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Vanilla Semifreddo
Serves 8
7 Egg Yolks
2/3 cup of Granulated Sugar
1 Vanilla Bean, split and seeds removed
1 1/2 cups of Heavy Whipping Cream
Process,
Place a large glass or metal bowl and a whisk in the fridge for about 1 hour.
Line a 4×8″ loaf pan with a couple pieces of plastic wrap, making sure the pieces are large enough to overhang the sides of the pan, set aside.
Fill a saucepan with one inch of water and bring to a simmer over low heat.
In a metal or heat-proof glass bowl (one that fits over the saucepan) whisk together the egg yolks and sugar with a handheld whisk for about 3 minutes or until thick and pale in color, add the vanilla beans and whisk them in.
Place the bowl over the pan with the simmering water (very important that the bottom of the bowl does not touch the water) and cook the custard while constantly whisking for about 10 minutes.
Strain the custard and set aside.
In the large bowl that has been chilling in the fridge, add in the heavy whipping cream and using the cold whisk, whip it for about 3 minutes or until it develops slight stiff peeks.
Fold the heavy cream in the custard mixture, pour the batter in your prepared pan making sure to cover the top with the overhanging plastic wrap, and place it in the freezer for 8 o 10 hours or until set.
Remove from the freezer and invert the semifreddo on a platter and serve immediately!
Tools required: 2 Bowls, 2 hand held whisks, a spatula, a loaf pan, a saucepan.
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