Yuzu Semifreddo Recipe
Recipe information
Make Yuzu Semifreddo in just 2h . olive oil cake, thai basil granita, yuzu curd
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Ingredients
Yuzu Curd
Olive Oil Cake
Thai Basil Granita
Yuzu Curd
1. 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
2. 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.
Thai Basil Granita
4. 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.
5. 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.
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