I saw the “honey semifreddo” recipe from Nigella I stayed with roundworms to do, but I wanted something “lighter”. Read: without so many raw eggs and cream, right? Everyone knows about mine problem with raw eggs (= annoyance disguised as health concerns), which is beside the point.
But semifreddo honey? It must be very tasty, without a doubt. But when I saw the “matcha ice cream” that Nina posted based on “the recipe”. I had the key ingredient in my head, imagining what I would use it for. Until I remembered the semifreddo!
For this “almost” original recipe, I looked for other semifreddo bases and the vast majority use an obscene amount of eggs (ok, yolks). Until I found “Strawberry Semifreddo” which uses just 2 eggs (2 yolks and one white) that are lightly cooked enough to convince me. It’s not – completely – my base, but it’s a reference. So, we talk about where you got it, right? 🙂
Here’s the result! 🙂
Matcha and White Chocolate Semifreddo
Makes: 2 portions
- 150 mL leite integral (3/4 cup)
- 50 g crystal Sugar (3-1/2 tsp. soup)
- 2 excited
- 2 clear
- 85 g chocolate branco
- 15 g matcha (powdered green tea) (1-1/2 c. soup)
- 300 mL UHT cream (tin or box)
- 0,5 g cream of tartar (pinch, optional; or drops of lemon juice)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the milk with 1/3 of the sugar to dissolve.
- Beat the egg yolks with 1/3 of the sugar until pale yellow.
- When the milk boils, add it to the egg yolk cream and continue beating. Return everything to the pan and let it thicken slightly. Be careful not to overcook. Let cool. Reserve.
- Beat the egg whites with the remaining sugar and cream of tartar (or lemon juice) until stiff. Reserve.
- Melt the white chocolate in a bain-marie or in the microwave. Reserve.
-
Mix the cream, matcha (little by little) and egg yolk cream to the melted chocolate. Stir until uniform.Try it! It is important to know whether the amount of matcha was sufficient or not. It will probably take a little more!
- Finally, add the egg whites and mix well.
- Transfer to the container lined with plastic film and freeze for 4 hours.
- To serve, let it rest for a few minutes outside the fridge so that it can be cut more easily.
- Matcha: the quantity may vary according to the quality of the product, which may leave a bitter taste if too much is added.
- Cream of tartar or lemon: I only used it because I had it at home, however it helps with the stability of the egg whites.
