Lily Vanilli’s Chilli, Ginger and Chamomile Semifreddo Recipe

Click to rate
(0 ratings)
Sending your rating

serves:

6 - 8

Buy Lily Vanilli, Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery (£20; Cannongate)

Ingredients

  • 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

Method

  • 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

Click to rate
(0 ratings)
Sending your rating

Latest Recipes

Explore More

Most Popular