ROTD: Semifreddo

Everything you’ll need for the Semifreddo:

• 2 packages sandwich cookies
• 6 egg yolks
• 100 g sugar
• 3-4 tbsp water
• Juice of 1/2 small lemon
• 4 gelatin sheets
• 8 tbsp brandy
• 500 g heavy cream (35% fat)
• Optional: 150 g chestnut jam

For serving

• Crushed cookies
• 100 g melted chocolate

Instructions

1. Combine the sugar, water, and lemon juice in a saucepan and bring to a boil. Boil for 3 minutes.
2. Beat the egg yolks with a mixer until they turn pale. Gradually add the hot syrup in a thin stream to avoid cooking the eggs, continuously beating the mixture.
3. In a separate bowl, whip the cold heavy cream into stiff peaks.
4. Gently fold the whipped cream into the egg mixture using a spatula.
5. If using, add the chestnut jam and mix well.
6. Soak the gelatin sheets in cold water for a few minutes to soften.
7. Warm the brandy in a small saucepan, then dissolve the softened gelatin sheets in the warm brandy.
8. Add the gelatin mixture to the semifreddo mixture, mixing quickly.
9. Line a loaf pan with plastic wrap.
10. Separate the cream from the sandwich cookies in one package and reserve the cream.
11. Line the sides of the pan with the cookies.
12. Mix the reserved cookie cream into the semifreddo mixture.
13. Place a layer of cookies at the bottom of the pan.
14. Pour in half of the semifreddo mixture, add another layer of cookies, then pour in the remaining semifreddo mixture.
15. Cover with plastic wrap and freeze until firm, about 2 hours.
16. To serve, invert the semifreddo onto a serving platter, remove the plastic wrap, drizzle with melted chocolate, and sprinkle with crushed cookies.

Enjoy!

Source: Argiro Barbarigou