Semifreddo Al The Matcha Recipe

Prepare a light sabayon (cooked yolk custard)

Place a heatproof bowl over a saucepan of simmering water (double boiler) ensuring the bowl does not touch the water. In the bowl combine the 3 oz granulated sugar and 2 tbsp water and warm briefly until sugar dissolves and the syrup is warm but not boiling (about 1–2 minutes). Add the 6 egg yolks and whisk constantly until the mixture becomes pale, thick, and ribbon-coating (about 6–8 minutes). Remove from heat.

Slowly whisk in 50 ml whole milk and 1 tsp vanilla extract to loosen the sabayon and cool it slightly. Set aside to cool to near room temperature while you prepare the matcha and whipped cream.

Sift 12 g matcha powder into a small bowl to remove lumps. Add 40 ml hot (not boiling, about 80°C/176°F) water and whisk briskly to make a smooth, lump-free paste or thin slurry. Taste and adjust: it should be bright and slightly grassy but not bitter. Allow the matcha slurry to cool slightly (2–3 minutes).

Whisk about 2–3 tablespoons of the cooled sabayon into the matcha paste to temper it and ensure even distribution. Then fold the matcha-tempered mixture back into the large bowl of sabayon until uniformly green and smooth.

Chill a large mixing bowl and whisk or whisk attachment for 10 minutes in the freezer to help the cream whip cold. Pour 500 ml cold heavy cream into the chilled bowl. Add 30 g powdered sugar and a pinch of fine sea salt.

Whip the cream to soft to medium peaks—when the whisk leaves defined but slightly drooping peaks—taking care not to overwhip. This should take 3–5 minutes with an electric mixer or a bit longer by hand.

Fold one-third of the whipped cream into the matcha-sabayon mixture gently to lighten it. Using a spatula, fold in the remaining whipped cream in two additions until evenly combined and airy, keeping as much volume as possible. Work quickly but gently to retain air.

Line a loaf pan (about 900 g/1 L capacity) with plastic wrap, leaving an overhang for easy removal. Pour the semifreddo mixture into the prepared pan, smooth the top with a spatula, and cover the surface with plastic wrap to prevent ice crystals.

Freeze until firm, at least 6 hours or ideally overnight for best texture. For quicker service allow 4–6 hours but check firmness.

To serve, unwrap and invert the loaf pan onto a cutting board. Slice with a warm, dry knife (dip knife in hot water and wipe dry between cuts for clean slices). Garnish each slice with white chocolate shavings and a light dusting of extra matcha powder if desired.

Keep leftovers tightly wrapped in the freezer; best enjoyed within 1 week for optimal texture and flavor.