Toffee Macadamia And Chocolate Semifreddo

This recipe will need to be made a few more times over Summer because it is so good. A dessert you make the day or more before and keep in the freezer right until dessert time. And it feeds a crowd.

We had some friends over and this fed 11 of us. Most of them were kids but they loved it and ate just as much as the adults and a few adults had seconds and we had a teeny tiny bit leftover for breakfast. A good way to start the day.

There was some of the semifreddo mix leftover that didn’t fit in my bar tin so I filled a few ramekins which make sweet individual desserts. One big semifreddo is much more easily managed though.

I used only half the required cocoa powder as I ran out but the flavour was not lacking. For the toffee macadamias that go into the semifreddo I put some in a large zip lock bag and hit it with a rolling pin until it was all nicely crushed. I got Elliott to help me do that bit and he loved it. You won’t want chunks of toffee in the semifreddo. Just on top. I scraped off the big chunks of toffee before serving the kids. No need to force those baby teeth out.

This recipe was found here via a search for semifreddo recipes. The photo completely won me over and I do realise my final result does not look near as spectacular. But all my disappointment was soon forgotten with the first spoonful.

toffee macadamia and chocolate semifreddo

(from Good Taste magazine, December 2006)

225g (1 cup) white sugar
80ml (1/3 cup) water
200g unsalted macadamia nuts
2 eggs
4 egg yolks
215g (1 cup) caster sugar
1 x 600ml thickened cream
30g (1/4 cup) cocoa powder
100g dark chocolate, coarsely chopped

Line the base and sides of an 11 x 21cm loaf pan with cling wrap, allowing sides to overhang.

Line a large baking tray with baking paper. Combine the sugar and water in a heavy-based saucepan over low heat. Stir over a low heat for 5 minutes or until the sugar dissolves. Increase the heat and bring to the boil. If sugar has splashed up on the sides of the saucepan then brush it down with a pastry brush dipped in water. Allow the toffee to bubble away for 5-7 minutes or until golden. Reduce heat and tip in the macadamia nuts giving them a stir to coat. Tip the toffee nuts onto the prepared baking tray and allow to cool fully before chopping up roughly.

(for the third of the toffee nuts that I mixed into the semifreddo I crushed them in a ziplock bag with a rolling pin. The roughly chopped nuts I just sprinkled on top as a finish).

Whisk eggs, egg yolks and caster sugar in a heatproof bowl with electric beaters for 2 minutes or until light and fluffy. Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and continue whisking for 6-8 minutes or until mixture is thick and pale. Remove from heat and whisk for a further 2 minutes or until cool.

Use a clean electric beater to whisk together the cream and cocoa powder in a bowl until soft peaks form. Gently fold in the egg mixture, chocolate and one-third of the macadamia mixture. Pour into the prepared pan. Cover with the cling wrap (you might need an extra piece over the top) and place in the freezer for 6 hours or until set.

To serve, tip out the semifreddo on to a long platter. Top with the toffee macadamias. Slice and eat straight away especially if it is a hot Summers day!

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