No ice cream maker? Say hello to Semifreddo! Such a lovely dessert and you can present in slices like I have, or scoop and serve in cones.

Think creamy sweet silky goodness!

With this recipe you beat the eggs, vanilla, and sugar together over heat until they are lovely and creamy, this isn’t tricky at all, very simple and gives a great result to your semifreddo.

Then you whip the cream and add the two mixtures together.

Place half in your lined loaf tin, and dot over your jam. Then top with the rest of the creamy mixture.

Freeze for 6 hours or overnight.

FAQs

I’ve used Anathoth Farm Blackberry Jam to add a lovely flavour & sharp balance to the creaminess.

You could use any other jam you like, for example apricot, raspberry, blueberry.

I really encourage the use of free range eggs as they have such a lovely flavour, plus it’s a lot better for the chickens.

What can I serve Semifreddo with? I love serving it with some poached fruit on the side. Quince, rhubarb or apples are delicious.

Blackberry Semifreddo

Ingredients

1 Large Egg
3 Large Egg Yolks
400 ml cream
1 Tsp Vanilla Extract
150 g Caster Sugar
1/4 Cup Anathoth Farm Blackberry Jam

Instructions

Double line a 1 litre capacity loaf tin with cling film.
Place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water.
Using electric beaters, beat for about eight minutes until the mixture is thick and pale.
Remove from the heat and set aside.
In a large bowl, whip the cream until stiff. Fold in the pale egg mixture until combined.
Pour half the mix in to the prepared loaf tin.
Add the jam to the creamy mixture and ripple it through a little.
Add the remaining creamy mixture to the tin, cover with cling film and place in the freezer to set for six hours or overnight.
To serve, turn the semifreddo out on to a serving platter and carefully remove the cling film.
You can serve with stewed or fresh fruit or an extra drizzle of jam.

Happy Cooking xx Jana