Maple Walnut Semifreddo with Candied Walnuts
A frozen dessert with a maple flavor and crunchy walnuts, reminiscent of Canadian flavors.
Ingredients
- 1 1/2 cups Heavy Cream, cold
- 1/2 cup Maple Syrup, pure
- 3 Egg Yolks, large
- 1 tsp Vanilla Extract
- 1/2 cup Walnuts, chopped
- 2 tbsp Brown Sugar
- 1 tbsp Butter
Instructions
- Line a loaf pan with plastic wrap, leaving an overhang on each side for easy removal.
- Prepare candied walnuts: In a small saucepan, melt butter over medium heat. Add brown sugar and stir until dissolved. Add walnuts and stir to coat. Spread walnuts on parchment paper and let cool completely.
- In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together maple syrup and egg yolks. Cook, whisking constantly, until the mixture is pale and has thickened slightly, about 5-7 minutes. Ensure the bowl does not touch the water to avoid scrambling the eggs.
- Remove from heat and whisk in vanilla extract. Let cool slightly.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold the cooled maple syrup mixture into the whipped cream until well combined. Be careful not to deflate the cream.
- Fold in the candied walnuts, reserving some for garnish.
- Pour the mixture into the prepared loaf pan. Cover with the overhanging plastic wrap and gently press to remove air bubbles.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- To serve, remove the semifreddo from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly.
- Invert the loaf pan onto a serving platter and remove the plastic wrap. Slice and garnish with reserved candied walnuts before serving.
Cuisine: Canadian
Suitability: vegetarian
Prep Time: 20 mins
Cook Time: 0 mins
Serving Size: 3
Meal Type: dessert