Banana Purée Caramel Semifreddo
Use Purée Banana, Frozen, Boiron (1kg) to make this recipe. Banana purée gives semifreddo even fruit flavour and a naturally creamy body. A ribbon of salted caramel adds contrast, while toasted pecans keep the frozen dessert from feeling uniformly soft.
At a glance
- Yield: 8
- Preparation: 30 minutes
- Cooking: 10 minutes
- Chilling or freezing: 6 hours
Ingredients
- 300g banana purée, thawed
- 3 large egg yolks
- 80g caster sugar
- 300ml double cream
- 1 tsp vanilla extract
- 1 pinch fine sea salt
- 120g thick caramel sauce
- 60g pecans, toasted and chopped
Method
- Line a 900g loaf tin with baking paper.
- Whisk the yolks, sugar and salt over barely simmering water until pale, thick and hot. Remove and whisk until cool.
- Fold the banana purée and vanilla into the yolk base.
- Whip the cream to soft peaks and fold it in. Layer the mixture in the tin with caramel and half the pecans, swirling only once.
- Cover and freeze for at least six hours. Unmould and finish with remaining pecans.
Why this recipe works
The aerated egg base and whipped cream keep semifreddo soft without churning. Banana purée adds solids that support a creamy slice, while caramel lowers the freezing point in small pockets.
Practical tips and variations
- Use pasteurised yolks if serving anyone who avoids lightly cooked egg.
- Cool the yolk base before folding in cream.
- Use thick caramel so it does not sink to the bottom.
Serving and storage
Keep wrapped in the freezer for up to two weeks. Soften for five minutes before slicing.
Frequently asked questions
Can I make semifreddo without eggs?
Yes, but use a condensed-milk and whipped-cream formula rather than simply omitting the yolks.
Why is my semifreddo icy?
The cream may have been under-whipped or the mixture may have been refrozen after softening.
Can I omit the nuts?
Yes. Use crisp biscuit crumbs at serving time or leave the dessert smooth.
447706084493
