This video is packed full of goodness!
Firstly, we get to hang out with pastry chef extraordinaire and MasterChef Australia regular Christy Tania. Secondly, we find out how to make semifreddo (‘half frozen’), a gorgeous no-churn Italian ice cream with a dreamy creamy mousse-like texture. And along the way, we learn so much about eggs, meringues and desserts in general. Christy is so generous with her knowledge that this video is something of a dessert masterclass.
Christy does two versions of the Cherry Semifreddo. She sets some of the mixture in moulds: this will be made into a magnificent Choc Top (video coming soon). If you want to make this version, you could use silicone moulds like these or these, or just be creative with muffin moulds, large ice cubes, or icy pole moulds.
The remainder of the mixture is turned into Soufflé Glacé, or ‘ice cream soufflé’. An ice cream that looks like a soufflé! Does life get any better?!
The recipe is really simple but the video is quite long. Skip straight to the bits you want with my handy time-coded contents below!
By the way, Christy’s frozen dessert palace, Augustus Gloop, is a Melbourne must!
1:25 Pâté à Bombe: a fluffy mixture of egg yolks and sugar
2:00 Every egg is different: why you need to keep an eye on eggs!
2:40 Pâté à Bombe result; what your mixture should look like
3:00 Three types of meringue rundown. What’s the difference between French, Swiss and Italian meringue and which one is best?
3:45 Making Swiss meringue
4:25 Swiss meringue result: what you’re looking for
4:50 How to fold (and see 8:45 for folding in the cream)
5:15 Christy’s ‘brick wall’ theory of whipping egg whites
6:10 Whipping cream, Chantilly cream (and see the result at 8:15)
6:30 Types of vanilla bean, how to cut it and scrape it and what to do with used pods. Also, how to make vanilla essence (7:30)
8:15 Whipped cream: what you’re looking for
8:45 Folding cream into the mixture
9:20-9:40 Me trying not to dive in
10:05 Cherry talk: tales of Griottines, cherries soaked in cognac
11:20 Cherry placement
11:50 No-spill piping bag trick! I love this!
12:41 Using a spatula to level the mixture
12:55 What’s a Soufflé Glacé? And is it the best thing EVER?
13:40 Using baking paper to turn ice cream into a soufflé
14:50 Finishing and serving the Soufflé Glacé (finally I can dive in!)
Serves: 6-8 for dessert
Time: 20 minutes + freezing time