I use my basic olive oil Semifreddo base for this recipe and love to stir in whatever baked treats I have leftover (see here for semifreddo tips). Eccles Cake was my jumping off point for incorporating baked treats into the iced custard base, but I have since stirred in leftover cranberry sauce with leftover brownies and cookies, Christmas cake, honey cake, pain au chocolat, the list goes on………
Depending on the crumb, you might want to toast them with a little butter as I do with my Bread & Butter Semifreddo. Never not using my leftovers over here……
This recipe makes approximately 10-12 generous slices when I make it in a loaf tin (my preferential freezing and serving method), but you can also scoop it straight out of a container or tin into ice cream balls. (If you decide to scoop rather than slice there is no need to line the loaf tin).
For the Base
- 2 large eggs
- 2 large egg yolks
- 75g (1/3 cup) granulated sugar
- 1 tbsp honey
- pinch of Malden salt
- 300ml (1 1/4 cups) double (heavy) cream
- 100g (1/2 cup) creme fraiche (or use all heavy cream)
- 1 tsp vanilla extract
- 75ml (1/3 cup) olive oil
For the Eccles Cake “Stir-In”
- 3 eccles cakes
- 150g dark chocolate (70% minimum)
- Make the base:
- Line your loaf tin with a double layer of cling film in a criss cross fashion, making sure there is a generous overhang at all ends so that you can fold it over the top of the Semifreddo before freezing.
- In a medium sized heatproof bowl set over a simmering pan of water, whisk together the eggs, egg yolks, sugar, honey and salt until pale and thick (about 4-6 minutes) and sugar is completely dissolved. Make sure the simmering water does not touch the bottom of the bowl or it will scramble the eggs.
- Place aside to cool slightly while you whisk the cream.
- In a large bowl (or in a stand mixer), whisk the cream and creme fraiche together until they form soft peaks. Be careful not to over-whip.
- Give the egg mixture one more quick whisk and gently fold into the whipped cream with a rubber spatula.
- Chop the eccles cakes and chocolate into small pieces and stir through the mixture.
- Pour into your prepared tin and fold over the extra pieces of cling film so that the semifreddo is completely covered. Freeze overnight.
- Remove from the freezer about 5 minutes before you want to slice and serve. Turn the semifreddo upside down onto a cutting board and completely remove the cling film. Slice and serve.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com