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Milk Chocolate Malt Semifreddo

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Ingredients

  • 10 Ounces about 1 3/4 cups malted milk balls
  • 1/2 cup sugar divided
  • 1/3 cup malted milk powder
  • 5 large eggs separated
  • 2 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt

Details

Servings 18

Preparation

Step 1

Line two 9-by-5 inch loaf pans with plastic wrap and allow a generous overhang on all sides. Spray a paper towel with nonstick cooking spray and wipe the plastic wrap with it so that the plastic wrap is nonstick but not oily.

In a food processor, pulse the malted milk balls until they are coarsely chopped. (Do not process until powdery-you want some decent size chunks). Sprinkle the bottom of each loaf pan with approximately one quarter of the chopped malted milk balls.

In a large bowl, whisk together 1/4 cup plus 1 tablespoon of the sugar, the malted milk powder, and the egg yolks fairly vigorously until the mixture turns pale, 1 to 2 minutes.

In a chilled medium bowl, vigorously whisk the cream for 1 minute, sprinkle the remaining 3 tablespoons of sugar and the vanilla over the top of the cream, then continue beating until soft peaks form. Fold the whipped cream into the egg yolk mixture. Set aside.

In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites withe the salt just until stiff peaks form. Do not whip past the stiff peak stage or the whites will become dry and unusable.

Fold 1/3 of the egg white mixture into the egg yolk base. Add half of the remaining egg whites and gently fold until almost incorporated. Fold in the remaining egg whites.

Using a large spoon to fill each loaf pan halfway with the semifreddo. Smooth out the surface with the back of the spoon and place in the freezer for 10 minutes.

Remove the loaf pans from the freezer and sprinkle the remaining chopped malted balls over the semifreddo in each pan. Then cover the malted milk ball layer with the remaining semifreddo. Smooth out the top with the back of the spoon. Cover pans tightly with the plastic wrap overhang and freeze until firm about 6 hours.

To serve invert the semifreddo onto a platter and remove the plastic wrap. Drizzle with chocolate syrup.

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