Yoghurt Semifreddo Recipe
Crafted with lavender shortbread, crispy caribou moss, sea buckthorn gel, and brown sugar nougatine
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Ingredients
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Yoghurt Semifreddo
Lavender Shortbread
Crispy Caribou Moss
Sea Buckthorn Gel
Brown Sugar Nougatine
Method
Yoghurt Semifreddo
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and melt in a small saucepan over low heat.
- 2
Mix the Yoghurt
In a mixing bowl, combine Greek yoghurt, powdered sugar, and vanilla extract. Stir well until smooth.
- 3
Whip the Cream
In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the yoghurt mixture.
- 4
Combine Gelatin and Mixture
Stir the melted gelatin into the yoghurt mixture until well combined. Pour into a mold and freeze for at least 4 hours.
Lavender Shortbread
- 5
- 6
Shape and Bake
Roll the dough out and cut into desired shapes. Place on a baking sheet and bake at 160°C (320°F) for 15-20 minutes until golden.
Crispy Caribou Moss
- 7
Prepare the Moss
Soak the caribou moss in water for a few hours, then rinse and dry. Toss with olive oil and salt.
- 8
Crisp the Moss
Spread the moss on a baking sheet and bake at 150°C (300°F) for 30 minutes until crispy.
Sea Buckthorn Gel
- 9
- 10
Add Gelatin
Soak the gelatin sheet in cold water, then add to the warm mixture, stirring until dissolved. Cool and set in the fridge until firm.
Brown Sugar Nougatine
- 11
Cook the Nougatine
In a saucepan, combine brown sugar and glucose syrup. Cook over medium heat until it reaches a caramel color.
- 12
Add Nuts
Stir in the chopped nuts, pour onto a parchment-lined tray, and cool completely before breaking into pieces.