Jamie Oliver 5 Ingredients Smashin’ Semifreddo is made with Crunchie bars, glacé Morello cherries, hazelnuts, eggs, and double cream. This delicious semifreddo recipe creates a creamy frozen dessert that takes about 15 minutes to prepare, plus freezing time, and can serve up to 12 people.
This Smashin’ Semifreddo Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 5 x 40g Crunchie bars (chilled)
- 200g glacé Morello cherries
- 100g blanched hazelnuts
- 4 large eggs
- 600ml double cream
How To Make This Smashin’ Semifreddo:
- Prepare the ingredients: Place a 30cm serving dish in the freezer. Smash the Crunchie bars into dust, finely chop the cherries, and toast the hazelnuts in a dry frying pan until golden. Then, chop or crush the hazelnuts.
- Separate and whisk the eggs: Separate the eggs, placing the whites in one bowl and the yolks in another. Whip the egg whites with a pinch of sea salt until stiff peaks form.
- Whisk the cream and yolks: In a separate bowl, whisk the double cream until it forms soft peaks. Then, whisk the egg yolks and gently fold them into the whipped egg whites.
- Fold in the mix-ins: Gently fold the whipped cream into the egg mixture, followed by the smashed Crunchie bars, chopped cherries, and hazelnuts, making sure to keep as much air in the mixture as possible.
- Freeze the semifreddo: Transfer the mixture to the frozen serving dish. Cover and freeze for at least 4 hours, or until set. It will be kept in the freezer for up to 2 weeks.
- Thaw and serve: About 2 hours before serving, move the semifreddo to the fridge to gently thaw until it reaches a semi-frozen texture. Decorate with additional Crunchie bar pieces, cherries, or hazelnuts before serving.
Recipe Tips
- Don’t over-whip the cream: Whip the cream until soft peaks form, but be careful not to over-whip, as this can affect the semifreddo’s texture.
- Toast the hazelnuts: Toasting the hazelnuts enhances their flavor and adds a crunchy texture to the semifreddo.
- Fold gently: When mixing the egg whites, cream, and yolks, fold gently to keep the semifreddo light and airy.
- Freeze properly: Ensure the semifreddo is fully set by freezing it for at least 4 hours. It can be made up to 2 weeks ahead of time.
- Thaw in the fridge: Move the semifreddo from the freezer to the fridge about 2 hours before serving to achieve the perfect semi-frozen texture.
How To Store Leftovers
You can store leftover semifreddo in the freezer for up to 2 weeks. Cover the dish tightly with plastic wrap or foil to prevent freezer burn.
Nutrition Facts
- Calories: 435 kcal
- Fat: 35.5g
- Saturated Fat: 18.4g
- Protein: 4.9g
- Carbohydrates: 24.6g
- Sugars: 22.9g
- Salt: 0.3g
- Fibre: 0.9g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Peach Granita
- 5 Ingredients Baked Cheesecake
- 5 Ingredients Posh Lollipops
- 5 Ingredients Lemon Sherbet
Jamie Oliver 5 Ingredients Smashin’ Semifreddo
Description
Jamie Oliver 5 Ingredients Smashin’ Semifreddo is made with Crunchie bars, glacé Morello cherries, hazelnuts, eggs, and double cream. This delicious semifreddo recipe creates a creamy frozen dessert that takes about 15 minutes to prepare, plus freezing time, and can serve up to 12 people.
Ingredients
Instructions
- Prepare the ingredients: Place a 30cm serving dish in the freezer. Smash the Crunchie bars into dust, finely chop the cherries, and toast the hazelnuts in a dry frying pan until golden. Then, chop or crush the hazelnuts.
- Separate and whisk the eggs: Separate the eggs, placing the whites in one bowl and the yolks in another. Whip the egg whites with a pinch of sea salt until stiff peaks form.
- Whisk the cream and yolks: In a separate bowl, whisk the double cream until it forms soft peaks. Then, whisk the egg yolks and gently fold them into the whipped egg whites.
- Fold in the mix-ins: Gently fold the whipped cream into the egg mixture, followed by the smashed Crunchie bars, chopped cherries, and hazelnuts, making sure to keep as much air in the mixture as possible.
- Freeze the semifreddo: Transfer the mixture to the frozen serving dish. Cover and freeze for at least 4 hours, or until set. It will be kept in the freezer for up to 2 weeks.
- Thaw and serve: About 2 hours before serving, move the semifreddo to the fridge to gently thaw until it reaches a semi-frozen texture. Decorate with additional Crunchie bar pieces, cherries, or hazelnuts before serving.
Notes
- Don’t over-whip the cream: Whip the cream until soft peaks form, but be careful not to over-whip, as this can affect the semifreddo’s texture.
- Toast the hazelnuts: Toasting the hazelnuts enhances their flavor and adds a crunchy texture to the semifreddo.
- Fold gently: When mixing the egg whites, cream, and yolks, fold gently to keep the semifreddo light and airy.
- Freeze properly: Ensure the semifreddo is fully set by freezing it for at least 4 hours. It can be made up to 2 weeks ahead of time.
- Thaw in the fridge: Move the semifreddo from the freezer to the fridge about 2 hours before serving to achieve the perfect semi-frozen texture.
Jamie Oliver 5 Ingredients Smashin’ Semifreddo