Yuzu Semifreddo Recipe
Japanese citrus ice cream with black sesame crumbles and fresh raspberries.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Black Sesame Crumbles
Preheat the oven to 350°F (175°C). Spread black sesame seeds on a baking sheet and toast for about 5-7 minutes until fragrant. Let them cool and then grind them into a coarse powder.
- 2
Make the Yuzu Base
In a mixing bowl, whisk the egg yolks and granulated sugar together until pale and thick. Gradually stir in the yuzu juice. Place the bowl over a pot of simmering water to create a double boiler, stirring constantly until the mixture thickens, about 8-10 minutes. Remove from heat and let cool.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled yuzu mixture until well combined.
- 4
Combine and Freeze
Pour the yuzu cream mixture into a loaf pan or a similar container. Sprinkle half of the toasted black sesame crumbles on top, then gently fold the remaining crumbles into the mixture. Cover with plastic wrap and freeze for at least 4 hours or until firm.
- 5
Serve
Once the semifreddo is set, remove from the freezer and let it sit at room temperature for a few minutes before slicing. Serve with fresh raspberries on the side and additional black sesame crumbles for garnish.
