Description
A cool and creamy dessert, perfect for a hot summer day. Light and refreshing, this semifreddo is easy to make and even easier to enjoy.
Ingredients
Units
Scale
- 2 cups (473 ml) whole milk
- 4 tbsp vanilla custard powder
- 2 cups (473 ml) heavy whipping cream
- 8-10 kiwis (chopped)
- 0.25 cups (59 ml) castor sugar
Instructions
- In a small bowl, add 1/4 cup of milk and custard powder. Mix well until combined and set aside.
- Heat the remaining milk in a saucepan until it starts bubbling.
- Once it starts boiling, add the custard powder milk and stir until it starts thickening.
- Remove from heat and strain the custard in a colander. Put it aside to cool and set.
- In a mixing bowl, add heavy whipping cream and sugar. Using an electric mixer, beat until soft peaks are formed.
- Once the custard is cooled down, gently fold it into the whipped cream.
- Add in half of the kiwis and fold them in.
- Transfer the mixture into a loaf tin, sprinkle remaining kiwis on top and cover with cling wrap.
- Freeze for about 3 to 4 hours or overnight.
- Remove from freezer about 15 minutes before serving.
- Run the bottom side of the loaf pan under hot water to remove the semifreddo.
- Place it on a serving plate, slice and serve.
Notes
- For a smoother texture, strain the cooked custard through a fine-mesh sieve.
- If kiwis are out of season or unavailable, substitute with other soft fruits like mango or raspberries.
- To prevent ice crystals from forming, ensure the semifreddo is completely frozen before serving and avoid opening the freezer frequently.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 40