Apricot Crumble Semifreddo
Indulge in the sweetness of summer with this delicious Apricot Crumble Semifreddo recipe with a creamy no churn ice cream that uses apricots and crushed buttery store bought cookies for a scoop of dessert.
Servings 8
Calories 394kcal
Ingredients
Vanilla Semifreddo
- 165 grams / 3 large eggs room temperature
- 36 grams / 2 large egg yolks room temperature
- 1 teaspoon vanilla extract
- 185 grams / ¾ cup + 3 even tablespoons superfine/caster sugar
- 440 grams / 1 ¾ cups + 2 ¼ tablespoons heavy cream
Apricots
- 250 grams / ½ pound apricots seeds removed and finely cubed
- 25 grams / 2 tablespoons superfine/caster sugar
- 31 grams / 2 tablespoons lime juice 1 lime
Crumble
- 45 grams / 3 graham crackers / digestive biscuits crushed
- 25 grams / 2 tablespoons butter
Instructions
Vanilla Semifreddo
- Place the eggs, yolks, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes. Set aside to cool.
- Whip the cream until soft peaks form and add to the whipped eggs.
- Fold until well combined.
Apricots
- Meanwhile, place the apricots, sugar and lime juice in a bowl and stir together to coat. Set aside to soften a little.
Crumbs
- To make the crumble, place the crumbs and butter in a saucepan on medium heat and stir until lightly golden and buttery.
- Remove and spoon into a bowl and set aside.
Assembly
- Spoon ⅕ of the creamy mixture into your tin and top with 2 tablespoons of apricots and 1 tablespoon of the crumbs.
- Repeat until the semifreddo is well layered and ensure it’s nice and even.
- Freeze for at least 4 hours or overnight.
- Remove and allow to soften slightly. Scoop up and serve in bowls or in ice cream cones.
- Enjoy!
Notes
- Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream, so cannot recommend using it to replace the heavy cream here.
- Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
- Crumbs: The crumbs are made with a super unassuming biscuit which lend well to being toasted in butter, however, if you have a coconut cookie (or biscuit if that's what you call it where you live ;) ) or another one on hand that is a simple biscuit (no sandwich biscuits here) then use those!
- Square tin: A 18×18 cm or 7×7 inch square baking tin works well here, though a rectangle tin would also work well.
Nutrition
Calories: 394kcal