Ingredients
Yields: 8 bars
- 300 ml heavy cream
- 15 g Thai tea leaves
- 5 g vanilla extract
- 4 eggs
- 100 g sugar
- 2 g salt
- 100 g toasted coconut flakes
Method
- Pour the heavy cream into a medium saucepan, and place it over medium heat until it starts to steam, making sure it doesn’t boil. Add the Thai tea leaves into the cream, give it a stir, then take it off the heat and cover the saucepan with a lid, letting it steep for at least 30 minutes. Then, strain out the tea leaves, and put the flavoured cream in the fridge for 30 minutes, until completely chilled.
- Line a loaf tin or medium mold (I used a 20 x 10 x 6cm one) with plastic wrap. (You can grease the insides of the mold to make sure the plastic wrap sticks.)
- Once the cream is chilled, add the vanilla extract to it, and whip it up to stiff peaks. Then keep it in the fridge.
- Make a sabayon by first putting the eggs, sugar, salt into a medium bowl (or the bowl of a stand mixer). Then, place the sabayon over a bain marie (essentially a steam bath/a pot of constantly simmering water), making sure the bottom of the bowl isn’t touching the water. Heat this to 75°C (167°F) while continuously stirring it with a spatula, making sure it doesn’t cook or set at the bottom of the bowl. Once you’ve reached 75°C (167°F), whisk the liquid (either with a hand mixer or stand mixer) until it turns thick and ribbony. This will take 4-6 minutes.
- When done, fold the whipped cream into the sabayon in 2-3 batches, making sure not to deflate the mixture too much. Pour the combined mixture into the lined loaf tin, and freeze it for at least 2 hours until completely solid.
- When the semifreddo has frozen completely, take it out of the mold, remove the plastic wrap, and slice it into 1-inch thick pieces. Pour the toasted coconut flakes onto a tray or plate, and completely coat each piece of semifreddo in the coconut flakes. Once coated, pop them into the freezer for a final 15 minutes to set.
- You can eat the semifreddo once they’re set, or keep them in an airtight container in the freezer for up to 2 weeks, and have them whenever you’re feeling peckish!
