Lily Vanilli’s Chilli, Ginger and Chamomile Semifreddo Recipe

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serves: 6 - 8

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  • 330ml double cream
  • 6 egg yolks
  • 80g caster sugar
  • 200ml syrup (see below)
  • For the syrup:
  • 200ml water
  • 175g caster sugar
  • 130g root ginger, peeled and roughly chopped
  • ½ fresh red chilli, deseeded and roughly chopped
  • 2 chamomile tea bags
  • You will need:
  • One 23x12x8cm loaf tin, lined with clingfilm


  • Make the syrup by placing all the ingredients in a heavy-bottomed pan over a medium heat, stirring occasionally until all the sugar has dissolved. Bring to the boil for 2 minutes, then turn off the heat and leave to cool for 1-2 hours. Strain off the ginger, chilli and tea bags

  • Whisk the cream until it forms thick ribbons. Place the egg yolks and sugar in a bain-marie over a low heat and whisk until the mixture is pale and thick – about 5 minutes. Remove from the heat and continue to whisk until the mixture is cool – approx. 5 minutes. Stir in 200ml of the cooled syrup one tablespoon at a time. Now fold in the whisked cream

  • Pour the mixture into your prepared loaf tin and freeze overnight. Remove from the freezer 30 minutes before serving

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