Yuzu Semifredo Recipe
burnt butter diplomat cream, blueberry compote
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Ingredients
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Semifreddo Base
Burnt Butter Diplomat Cream
Blueberry Compote
Method
Semifreddo Base
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Remove and squeeze out excess water.
- 2
Make the Yuzu Mixture
In a heatproof bowl, whisk the eggs and granulated sugar together until well combined. Place over a pot of simmering water (double boiler) and whisk continuously until the mixture is pale and thickens slightly, about 5-7 minutes.
- 3
Add Yuzu and Gelatin
Remove from heat, add the yuzu juice and the softened gelatin to the egg mixture. Stir until the gelatin is completely dissolved.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the yuzu mixture until no streaks remain.
- 5
Freeze the Mixture
Pour the mixture into a loaf pan lined with plastic wrap and smooth the top. Cover with plastic wrap and freeze for at least 4 hours or until set.
Burnt Butter Diplomat Cream
- 6
Brown the Butter
In a saucepan, melt the unsalted butter over medium heat, swirling occasionally until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- 7
Prepare the Custard Base
In another saucepan, combine the milk and split vanilla bean. Heat until just simmering. In a bowl, whisk together egg yolks and granulated sugar until pale and thick.
- 8
- 9
Incorporate Browned Butter
Once the custard is cool, whisk in the browned butter until fully combined.
- 10
Whip the Cream
In a separate bowl, whip the heavy cream to soft peaks and then gently fold it into the custard mixture until combined. Chill until ready to use.
Blueberry Compote
- 11
Cook the Blueberries
In a saucepan, combine blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally until the blueberries release their juices and the mixture thickens slightly (about 10 minutes).
- 12
Cool and Store
Remove from heat and allow to cool. Store in the refrigerator until ready to serve.