Maple Semifreddo

A few days turned into a week filled with family gatherings and reunions, and passed as quickly as a few hours. It seemed as soon as we hugged and kissed "Hello!" to relatives we hadn't seen in ages, too soon we had to say our teary goodbyes. It really is true that time flies when you're having fun and oh, what fun we had! Yes, I wish I was still there... Wouldn't you?




Alas, back to reality it is, back to work and back to the recipe I promised you guys a week ago! Although maple is a flavor I associate with cooler temperatures and comforting, warming desserts, I was inspired by watching Nigella make a Honey Semifreddo to try and adapt it with maple syrup. Let me tell you, It worked fabulously! The maple flavor really shines through and with three ingredients this dessert is as easy as it gets! Creamy and refreshing, perfect for a lazy Summer day.


Maple Semifreddo
adapted from Nigella Lawson

300 ml heavy cream (35%)
100 ml pure maple syrup
1 whole egg
4 egg yolks
Maple syrup and roasted pine nuts, for serving

Line a loaf pan with plastic wrap and set aside.

In a large bowl, mix the maple syrup, egg and egg yolks. Place your bowl over a pan of barely simmering water and whip the mixture constantly until thickened. When it's ready it should coat the back of a wooden spoon. Let it cool for a few minutes while you whip the cream to stiff peaks. Gently fold the egg mixture into the whipped cream.

Pour the mixture into your prepared pan and cover with plastic wrap. Place in the freezer for at least 4 to 6 hours.

To unmold, place the loaf pan in warm water and use the plastic wrap to remove the semifreddo from the pan. Cut into slices, drizzle with maple syrup and sprinkle with roasted pine nuts.