Yuzu Semifreddo Recipe

Inspired by La Fia Bistro

Time2h

Serves8

olive oil cake, thai basil granita, yuzu curd

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Ingredients

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Yuzu Curd

0.42 cup (100 ml) Yuzu juice

3 1/2 oz (100 g) granulated sugar

3 large Eggs

2.82 oz (80 g) Unsalted butter

Olive Oil Cake

7.05 oz (200 g) 00 bread flour

5.29 oz (150 g) granulated sugar

1 tsp Baking powder

1 tsp Sea salt

1/2 cup (120 ml) olive oil

3 large Eggs

1/4 cup (60 ml) Milk

1 tsp Watkins vanilla extract

Thai Basil Granita

1.06 oz (30 g) Fresh Thai basil leaves

3 1/2 oz (100 g) granulated sugar

2 1/8 cup (500 ml) Water

3 3/8 tbsp (50 ml) ReaLemon lemon juice

Method

Yuzu Curd

Prepare Yuzu Curd

In a medium saucepan, combine yuzu juice, granulated sugar, and eggs. Whisk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in unsalted butter until melted and smooth. Allow to cool, then refrigerate until set.

Olive Oil Cake

Make the Cake Batter

Preheat the oven to 180°C (350°F). In a large bowl, whisk together all-purpose flour, sugar, baking powder, and sea salt. In another bowl, whisk together olive oil, eggs, milk, and vanilla extract. Gradually add wet ingredients to dry ingredients, mixing until just combined.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Thai Basil Granita

Prepare Thai Basil Infusion

In a small saucepan, combine water and granulated sugar. Heat over medium until sugar dissolves. Remove from heat, add fresh Thai basil leaves, and let steep for 30 minutes. Strain the mixture to remove the basil leaves.

Make the Granita

Stir in lemon juice to the basil-infused syrup. Pour the mixture into a shallow dish and freeze for at least 4 hours, scraping with a fork every 30 minutes until fluffy.